MEAT SUPPLY CHAINS

Strengthening relationships between ranchers, processors, distributors, retailers,
and consumers in Colorado.

MEAT SUPPLY CHAINS
Strengthening relationships between ranchers, processors, distributors, retailers,
and consumers in Colorado.

CSU research and extension works to advance market opportunities, build connections, and support collective skills development and learning across many segments and scales of Colorado and the Western U.S.’s meat supply chain.

Csu extension’s

Meat School

Build your knowledge and your markets!

 

 

Colorado State University Extension’s Meat School begins on October 30, 2019. This 6-week course is designed to expose producers to the skills and resources required to produce high quality meat, develop long-term successful relationships with processors, and access new markets for improved profitability.

We are offering the Meat School in Routt County at the Extension Office in Steamboat Springs, Alamosa at the San Luis Valley Local Food Coalition office, and at the La Plata County Fairgrounds in Durango. Each regional class will be guided by a facilitator, and participants will be able to attend the course in person or participate on line. Each evening’s session will last for 2 hours, including time for questions, and be taught by 2 experts in livestock production, processing, and/or meat marketing for direct markets. Classes will take place on Wednesdays from 6pm-8pm on October 30, November 6, November 13, November 20, December 4 and December 11. View the 2019 class schedule Here.

Cost is $120 for all 6 sessions ($160 for 2 registrants from the same business), and includes a book (The New Livestock Farmer by Rebecca Thistlethwaite and Jim Dunlop), resources, access to recordings of all presentations, and evening snacks.

Register today at https://coloradomeatschool2019.eventbrite.com.

UPCOMING MODULES

OCTOBER-DECEMBER 2019

Identifying and developing new markets for meat

With Dawn Thilmany, Colorado State University and Adrienne Larrew, Corner Post Meats

October 30, 2019

Session Details

LEARNING OBJECTIVES:

Understand the range of market opportunities for meat and value-added meat products.

Learn about consumer tastes and preferences for meats.

Learn how to conduct and integrate market research into your marketing plan.

BASICS OF MEAT PROCESSING

    
With Rebecca Thistlethwaite, Niche Meat Processors Assistance Network and Colorado Meat Processor

November 20, 2019

Session Details

LEARNING OBJECTIVES:

Understand how to identify and work with a processor.

Understand and estimate processing costs.

Learn how to prepare and deliver an animal for processing.

Calculate yield of your packaged products.

SUSTAINABLE MEAT PRODUCTION

    
With Beth LaShell, Fort Lewis College and Jim Gerrish, American Grazing Lands Services, LLC

November 6, 2019

Session Details

LEARNING OBJECTIVES:

Understand appropriate breed selection for your resources and markets.

Learn the basics of animal nutrition.

Understand how forage quality influences meat production and quality.

PROCESSING FOR SPECIFIC MARKETS

    
With Colorado State University Animal Sciences Department and Holly Napier, Sunnyside Meats

December 4, 2019

Session Details

LEARNING OBJECTIVES:

Understand meat cutting and packaging requirements for different market channels.

Learn how to provide specific cutting instructions to meet your customers’ needs.

MEAT QUALITY AND SAFETY

    
With Colorado State University Animal Sciences Department and Michele Pfannensteil, Dirigo Food Safety

November 13, 2019

Session Details

LEARNING OBJECTIVES:

Gain tools to develop a grazing plan.

Learn how finishing influences final meat quality.

Evaluate carcass quality on the hoof.

Learn about disease prevention and biosecurity.

PRICING AND SELLING TO YOUR TARGET MARKETS

    
With Shannon Hayes, Grassfed Gourmet, Matt LeRoux, Cornell University, and Rebecca Thistlethwaite, Niche Meat Processors Assistance Network
December 11, 2019

Session Details

LEARNING OBJECTIVES:

Develop pricing strategies for your meat products, by market channel.

Learn how to educate your customers on meat cuts, handling and preparation.

Understand state and federal regulations around meat and meat product sales.

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A growing number of our members are interested in accessing niche markets. Colorado State University’s work on meat supply chains helps to bridge gaps between producers, processors, and markets.

JOYCE KELLY
Executive Director, Colorado Pork Producers Council