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Beyond the Auction: Workshop Focuses on Local Meat Marketing, Processing

Beyond the Auction: Workshop Focuses on Local Meat Marketing, Processing
Meat Processing and Marketing Workshop will be held July 27.

New Entry Sustainable Farming Project's Livestock Field School Series continues with the Meat Processing and Marketing Workshop on Tuesday, July 27, at the Tufts Cummings School of Veterinary Medicine in North Grafton, MA.

New England livestock producers interested in tapping into the demand for locally raised meat will learn marketing strategies and tips for working with slaughterhouses to bring a quality product to market.

This workshop will host a wealth of guest speakers, including regional meat buyers/distributors, direct-marketers, chefs, and regulatory folks to answer all your questions about marketing meat. 

Specific topics covered will include:

  • Federal, State, and Local requirements for meat sales (laws, licenses, labels, and more)
  • Working with processing facilities: strategies and suggestions
  • Selling to wholesalers and distributors
  • Working with chefs for restaurant sales
  • Other direct meat marketing options:  meat CSAs, buying clubs, farmers' markets, farm stand sales
  • Understanding cut sheets and animal breakdown for maximum carcass yield
  • How breed selection and other management decisions affect meat quality
  • Strategies for branding your product and your farm
  • Pricing strategies

Please note:  this Field School is classroom-based, not hands-on - there will be no wet labs or practical skills in meat processing, but plenty of interactive discussion. 

Click here to register.

You can learn more about New Entry Sustainable Farming Project at nesfp.org.

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