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Western meat school

ESSENTIALS FOR DIRECT MARKETING
FOR NICHE MEAT PRODUCERS
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A self-paced short course covering the essentials for direct marketing niche meat producers

Are you interested in learning more about the meat industry and honing your skills as a meat professional? Look no further than the Western Meat School curriculum! This comprehensive program offers a diverse range of courses that cover everything from animal welfare and meat processing to marketing and business operations.

Whether you’re a seasoned industry veteran or just starting out in the field, our expert instructors will provide you with the knowledge and hands-on experience you need to succeed. With a focus on sustainability, innovation, and best practices, the Western Meat School curriculum is the perfect choice for anyone looking to take their meat industry career to the next level. Enroll today and discover what sets us apart as a leader in meat education!

Key Topic Areas

  • Marketing
  • Production
  • Handling & Harvesting
  • Processing & Regulations
  • Processing & Packinging
  • Marketing & Selling
  • Costs of Production & Pricing
  • Optional: Hog Module

Updated 2023 curriculum

Module #1: Marketing
Start with the market in mind: Identifying & developing new markets for meat. Meat producer panel discussion.

Speakers include:

  • Matt LeRoux, Cornell Cooperative Extension
  • Josh & Maggie Johnson, MT Branded
  • Manny Encinias, Trilogy Beef Community
  • Paige Jackson, Grass Grazed

 

Module #2: Production
Finishing ruminants for optimal gains and quality meat. Grass-finishing, pasture-finishing, and alternative feeds.
Speakers include:

  • Loren Poncia, Stemple Creek Ranch
  • Dr. Jennifer Martin, CSU

 

Module #3: Handling & Harvesting
Animal handling, meat quality, & evaluating a live animal to determine harvest readiness. Hoof to rail demonstration
Part 1.
Speakers include:

  • Dr. Kurt Vogel, U. of Wisconsin
  • Nathan Parker, OSU
  • Matthew Kennedy, OSU
  • Dr. Cody Gifford, U. of Wyoming

 

Module #4: Processing & Regulations
Evaluating the carcass, grading, meat quality. Hoof to rail demonstration Part 2. Meat regulations.

Speakers include:

  • Nathan Parker, OSU
  • Rebecca Thistlethwaite, OSU

 

Module #5: Processing & Packaging
Working with your processor, maximizing carcass value, merchandising the whole animal, packaging & labeling.

Speakers include:

  • Dr. Bob Delmore, CSU
  • Samantha Garwin, Get Meaty

 

Module #6: Marketing & Selling
Social media, attracting & retaining customers, meat buyer preferences, buyer panel discussion.

Speakers include:

  • Pork Rhyne Cureton, Consultant
  • Pat Mallon, Pat-n-Tams Beef
  • Todd Churchill, Blue Nest Beef
  • Pam Fruh, MT Farm 2 School Coalition
  • Mint Restaurant Group

 

Module #7: Costs of Production & Pricing
Demystifying costing & pricing of meat. Get your pricing right.

Speakers include:

  • Lee Menius, NC Choices
  • Matt LeRoux, Cornell Cooperative Extension

 

Module #8: Optional Hog Module
Optimal breeds, forages, and finishing for high quality pork & healthy animals. Vertically integrated specialty pork producer.

Speakers include:

  • Dr. Mark Knauer, NC State
  • Duayne & Ken Braaten, Farm to Market Pork