Cornell Cooperative Extension announces Fall 2023 Meat Processing and Marketing Workshop Series

This Fall, the Cornell Agricultural Marketing Research Program will offer workshops in 5 locations around Central and Western NY on meat processing and marketing topics. The series is possible through funding from the Northeast Risk Management Education program.

Consumer demand for locally raised meats, sourced directly from the farm, spiked in 2020 as consumers faced pandemic-induced grocery store shortages and price increases. Market demand remains strong as consumers appreciate the quality and value when they purchase meat from local farms. While new demand presents an opportunity for NY’s livestock farmers, selling meat direct-to-consumer also presents challenges and risks. This workshop teaches producers how to avoid and address common challenges they encounter with meat processing and direct-to-consumer meat marketing.

The Fall presentation series coincides with the announcement of a new Meat Processor Directory, an addition to the MeatSuite.com directory of bulk meat farm products. The workshops will address a variety of topics, including:

Evaluating Livestock for Ideal Harvest Timing

Livestock Handling & Delivery for Meat Quality

How to Work with your Processor & Navigate Difficult Situations

Carcass Math Break-Down & Pricing

How Much Value does Value-added Add?

Creating Consumer and Processor-friendly Bulk Meat Sales

An introduction to MeatSuite.com, the Cornell Meat Price Calculator, and the forthcoming Meat Processor Directory.

Presenters include Matt LeRoux, Extension Associate at Cornell’s Dyson School of Applied Economics and Management and, from North Carolina State University’s meat-focused “NC Choices” program, Sarah Blacklin, Director, and Lee Menius, Technical Specialist.

The program costs $10/farm and includes dinner. Dates, locations, and registration details are below:

Dates and Locations:

Sunday, October 15, 6:30-8:30 PM, CCE-Schuyler County, 323 Owego St, Montour Falls, NY

Contact: Alec Moore, ahm245@cornell.edu, 607-738-1929

Register: https://reg.cce.cornell.edu/Meat_Proc_Workshop_244

Monday, October 16, 6:30-8:30 PM, Potter’s Farm to Fork Restaurant, 1951 NY-31, Port Byron, NY

Contact: Ron Kuck, rak76@cornell.edu

Register: https://reg.cce.cornell.edu/MeatProcessingandMarketingWksp_205

Tuesday, October 17, 6:30-8:30 PM, CCE-Ontario County, 480 N. Main St., Canandaigua, NY

Contact: Nancy Glazier, nig3@cornell.edu

Register: https://bit.ly/MeatMarketingNWNY

Wednesday, October 18, 6:30-8:30 PM, CCE-Niagara County, 4487 Lake Ave., Lockport, NY ,4-H Training Center

Contact: Amanda Henning, app27@cornell.edu

Register: https://cceniagaracounty.org/events/2023/10/18/meat-processing-and-marketing-workshop-with-cornell-ag-marketing

Thursday, October 19, 6:30-8:30 PM, Town of Aurora Senior Center, 101 King St., East Aurora, NY 14052

Contact: Amy Barkley, amb544@cornell.edu

Register: https://tinyurl.com/MeatMarketingSWNY

Speaker Bios:

Lee Menius, Technical Specialist, NC Choices

Menius owns and operates Wild Turkey Farms in China Grove, NC, which has spent the majority of its time providing pasture raised meats direct to consumers and restaurants since its founding in 1998. In 2016, Lee opened Carolina Craft Butchery, an NCDA inspected butcher shop along with his wife, Domisty Menius. Lee has worked with Cooperative Extension, Rowan Soil & Water Conservation District, NC Farm School, and NC Choices where his work has focused on educational projects and working with farmers and processors to develop effective and profitable systems. Throughout his career, Lee has led numerous workshops and producer training on topics such as business planning, processing, and outdoor swine production.

Sarah Blacklin, Program Director, NC Choices

Sarah Blacklin is a NC Cooperative Extension educator and Program Director at NC Choices, a program of the Center for Environmental Farming Systems. Since 2002, Sarah has helped small farmers in NC maximize direct and wholesale marketing efforts to enhance profitability. She deals directly with livestock farms and local meat businesses along the entire local meat supply chain including commercial meat processors, restaurants and butcher shops, regulatory agents and various allied businesses.

Matt LeRoux, Extension Associate, Cornell University

Matt has over 20 years’ experience serving farms through Cornell Cooperative Extension, non-profits, and consulting. Specializing in market strategy, Matt works with a diverse mix of produce and livestock farmers and food businesses. Career highlights include developing the Marketing Channel Assessment Tool for produce growers and the Cornell Meat Price Calculator.

This material is based upon work supported by USDA/NIFA under Award Number 2021‐70027‐34693.

Last updated September 7, 2023