Who should take this course & why?

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From our pilot meat school last year in Colorado, one participant had this to say: 

"Outstanding use of my time, rich learning experience, very targeted  to the pressing questions and needs of my small, growing grass-fed beef  finishing and direct marketing operation. I was very  impressed by the caliber of speakers/presenters.  They were obviously  people who had direct, lived, relevant expertise. Their presentations  were very professional."  --Tony P.

The Western Meat School is designed for the following audiences:

• Farmers & Ranchers with at least a couple years experience
• Meat Processors & Butchers
• Meat Buyers, Distributors, Retailers
• Agricultural Professionals, Extension Specialists, NGOs working on local livestock and meat supply chains

The livestock species covered in this course include:

• Beef & bison
• Pigs
• Sheep & Goats
• We do not cover poultry, but many of the subjects could be applicable to processing & selling poultry

Classes will be held every Wednesday evening from  5-7:30pmPST or 6-8:30pmMST. All classes shall be recorded in case you miss one.

Dates: Wednesdays, November 4-December 16, 2020 (skipping Thanksgiving week)

The cost of the course is $120 per person or $160 for a couple or two people from the same business. For this affordable investment, you will receive 12 hours of lectures (all recorded & available later too), access to 2 optional classes, a copy of the textbook "The New Livestock Farmer: The Business of Raising & Selling Ethical Meat", handouts, resource pages, & a private student forum to interact with your peers in the course. 

**Please note that although this course is called the Western Meat School, people living in other parts of the country or internationally are welcome to take the online version.**