Meat Processing and Marketing Workshop

Consumer demand for locally raised meats, sourced directly from the farm, spiked in 2020 as consumers faced
pandemic-induced grocery store shortages and price increases. Market demand remains strong as consumers
appreciate the quality and value when they purchase meat from local farms. While new demand presents an
opportunity for NY’s livestock farmers, selling meat direct-to-consumer also presents challenges and risks. This
workshop teaches producers how to avoid and address common challenges they encounter with meat processing and
direct-to-consumer meat marketing.

The Fall presentation series coincides with the announcement of a new Meat Processor Directory, an addition to the
MeatSuite.com directory of bulk meat farm products. The workshop will address a variety of topics, including:

Evaluating Livestock for Ideal Harvest Timing
Livestock Handling & Delivery for Meat Quality
How to Work with your Processor & Navigate Difficult Situations
Carcass Math Break-Down & Pricing
How Much Value does Value-added Add?
Creating Consumer and Processor-friendly Bulk Meat Sales
An introduction to MeatSuite.com, the Cornell Meat Price Calculator, and the forthcoming Meat Processor Directory.

Presenters include Matt LeRoux, Extension Associate at Cornell’s Dyson School of Applied Economics and
Management and, from North Carolina State University’s meat-focused “NC Choices” program, Sarah Blacklin,
Director, and Lee Menius, Technical Specialist.

The program costs $10/person and includes dinner. Please let us know if you have any food allergies or preferences.

Speaker Bios:
Lee Menius, Technical Specialist, NC Choices
Menius owns and operates Wild Turkey Farms in China Grove, NC, which has spent the majority of its time providing
pasture raised meats direct to consumers and restaurants since its founding in 1998. In 2016, Lee opened Carolina
Craft Butchery, an NCDA inspected butcher shop along with his wife, Domisty Menius. Lee has worked with
Cooperative Extension, Rowan Soil & Water Conservation District, NC Farm School, and NC Choices where his work
has focused on educational projects and working with farmers and processors to develop effective and profitable
systems. Throughout his career, Lee has led numerous workshops and producer training on topics such as business
planning, processing, and outdoor swine production.

Sarah Blacklin, Program Director, NC Choices
Sarah Blacklin is a NC Cooperative Extension educator and Program Director at NC Choices, a program of the Center
for Environmental Farming Systems. Since 2002, Sarah has helped small farmers in NC maximize direct and wholesale
marketing efforts to enhance profitability. She deals directly with livestock farms and local meat businesses along the
entire local meat supply chain including commercial meat processors, restaurants and butcher shops, regulatory
agents and various allied businesses.

Matt LeRoux, Extension Associate, Cornell University
Matt has over 20 years’ experience serving farms through Cornell Cooperative Extension, non-profits, and consulting.
Specializing in market strategy, Matt works with a diverse mix of produce and livestock farmers and food businesses.
Career highlights include developing the Marketing Channel Assessment Tool for produce growers and the Cornell
Meat Price Calculator.

This is material is based upon work supported by USDA/NIFA under Award Number 2022-70419-38562.