“I'm a forever champion for this course. The perspectives, insight, and recommendations will help me to refine my thought process and enhance my business model. The networking, even though it was virtual, was outstanding and the resources provided were absolutely wonderful!”
“I’ve taken other more expensive meat/business classes and personally I felt that what I learned in this course was far more applicable and helpful to what I truly needed, especially for the price. The free resources and knowledgeable speakers helped to deepen my understanding of all aspects of the meat industry. I would definitely be interested in taking more classes like this.”
“The Western Meat School is great for any stage you are at in marketing your animals. As beef producers I felt that the knowledge gained from this class was very helpful to making proper changes in our business to become more profitable and meet the consumer needs at the same time.”
“I greatly enjoyed the Western Meat School. I knew what the topics were but did not realize I would get so much out of it from pricing ideas to production and slaughter. Hearing from other farms and ranches all over the Western US was a huge benefit as they had a variety of experience and knowledge to share. I am ready for Western Meat School 201!”
“I learned that we need to sell the meat, not the steer. Ultimately, customers want to know why the value of our meat doesn't compare to what is purchased at a store. We need to be knowledgeable about the cuts, where they come from and why consumers are into trends. We need to market to those folks. And this course gave me all of that and more. I loved listening to the panels of producers. The boots on the ground is always the best advice to get. Thank you so much!”
“Being a butcher for over 20 years before I became a producer has given me more insight into the business of meat than the average person. Yet, I learned information about marketing I didn't know and I was also given a different way of looking at breaking down an animal to get more cuts and better yields. I learned more about finishing my animals and I also learned about the live animal handling practices that have been implemented since I was a butcher. All of these items will help me to be more effective, efficient, and hopefully profitable as a producer.”
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