SEPTEMBER 24, 2017

Forsyth County Center, Winston-Salem

New this year, NC Choices is holding a Pre-Conference event for Extension agents, specialists, and associates seeking additional meat-related training in a smaller atmosphere. The training will be held at the Forsyth County Center and will include educational sessions plus a tour of a brand new meat processing facility not yet open to the public! See below for schedule details and scholarship information

All Extension agents interested in registering for the Pre and/or full Carolina Meat Conference free of charge must fill out the Cooperative Extension scholarship form by July 10, 2017.  Applications submitted after July 10 will be considered as funds permit. Scholarship priority will be given to those attending BOTH the pre and full conference, though attending both is not required for scholarship support.  Please direct questions to Susan Jones: carolinameatconference2017@gmail.comFunds are made possible by the NC Cooperative Extension Animal Agriculture Program Team AND the Sustainable Agriculture Research and Education (SARE) Program.  

Time Sunday, Septmber 24th, 2017
11:45 AM - 12:45 PM Lunch and Registration Open
1:00 - 2:00 PM
Session 1
Characteristics of Pasture Raised Meats (Dr. Susan Duckett, Professor of Animal and Veterinary Sciences at Clemson University)

Dr. Duckett’s research integrates ruminant nutrition and meat science to alter fat composition of animal products. The goal is to enhance anti-carcinogenic (cancer causing) and anti-atherogenic (arterial supporting) compounds in animal products to increase consumer acceptability and augment human health. In this session Dr.Duckett will share results from her research examining meat quality in pasture-based animals primarily fed forage-based diets as compared to grain-finished diets and discuss how these results may impact nutrition and consumer acceptance. Palatability, tenderness, marbling, and omega fatty acids and other characteristics will be addressed.
2:15 - 3:45 PM
Session 2
Local Meat Business Basics

Part I: Making Your Farm Model Match Your Business Goals
(Johnny Rogers, Rogers Cattle Company & Amazing Grazing)
Enterprise selection is a key factor for successful local meat producers. Many options are available but some ventures will work better than others. Location, acreage available, producer experience/goals, market opportunities and other factors will influence the best fit for a given situation. This session will examine the opportunities and limitations with the various species and marketing options.

Part II: The Fine Print: Sales Tax and Liability Insurance for Meat Businesses (Guido van der Hoeven, Extension Specialist and Senior Lecturer at NC State University)
As farms begin to engage in "value-added" activities the reality of their business often changes. Meat sales is one such activity. Meat is not in the farm product's "original state", and therefore becomes subject to sales tax and determining which rate of tax is often like making sausage. This session will discuss sales tax and product liability insurance in the context of meat sales.
4:00 - 7:00 PM
Session 3 + Dinner
Tour Piedmont Custom Meats' NEW Asheboro Facility (not yet open to the public) + Dinner on-site courtesy of PCM!
Extension: Be the FIRST to see Piedmont Custom Meats Expanding Operations to Asheboro, NC! Piedmont Custom Meats has acquired 30,000 square feet of processing and cold storage capacity. The building will offer expanded processing capability and offer an even wider selection of smoked and fully cooked value added products for its customers. The expanded facility includes a complimentary conference center to be utilized (for FREE) by Cooperative Extension as well as local, state and private organizations involved in promoting local foods and sustainable agricultural systems. Tour is followed by a complimentary hot dog cook-out courtesy of Piedmont Custom Meats!