essentials for direct marketing for niche meat producers

A self-paced short course covering the essentials for direct marketing niche meat producers

Are you interested in learning more about the meat industry and honing your skills as a meat professional? Look no further than the Western Meat School curriculum! This comprehensive program offers a diverse range of courses that cover everything from animal welfare and meat processing to marketing and business operations.

Whether you're a seasoned industry veteran or just starting out in the field, our expert instructors will provide you with the knowledge and hands-on experience you need to succeed. With a focus on sustainability, innovation, and best practices, the Western Meat School curriculum is the perfect choice for anyone looking to take their meat industry career to the next level. Enroll today and discover what sets us apart as a leader in meat education!

KEY TOPIC AREAS:

·       Marketing

·       Production

·       Handling & Harvesting

·       Processing & Regulations

·       Processing & Packinging

·       Marketing & Selling

·       Costs of Production & Pricing

·       Optional: Hog Module

UPDATED 2023 CURRICULUM

Module #1: Marketing

Start with the market in mind: Identifying & developing new markets for meat. Meat producer panel discussion.

Speakers include: 

Matt LeRoux, Cornell Cooperative Extension

Josh & Maggie Johnson, MT Branded

Manny Encinias, Trilogy Beef Community

Paige Jackson, Grass Grazed

Module #2: Production

Finishing ruminants for optimal gains and quality meat. Grass-finishing, pasture-finishing, and alternative feeds.

Speakers include: 

Loren Poncia, Stemple Creek Ranch

Dr. Jennifer Martin, CSU

Module #3: Handling & Harvesting

Animal handling, meat quality, & evaluating a live animal to determine harvest readiness. Hoof to rail demonstration Part 1.

Speakers include: 

Dr. Kurt Vogel, U. of Wisconsin

Nathan Parker, OSU

Matthew Kennedy, OSU

Dr. Cody Gifford, U. of Wyoming

Module #4: Processing & Regulations

Evaluating the carcass, grading, meat quality. Hoof to rail demonstration Part 2. Meat regulations.

Speakers include:

Nathan Parker, OSU

Rebecca Thistlethwaite, OSU

Module #5: Processing & Packaging

Working with your processor, maximizing carcass value, merchandising the whole animal, packaging & labeling.

Speakers include:

Dr. Bob Delmore, CSU

Samantha Garwin, Get Meaty

Module #6: Marketing & Selling

Social media, attracting & retaining customers, meat buyer preferences, buyer panel discussion.

Speakers include:

Pork Rhyne Cureton, Consultant

Pat Mallon, Pat-n-Tams Beef

Todd Churchill, Blue Nest Beef

Pam Fruh, MT Farm 2 School Coalition

Mint Restaurant Group

Module #7: Costs of Production & Pricing

Demystifying costing & pricing of meat. Get your pricing right.

Speakers include: 

Lee Menius, NC Choices

Matt LeRoux, Cornell Cooperative Extension

Module #8: Optional Hog Module

Optimal breeds, forages, and finishing for high quality pork & healthy animals.  Vertically integrated specialty pork producer.

Speakers include:

Dr. Mark Knauer, NC State

Duayne & Ken Braaten, Farm to Market Pork