Webinar: Local Meats Processing – Successes and Innovations

 

Apr 18, 2013

3:30 pm

to

5:00 pm

Mark your calendars for the next NMPAN webinar – hosted by the National Good Food Network – and please pre-register!
What makes successful meat processors tick? On this webinar, we’ll profile processors around the U.S. and share lessons learned about their success, offering background on the challenges of small-scale meat and poultry processing – for both processors and producers. We’ll also hear from several regional, collaborative efforts to improve access to local processing.
Our discussion is based on a research report we recently completed for USDA’s Economic Research Service, at the request of the Know Your Farmer, Know Your Food Committee. The report will be released the day of the webinar.
The webinar host is the National Good Food Network.
The webinar is free and open to the public, but advanced registration is required: https://www2.gotomeeting.com/register/211399546

WORKSHOP: Successfully Producing Meat for Local Markets

This workshop is for producers wanting to market meat thru sales to local consumers. Topics to be addressed include labeling: what do grass-fed, pastured, free range, organic mean? Meat handling regulations, production systems for local meat, animal marketing and grading, and marketing locally will also be discussed. Information will be pertinent to most livestock operations (beef, pork, poultry, rabbit, goat, sheep, etc.).

• Date: April 12, 2013
• Time: 8:30am—3pm
• Location: Forsyth County Ag Building. 1450 Fairchild Road, Winston-Salem
• Registration: $25

See the brochure below for a registration form and more information or call Rachel Herring at 336-703-2867 to request a form. Space is limited and is first-come.
Meat Producers Brochure

Women Working in the Meat Business Retreat

Female farmers, processors and food professionals in the niche meat industry - two days, two nights with Master Butcher and third generation meet cutter, Kari Underly of Range Inc. Hands on butchery, small setting, marketing and merchandising, skill building and proficiency in whole animal utilization. Roll up your sleeves ladies!



NC Choices is hosting a Women Working in the Meat Business Retreat May 20th – 22nd in Chapel Hill, NC. The retreat, sponsored by the Farm Credit Associations of North Carolina,... is in response to the emerging role of female professionals within meat businesses. “Women are increasingly playing a leadership role in the meat sector, whether it’s as livestock producers, meat butchers, chefs or business owners,” says NC Choices’ Program Coordinator, Sarah Blacklin. “We’ve developed a unique retreat designed to address the challenges female professionals face in a male-dominated arena."

The two-day, two-night retreat will focus on hands-on meat cutting, marketing, and merchandising. Both sessions will be facilitated by Master Butcher Kari Underly, author of The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising.
The Farm Credit Associations of North Carolina are providing scholarships for female producers, meat processors, and food professionals located in North Carolina. “This is an important need and we are thrilled to be supporting NC Choices’ program,” said Maggie Hamm, SVP of Marketing for Carolina Farm Credit in Statesville, NC. “This event will be a superb opportunity for women who work in local and niche meat business to learn more about the important role they are playing in advancing the local meat industry.”

A number of local business are also sponsoring the event, including Lantern Restaurant, which will provide space for participants to learn how to breakdown a beef and hog carcass, fabricate specialty cuts and create and prepare value-added products. The Chapel Hilltop Lodge, a unique agri-tourism lodge located on 46 acres and eight miles outside of Chapel Hill, will provide retreat accommodations.

“We look forward to bringing our female leaders together to network and increase their technical skills,” says NC Choice’s Blacklin.

ALL MEDIA INQUIRIES: Contact Sarah Blacklin, sarah@ncchoices.com

FOR REGISTRATION AND SCHOLARSHIP INFORMATION AS WELL AS SPONSORSHIP OPPORTUNITIES: Contact Meredith McKissick at meredith@ncchoices.com
 
Retreat Package: $400 per participant. Includes overnight accommodations at The Chapel Hilltop Lodge eight miles outside Chapel. Lodge sits on 46 acres and features an organic garden, saltwater pool, extensive balconies, patios, pool table, exercise room and expansive common space in a beautiful agricultural setting. Meals include complimentary breakfast, lunch at the Carolina Brewery, cocktail social hour, and a special dinner at Lantern Restaurant, recognized by Gourmet Magazine as one of "America's Top 50 Restaurants" and "best farm-to-table restaurants". Participants will gain hands-on whole hog and beef butchery training from Kari Underly, a third generation meat cutter, inventor of the flat iron steak, and James Beard Award nominee. Participants will improve their understanding of how to market and merchandise meat products with increased proficiency, communication, and confidence in an intimate environment with top industry professionals. Participants will learn how to make specialty sausages and leave the retreat with meat to take home for their families. Butchery classes will be located in “Lantern Table”, Lantern restaurant’s new community kitchen and private dining room on Franklin St. in downtown Chapel Hill. Space is Limited to 25 participants and registration occurs on a first come first serve basis.

Foothills Pilot Plant Update

The Foothills Pilot Plant that we blogged about last year will be officially open for processing poultry and rabbits under USDA and FDA inspection as of January 15, 2012!

To schedule processing or discuss plant details:
Plant Manager, Dr. Paljinder Manhiani
foothillspilotplant@gmail.com
828-803-2717