MONDAY, OCTOBER 12TH, 2015
TRACKS (Separate Ticket Required)
9:00AM - 12:00PM: Track 1 – Home Chef Track: Rabbit Processing with Adam Danforth and Vivian Howard (3 hours)
James Beard and International Association of Culinary Professionals award-winning author Adam Danforth, along with Chef Vivian Howard, star of the Emmy Award-winning show A Chef’s Life, bring you rabbit processing and butchery with culinary tips and tricks. Each participant will practice hands-on cutting and culinary techniques as Danforth and Howard walk through the full cycle, from slaughter to skillet. Please note: Instructor will demonstrate humane slaughter as part of this track.
Instructors: Adam Danforth, Author and Butcher, and Vivian Howard, Chef and Star of A Chef’s Life TV Series
1:00PM - 5:00PM: Track 2 (Session A) – “Value-Added Pork Track: Whole Animal to Cured in a Professional Kitchen” (two-part track, 7 hours total training time)
Session A - “An Introduction to Whole Muscle Processing and Value-Added Prep” with Tyler Cook.
Tyler Cook of Foothills Meats in Black Mountain and Asheville, North Carolina will lead this Value-Added Pork Track. This course will utilize the entire pork carcass to cover butchering techniques for charcuterie and additional value-added products. Cook will go beyond the standard U.S. animal breakdown to show whole muscle cuts and how to utilize each aspect of the carcass for maximum profitability. The meat cut will be used in the following Tuesday morning session with Craig Deihl.
Instructor: Tyler Cook, Foothills Meats
1:00PM - 5:00PM: HACCP Track with Dr. Michele Pfannenstiel (4 hours)
International HACCP Alliance (IHA) certified President of Dirigo Food Safety, Dr. Pfannenstiel will lead a 4 hour HACCP track geared to retailers, including restaurateurs and retail butcher shops. This session will focus on two of the most common HACCP requirements: sous-vide, and vacuum sealed fresh meat products. Dr. Pfannenstiel will be accompanied by NC Environmental Health Service specialist, Carolyn Griffen, with the NC Division of Public Health, Food Protection Branch. Participants will get an overview of the HACCP requirements, standard operating procedures, and decision-making processes associated with developing a HACCP plan to meet individual business needs. By the end of the course, participants will walk away with sample SOPs for vacuum seal and sous-vide, a clear idea of how to build a HACCP for their specific business, and an understanding of the state requirements.
Instructor: Dr. Michelle Pfannenstiel, Dirigo Food Safety; Carolyn Griffen and Veronica Bryant, NC Division of Public Health, Food Protection Branch
7:30 AM: REGISTRATION OPEN, VENDORS AND EXHIBITORS OPEN, BREAKFAST
*Hallway and Ballroom
8:30 AM – 9:00AM WELCOME *Ballroom
Presenters: Sarah Blacklin, NC Choices; Andrea Reusing, CEFS Board of Advisors; Dr. Richard Reich, NC Department of Agriculture and Consumer Services; Dr. Marshall Stewart, NC State University College of Agriculture and Life Sciences
9:00 AM - 10:00 AM PRESENTATION ON PUBLIC PERCEPTIONS OF LABELING GENETICALLY MODIFIED FOODS *Ballroom
Presenter: Dr. William Hallman, Professor and Chair of the Department of Human Ecology, Rutgers State University New Jersey
10:00AM - 10:30AM: VENDORS & EXHIBITORS OPEN/BOOK SIGNING *Hallway
Author: Ali Berlow, The Mobile Poultry Slaughterhouse
10:30AM - 12:00PM: CONCURRENT SESSIONS
Using Your Tools Wisely: Maximizing Animal and Soil Health *Courtroom
If you gave me a dollar and all you got back was 50 cents, would you be happy with that return? What if you knew your farm could cut water runoff by 50% or more by paying attention to your soil? Rotational grazing, density stocking, mob grazing, no-till, and the like are all tools that can be used to improve soil health, but knowing HOW to use them and in what context is the key to maximizing your outcomes. Ray Archuletta, the national orator and soil agronomist otherwise known as “The Soil Guy”, walks us through principles for identifying and achieving optimum soil health, in relation to methods commonly used in pasture based livestock systems.
Instructor: Ray Archuleta, Conservation Agronomist, USDA Natural Resources Conservation Services: FUNdamentals of Soil Health
Two Topics, One Room:
Pork with Kari Underly
Farmer Turned Processor: Story of Running a Red Meat MPU *Grand Jury Room
Session I: New demo! Kari Breaks Down Pork, French-Style. Third Generation Master Butcher, Kari Underly, demonstrates french-style charcuterie breakdown from nose to nail. Kari will differentiate between whole muscle cuts and demonstrate alternative cutting techniques that maximize value-added items.
Session II: Bruce Dunlop is a livestock producer and member of Island Grown Farmers Cooperative in Washington state. He built the first USDA-inspected mobile slaughter unit for red meat species and has since consulted with many others on replicating his red meat MPU models. Looking back after 15 years of operation, Dunlop will share the steps that led to establishing a successful red meat MPU for the farmer members of NW Washington state. If you are looking to add slaughter capability to your cutting facility or starting a small integrated plant from scratch in your community, there may be lessons here to help you plan for success.
Instructor: Bruce Dunlop, Island Grown Farmers Cooperative
Economic Factors and How They Impact Niche Meat Businesses *Training Room
Small businesses are impacted by economic forces and principles that are sometimes hard to understand, much less predict how they will impact your business. Agricultural and Resource Economist Dr. Blake Brown will review major economic factors that present challenges and opportunities to small-scale farming. Casey McKissick will share business lessons he has learned in the farm, retail and food-service of local meat. Instructors:
Instructors: Dr. Blake Brown, NCSU; Casey McKissick, Foothills Meats
What’s the Buzz? Examining the Controversy over Production Practices *The Speak Easy
As producers we are faced with many decisions when it comes to raising and finishing our animals. In day-to-day dialogue a lot of “information” can be thrown around regarding what’s best. Complicated issues like antibiotic use, hormones and growth promotants, and GMOs lend themselves to the spread of misinformation, and for those producers direct marketing their products, knowing the facts and how to talk about them is vital. With an expert panel of scientists, producers, and industry representatives, this session will deliver the low-down on what’s out there, what’s being used, and how it impacts the animals and your farm business as a whole.
Panelists: Steve Whitmire, Brasstown Beef; Dr. Mark Alley, NCSU; Michael Sligh, RAFI-USA; Dr. Bill Hallman, Rutgers University; Dr. Jeff Lehmkuhler, University of Kentucky. Moderator: Dr. Mathew Poore, NCSU
The Next Generation of Local Meat Infrastructure: Regulations for Non-Traditional Processing Models *Green Room
Are you interested in developing new meat products in a shared commercial kitchen, or small cut and wrap facility? Or maybe you’re planning on making your own fresh cuts, custom sausage, smoked products, and charcuterie for resale out of an on-farm facility? More and more farmers, business owners, and entrepreneurs are interested in developing size-appropriate facilities to customize their meat businesses. However, there is not a regulatory road map for these new business models, because they tend to fall somewhere between a standard USDA facility and retail shop. In this session, hear from federal, state, county, and Food and Drug Administration authorities on which entity oversees these new business models, and the resources you need to move forward. Come prepared with questions for the regulatory experts on what meat products you can make and in what settings.
Panelists: Alan Wade, NCDA Meat and Poultry Inspection Division; Dr. Arion Thiboumery, Vermont Packing House; Steven Lalicker, Raleigh District Manager of FSIS’ Office of Field Operations; Carolyn Griffen, Division of Public Health, Food Protection Branch. Moderator: Kathryn Quanbeck, Niche Meat Processor Assistance Network
12:00PM - 1:30PM: LUNCH *Ballroom
A few words from Bryan Blinson, NC Cattlemen’s Association
12:00PM-1:30PM: VENDORS & EXHIBITORS OPEN *Hallway
1:30PM - 3:00PM: CONCURRENT SESSIONS
Adam and Vivian: Eating Older Animals – The Science Behind the Flavor. How Fat, Fascia, and Fiber Provide Market Potential for Under-Appreciated Meat. *Courtroom
There is an untapped market for mutton, culls, and older animals yet to be discovered in the professional kitchen. Adam Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Adam illustrates the market potential of eating older animals, dispelling the negative stereotypes of 'tough’ and ‘gamey' meat in place of more complex flavor profiles. Chef Vivian Howard demonstrates cooking techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. Butchery and cooking demonstration on-site.
Instructors: Adam Danforth, Author and Butcher; Vivian Howard, Chef and Star of A Chef’s Life TV Series
Niche Meat Processor Assistance Network Processor Toolkit *Grand Jury Room
Bringing local meat to market has many different challenges, and processing is often named as a big one. But before you write that grant for another 200-page feasibility study, why not start with some easier homework? The Niche Meat Processor Assistance Network (NMPAN) is a national network supporting small-scale processors and the producers and buyers who depend on them. NMPAN, with USDA Rural Development, is creating an online toolkit that teaches the basics of meat processing, the larger technical and economic context for processors, and simple, “first cut” assessment tools to gauge what processing path makes sense for a given situation. In this session you’ll learn about the toolkit and have a chance to give feedback on content and user-friendliness for different audiences.
Instructors: Dr. Lauren Gwin, Niche Meat Processor Assistance Network; Dr. Arion Thiboumery, Vermont Packing House and Niche Meat Processor Assistance Network; Kathryn Quanbeck, Niche Meat Processor Assistance Network
Inspected and Exempt Poultry: Options and Obstacles *Green Room
Currently there are over 160 Exempt Poultry processors registered in North Carolina. Are you one of them? Are you considering processing on-farm? Getting into the poultry business? What will the next 5 years look like for exempt and inspected poultry processors in NC, and how can you plan accordingly? What are the poultry processing options in the Piedmont? Exempt-guidelines, liability, mobile-processing units, and current issues in North Carolina will all be covered. Come and find out what the future of exempt processing is in the state, and how you can be a part of making sure that it continues to thrive.
Panelists: Amanda Carter, Foothills Pilot Plant; Alan Wade, NCDA Meat and Poultry Inspection Division; Lee Menius, Wild Turkey Farms; Ali Berlow, author of The Mobile Poultry Slaughterhouse. Moderator: Casey McKissick, Foothills Meats
Label Confusion: What Matters to Customers? When are Claims like “Pasture Raised, Grassfed, Humanely Raised, and Organic” on Meat Packaging Transparent Versus Inconsistent? *The Speak Easy
On top of endless meat packaging claims ranging from “free range” to “grass finished” to “grassfed”, some claims are audited by a third party and some are not. Some have published definitions and protocols, while others don’t. Confused yet? This panel will share perspectives on what claims confuse customers, what claims hold water, and why it matters. Representatives from NCDA and FSIS will be available to answer specific questions you may have about the label claim approval process.
Panelists: Carrie Balkcom, American Grassfed Association; Emily Lancaster Moose, Animal Welfare Approved; Dr.Beth Yongue, NCDA Meat and Poultry Inspection Division; Steven Lalicker, Raleigh District Manager of FSIS’ Office of Field Operations
Moderator: Roland McReynolds, Executive Director of the Carolina Farm Stewardship Association
3:00PM - 3:30PM: VENDORS & EXHIBITORS OPEN/BOOK SIGNING *Hallway
Authors: Meredith Leigh, The Ethical Meat Handbook, and Kari Underly, The Art of Beef Cutting
3:30PM - 5:00PM: CONCURRENT SESSIONS
Taking the Leap: Transitioning From Feeding Hay to Grazing Management *Grand Jury Room
One of the biggest challenges in meat production today is the rising cost of inputs, including feed and fertilizer. Even when livestock prices are high, or direct markets garner premium prices, the margins are still tight and a penny saved is a penny earned. In this case, the savings of year-round grazing could add up to a $1.00 a head per day. This session will explore different strategies to extend the grazing season and make the most of the forage that is already on your farm. Go beyond your simple rotational system and learn what tools are in your “grazing toolbox” that will allow you to extend your season and start saving.
Instructors: Dr. Mathew Poore, NCSU Amazing Grazing; Kevin Mahalko, Grazing Education Specialist of Grass Works; Johnny Rogers, Rogers Cattle Company LLC, NCSU Amazing Grazing
Are You Ready To Finance Your Growing Meat Business? *Green Room
From retail butcher shops to value-added commercial kitchens, to state and federally inspected processing plants, meat business owners face potentially risky decisions when it comes to borrowing capital and managing the risks associated with debt. There is a time in every small business that an influx of cash can enable an owner to make a timely and profitable market response. Lack of adequate capital is often cited as a reason why businesses don’t grow. In this session, Arion Thiboumery, managing partner of Vermont Packinghouse, will walk you through what you should have in place before you consider loans. Be it a large facility or small retail shop, understanding which activities are profitable, and which are not, is a key to strategically expanding. You’ll also hear from other small business owners who have utilized loans for their business growth as well as from responsible lenders who service small-scale meat businesses, what they look for in candidates, and how they can help you reach your business goals. Participants may bring personal financial information (credit report, balance sheet, tax returns) for a one-on-one consultation with Self Help Credit Union and Natural Capital Investment Fund by appointment. The purpose is to create a financial statement to present to a lender. Appointments can be made at the main conference registration desk.
Instructors: Dr. Arion Thiboumery, Vermont Packing House; Steve Saltzman, Self Help Credit Union; Rick Larson, Natural Capital Investment Fund; Justin Meddis, Rose’s Meat Market and Sweet Shop.
Heritage Breeds and Pasture-Based Pork Carcass Quality: Research and Field Update (Two-Part Session) *The Speak Easy
Part I: Heritage Breed Pork Carcass Quality: Not all pigs are created equal. Chefs and retailers are increasingly looking for pasture-based, heritage breeds of pork, while also seeking product consistency and the right balance of fat/lean. This session will cover a recent study by the University of Kentucky’s Chef-in-Residence and researcher, Bob Perry, which analyzed the carcass yield of eight heritage-breed pigs using American and Charcuterie styles of processing. Perry will provide yield data per breed, fat/lean ratio, and help you create a profitable enterprise based on market needs.
Instructor: Bob Perry, University of Kentucky
Part II: Pork quality is a major priority for the NC Natural Hog Growers Co-op. The NC Natural Hog Growers Association received grant support from the Rural Advancement Foundation International to identify and quantify the value of higher-performing breeds as part of the larger goal of improving product consistency. Hear an update from Jeremiah Jones, NC Natural Hog Grower President, and processor Richard Huettmann, as well as two committed buyers, Firsthand Foods and The Pig. Together, these speakers will report on how that project is unfolding, as well as steps they are taking toward refining their pork product line.
Panelists: Jeremiah Jones, NC Natural Hog Growers Association; Richard Huettmann, Acre Station Meat Farm; Sam Suchoff, The Pig and Weaver St. Market. Moderator: Jennifer Curtis, Firsthand Foods
5:00PM - 6:30PM: SOCIAL HOUR INCLUDING CUTTING STATION EXPO, BOOK SIGNING, VENDORS & EXHIBITORS OPEN *Hallway and Ballroom
Cutting Stations Featuring: Kari Underly, Muscolo Meat Academy; Tanya Cauthen, Belmont Butchery; Tolo Martinez, Cliff’s Meat Market; Tyler Cook, Foothills Local Meats
Book Signing Authors: Allan Savory, Holistic Management Handbook: Healthy Land, Healthy Profits; Adam Danforth, Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering.
6:30PM - 8:30PM: KEYNOTE ADDRESS: ALLAN SAVORY AND LOCAL BEAST FEAST *Ballroom
9:00PM: KRANKIES AFTER PARTY, SCREENING OF UN BUEN CARNICERO *Krankies Coffee and Bar (offsite)
TUESDAY, OCTOBER 13TH, 2015
TRACKS (Separate Ticket Required)
9:00AM - 12:00PM: Track 2 (Session B) – Value-Added Pork Track: Whole Animal to Cured in a Professional Kitchen *Butchery Lobby
Session B - “Attainable Goals for the Professional Kitchen” with Craig Deihl. James Beard Finalist and award-winning chef Craig Deihl of Cypress restaurant (Charleston, SC) brings you this Master Pork Track session. Participants will utilize the prepared meat from Monday’s track with Tyler Cook to learn techniques and strategies for the modern kitchen. Diehl will cover what can be done in the kitchen, without a curing room, using tools that are already in place, to make delicious products from the various parts of the carcass. Dry rubs, brines, and cures are just a few examples of what may be covered in this track.
Instructor: Craig Deihl, Cypress Restaurant
1:00PM - 5:00PM: Track 3: Whole Lamb Track: It’s More Than Just Meat with Adam Danforth *Butchery Lobby
Go beyond your usual course on butchering and take a deeper, meat science look into whole-animal utilization. Adam will demonstrate how to butcher a whole lamb into market cuts, while also discussing the anatomy of the lamb and how muscle function impacts flavor and color. Participants will butcher a half-lamb and leave with a new perspective on butchery, as well as better knowledge of how to utilize and move the whole-lamb.
Instructor: Adam Danforth, Author and Butcher
7:30AM: REGISTRATION OPEN, VENDORS AND EXHIBITORS OPEN, BREAKFAST *Hallway and Ballroom
9:00AM - 10:00AM: WELCOME & PRESENTATION ON BREWERS GRAIN: MAXIMIZING ECONOMICS WHILE MATCHING NUTRITIONAL NEEDS FOR BEEF AND PORK *Ballroom
Presenter: Asher Wright, Warren Wilson College Farm Manager
9:00AM – 10:00AM: BUTCHER SHOP ROUND TABLE (SMALL GROUP DISCUSSION) *Training Room
10:00AM - 10:30AM: VENDORS & EXHIBITORS OPEN and POP-UP PORK BUTCHERY DEMO *Hallway
Presenter: Tolo Martinez, Cliff’s Meat Market
10:30AM – 12:00PM: CONCURRENT SESSIONS
Bringing the Message Home: Local Perspectives on Grazing, Soil Health, and the Environment *Courtroom
An expert panel from around the country will join Mr. Allan Savory to discuss ways to apply the big picture concept of proper grazing management home to North Carolina producers. Producers grazing livestock on forages are leading the way in carbon sequestration, and this session will better help participants connect the dots between grazing, soil health, and the environment. There will be time for questions from the audience.
Panelists: Allan Savory, Savory Institute; Johnny Rogers, NCSU; Ray Archuletta, Natural Resources Conservation Service; Kevin Mahalko, Grass Works; Dr. Jeff Lehmkuhler, University of Kentucky Moderator: Dr. Matthew Poore, NCSU
Scaling up Pastured Poultry for Wholesale Markets: Making it a Win-Win *The Speak Easy
Research shows that pastured poultry operations producing 100 birds or less have break-even costs in the range of $4.75 per pound or higher. Yikes! Compare that to the $1.29/lb. wholesalers can get on the market and pastured poultry breaks the bank. Though some markets support $20.00-$25.00 chickens, many do not. How do we get the volume up and the price down to a level to that works for the producer and the wholesaler? This session will take a detailed look into effective strategies for scaling up your pastured poultry operation. Find out whether you can increase net profit, and decide whether or not poultry is a good fit for your farm system.
Instructor: William Carter, Spirit Level Farm
Reducing Risk: Legal Agreements for Your Business and Across the Supply Chain *Green Room
What would you do if a customer got sick and filed a lawsuit? How do you write a complex supply chain contract? What happens if you need to recall products? Attorney Jason Foscolo has helped hundreds of food business entrepreneurs navigate these kinds of questions, and determine when the risks outweigh the benefits, how to protect assets, and how to limit liability. This presentation will focus on the special legal risks faced by producers and processors, and the business interdependency within the niche meat sector. Jason will share real-life stories that may make you re-evaluate your exposure.
Instructor: Jason Foscolo, Food Law Firm
Charcuterie Economics: From Ground to Whole Muscle *Grand Jury Room
So much charcuterie, so little time. Learn where to start from value-added retailer and award-winning chef Kyle McKnight of Highland Avenue restaurant (Hickory, NC). McKnight leads you through the rules of thumb he uses in his restaurant and inspected value-added facility. This public, cured-meats course will include a start-to-finish demo of local preserved chili salami including weights, ratios, and spices of common value-added products. Chef McKnight will also cover best cuts for curing and smoking, and the must-haves for ground, emulsified, and whole-muscle charcuterie. This is a unique opportunity to spend some time with an expert and take home basic principles for use in any kitchen.
Instructor: Chef Kyle McKnight, Highland Avenue restaurant, Hickory, NC
12:00PM - 1:30PM: LUNCH *Ballroom
Dr. Barbara Board, Interim Associate Administrator North Carolina A & T State University The Cooperative Extension Program at North Carolina Agricultural and Technical State University
12:00PM - 1:30PM: VENDORS & EXHIBITORS OPEN *Hallway
1:30PM - 3:00PM: CONCURRENT SESSIONS
Personal Story - Conserving Land through Pasture Networks; Meeting Demand - Scaling Up Over 15 Years (Two-Part Session) *The Speak Easy
Part I: As a farmer, land conservation is always in the back of your mind, and for those who live close to growing cities it becomes even more important. Keeping land in agriculture prevents sprawl while providing producers with new grazing opportunities and the ability to scale up. Hear from farmer and president of the Greenbrier Valley Pasture Network, Tootie Jones, on how she manages and grows their pasture-based network and the benefits it has brought the farmers and community.
Instructor: Tootie Jones, Swift Level Farm
Part II: Hickory Nut Gap Farm has grown from a small farm primarily selling at farmers market to the most prominent source of local meat in Western NC. From Ingles to Lowes Foods, online to farmers markets, you can find Hickory Nut Gap products. Hear from Jamie Ager as he shares how he and his family have stayed strong in spite of hard times, and successfully scaled their business over the past 15 years. Jamie will share what factors led them to take big leaps like expanding to larger grocers, the challenges and opportunities along the way, and new projects on the horizon.
Instructor: Jamie Ager, Hickory Nut Gap Farm
Local Farmer and Small Plant Operator Collaborations, Innovations, Successes, and Challenges *Courtroom
For years, we’ve talked about ways farmers and processors can better collaborate to grow one another’s businesses. Let’s take a look at some real-life examples of how both farmers and processors have made some big steps to invest in one another’s businesses and push innovation. In this session, you’ll hear regional examples from both sides, including what’s worked, what hasn’t, and where both farmers and processors have strategically invested in their relationship to advance business development.
Panelists: Joe Cloud, T&E Meats; Cathy Cavender, Monrovia Farm; Jordan Green; Abdul Chaudhry, Chaudhry Halal Meats; Richard Huettman, Acre Station Meat Farm; Jennifer Curtis, Firsthand Foods Moderator: Matt LeRoux, Finger Lakes Meat Project
Fore the Love of Chuck: Extracting High-Value Items Out of the Forequarter (On-site Demo) *Grand Jury Room
Did you know that the 2nd and 4th most tender muscles in beef come from the chuck? Take the mystery out of the square cut chuck by attending this butchery demonstration led by 3rd generation master meat cutter, Kari Underly. Participants will learn how Kari breaks down the square cut chuck primal into the two main subprimals: the chuck roll and shoulder clod. Understand the difference between the teres major, the complexus and the subscapularis. We'll delve into each subprimal, talk cooking methods and explore different “grill-able" cuts to add to your menu, your farm store, or butcher shop. Build upon your chuck sensory palate, and leave with a few hidden gems you'll be proud to share. This unique opportunity to gain from Kari’s knowledge and experience includes discussion, cutting demonstration, and Q&A.
Instructor: Kari Underly, Range Inc. and Muscolo Meat Academy
Market-Sizing and Tracking Revenue on a Whole Animal Basis: A Tutorial Plus Take-Home Tool to Strategically Build Your Meat Business. A copy of the Firsthand Foods excel spreadsheet tool will be available for you to use and apply to your own business. Participants have the option to bring a computer and follow along .*Green Room
Part I: Market-sizing with Jessica Moore: Jessica Moore of Philly CowShare provides a calculated look into the demand for local pastured beef and pork in NC, addressing questions like: How big is the market in NC and how much growth can the market withstand? What is the ceiling of what a customer is willing to pay for local meat? What are strategies for increasing value, amortizing costs, and pushing more money through the supply chain? Lastly, Jessica will address strategies to assess how your business can maximize profits.
Instructor: Jessica Moore, Philly Cowshare
Part II: Carcass Estimator Tool with Tina Prevatte of Firsthand Foods: Tina Prevatte picks up with a closer look into tracking your revenue on a per-animal basis using Firsthand Food’s Whole Animal Carcass Estimater Spreadsheet Tool. Using the spreadsheet, Tina will help you to clearly understand strategies to improve your profitability on a per animal basis. Participants will be able to adjust pricing across the whole animal, from cuts to primals, in order to assess the best strategies to reach income goals, as well as identify net revenue, what products make you money versus cost you, and answer questions like, “Is this worth my time?”
Instructor: Tina Prevatte, Firsthand Foods
3:00PM - 3:30PM: VENDORS & EXHIBITORS OPEN *Hallway
3:30PM - 5:00PM: CONCURRENT SESSIONS
Factoring in Land, Labor, and Planning for the Long Term *Green Room
Do you really know what your break-even costs are? Have you ever looked at the books and wondered where the money goes? Understanding how to incorporate all of the fixed and variable costs into your financial analysis give you the information you need to make sound business decisions, while also allowing you to determine which enterprises aren’t performing so well. Don’t be the person at the farmers’ market underselling everyone else because you don’t actually know what your true costs are. Come to this session instead, and see just how easy it is to break your numbers down correctly.
Instructors: Marie Williamson, William Lyons, Bluebird Farm
Nutritional Benefits of Meat *The Speak Easy
Animal products have been under attack in the media and by health professionals for decades. But where does this thinking come from? Is it based in science? What are the differences between “plant-based” and “animal-based” diets and what does this mean for your business? This session will take a deep look into the impacts of transforming our food supply to accommodate this thinking. Attendees will learn the history of our accepted nutritional wisdom while gaining a better understanding of how different animal diets will impact the nutritional profile of the resulting meat.
Instructors: Adele Hite, NCSU; Dr. Peter Ballerstedt, Barenbrug USA
Entrepreneurs Redefining Small Meat Businesses: Examples of Innovative Marketing Strategies *Grand Jury Room
The classic proverb, “Don’t put all your eggs in one basket”, is one that rings true through many different aspects of the farm. Marketing is no different. While creating different revenue channels can be challenging, the possibilities are only limited by one’s imagination. In this session you’ll hear from a panel of entrepreneurs who are pushing their meat businesses in innovative directions, from online to on-wheels. You will be able to flex your right brain while exploring the creative ways that entrepreneurs are reshaping meat businesses in the marketplace.
Panelists: Ryan Butler, Green Button Farm; Eliza MacLean, Cane Creek Farm; Jessica Moore, Philly CowShare; Matt LeRoux, Finger Lakes Meat Project; Shawn Hatley, The Naked Pig and Sun-Raised Farms, Sam Suchoff, The Pig, Weaver St. Market, Lady Edison Hams
Moderator: Casey McKissick, Foothills Meats
Women in Meat Graduates Making Waves in the Industry *Courtroom
We’ve seen a lot of change over the past 3 years since the first Women Working in the Meat Business panel discussion at the meat conference. Hear from 5 of the Women in the Meat Business graduates who have gone on to open up whole animal butcher shops, become published authors, developed innovative processing businesses, and pushed the envelope of local meat innovation. Graduates will share the successes and challenges from their early years in business and discuss what still needs to happen to better support women in the industry.
Panelists: Cathy Cavender, Monrovia Farm; Ann Rose, Rose Mountain Butcher Shoppe; Jennifer Curtis, Firsthand Foods; Meredith Leigh, The Ethical Meat Handbook; Tootie Jones, Swift Level Farm; Amy Price Neff, Pendulum Fine Meats
Moderator: Kari Underly, Range Inc. and Muscolo Meat Academy
5:00PM - 5:30PM: EVALUATIONS & SAFE TRAVELS!