Export

Profitable Meat Marketing

  • Thursday, February 16, 2017, 5:30 PM - 8:30 PM

Find out if you’re covering costs—including your TIME!
Develop a farm marketing strategy.
Learn to reach customers using MeatSuite.com
Use our NEW Price Calculator to price for PROFIT!

It will be very helpful if you complete this Carcass Data Collection FORM prior to attending this workshop.

Profitable Meat Marketing!You are selling local meat—but are you making money?

Join Ag. Marketing Specialist Matt LeRoux at a Profitable Meat Marketing workshop near you to find out if you are covering all your meat marketing costs—including your TIME—and bringing in a profit.

In the workshop, you will learn how to develop your farm’s marketing strategy and how to set specific marketing objectives to make your job easier. In addition to marketing tips, you’ll learn about Cornell Cooperative Extension’s NEW Meat Price Calculator. The calculator uses your farm’s data to develop pricing for meat sold by the hanging weight or by the cut. It accounts for processing and marketing costs, allows you to build in a profit, then lets you adjust the pricing of each cut until you reach your goal. Finally, you will learn more about navigating the MeatSuite, a free website to help your farm reach consumers seeking local meat in bulk.

To get the most out of the workshop, producers should prepare in advance…

In the weeks before the workshop, when you bring animals for processing, choose one animal that you feel is a good representative of your herd and keep track of basic data for that animal. During the workshop, you will have the opportunity to enter the data from this one “typical head” into the Meat Price Calculator. For that one animal keep track of the following records and bring them to the workshop with you:

  • 1.Approximate mileage and time spent shipping the animal to the processor and picking up the meat.
  • 2.The invoice from your processor. This should include: the hot carcass weight (HCW), also called hanging weight, the kill fee, and the cut & wrap rate. The invoice should also show the weights and rates for any additional processing that you have done, such as smoking or making hot dogs. If processing many animals at once, ask your processor to track one separately.
  • 3.When you retrieve the meat from the processor, keep that animal separate and weigh out all the cuts. Producers can use the attached form to record this information. Note: Some processors can provide this information to you upon request!
  • 4.Bring a list of your current pricing for the channel (farmers market, restaurants, freezer trade, etc…) for which you wish to develop or adjust pricing.

Learn More

https://reg.cce.cornell.edu/profitablemeatmarketing_244

Contact

Roger Ort
Local Foods and Agriculture Educator
rlo28@cornell.edu
607-535-7161

Location

CCE-Schuyler County
Schuyler County Human Services Complex
323 Owego Street, Unit #5
Montour Falls, New York 14865