1. Direct Marketing Meats Sept.16, 2014 Women in Ag Learning Network

2. Co-hosted by the Women in Ag Learning Network and the Niche Meat Processor Assistance Network Women in Ag: A new portal for education, technical assistance and support of women farmers, ranchers and producers. Dedicated to helping women farmers and ranchers improve their farm businesses and quality of life. www.extension.org/womeninag NMPAN: A national network dedicated to building and supporting the processing infrastructure essential to local and regional niche meat markets. Our mission is long-term stability and profitability for both meat processors and the farmers and ranchers who depend on them to market sustainably raised meats. www.nichemeatprocessing.org

3. Lois Aylestock Vice President of Blue Ridge Meats Front Royal, VA www.blueridgemeats.com

4. Jennifer “Tootie” Jones Swift Level Land & Cattle Lewisburg, WV www.swiftlevelfarm.com

5. Lois Aylestock Vice President of Blue Ridge Meats Front Royal, VA www.blueridgemeats.com

6. Choosing your Processor For Retail Sale or Custom Use? What is important to you? – Location – Humane – Labeling Services – Fees – Value-added Items

7. Making Contact Plan ahead! Set up an appointment Do they have a website?

8. The Processor and the USDA: “A love/hate relationship” Common Questions and Misunderstandings: -hours/holidays -HACCP & SSOPs -Labels -Recordkeeping -What we can (and cannot) control

9. Respecting the Plant and Your Butchers Time Quality Butchering Traditions & Techniques Don’t believe everything you read on the internet…

10. Educating Yourself and Your Customers Just some of the many conversations that often ask the plant to go above and beyond: “I did not get all my meat back…” or “I saw on the internet that I should have gotten more meat than this…” “I have eight customers and each of them will get half a pig… they all will call you.” “I am going on vacation for 2 weeks: can you hold my orders until I return?” “My client only wants steaks: can you make my entire beef all steaks?” “I need my order for a special event tomorrow… can you cut it today?” “How much feed should my animal be getting before I bring it to you?” “I know I only made an appointment for 2 beef but 4 more got on the trailer and I thought it would be ok……”

11. Blue Ridge Meats Cut Sheet

12. Jennifer “Tootie” Jones Swift Level Land & Cattle Lewisburg, WV www.swiftlevelfarm.com

13. Where Do I Begin? Do I know what I am doing? Do I understand a finished carcass – Essential to product quality. Do I have a good support system in place to assist me?

14. Price Point: What Determines the Value of Your Meat Products? Cost of Animal Feed Labor Transport Slaughter & Processing Storage Delivery

15. Processing: Essential to Product Quality Develop and maintain a good relationship with your processor. Does your processor have experience cutting for your market direction?

16. Packaging and Labeling of Product Important for quality, information on product and advertising

17. Marketing Do I understand how to market - sell product? What/Who is your market? Can my customers reach me? Develop and Maintain Relationships Is my product reaching its strongest market streams?

18. Marketing cont’d: Farm Markets - great place to begin Farm Sales on Site Retail / Boutique / Gourmet Restaurants Diversity dilutes vulnerability

19. Essential Tools for Strength Accounting, Business Plans, Quarterly Reports = Lending Sources

20. Do I enjoy what I am doing?

21. NC Choices’ Women Working in the Meat Business Nov.9 th -11 th : Chapel Hill, NC APPLY NOW: www.ncchoices.com

22. NC Choices’ Women Working in the Meat Business Nov.9 th -11 th : Chapel Hill, NC NOW ACCEPTING APPLICATIONS: www.ncchoices.com Pricing & profits: Learn if you’re making a profit, how much of a profit, and how to refine your pricing PLUS take home spreadsheet tool Improving knife skills: Hands-on opportunity to fabricate different retail cuts for a diverse marketplace Cut sheet trial and error: Identify common mishaps and strategize about how to effectively communicate expectations. Cooking, texture, and taste: Discuss muscle, function, and marketability. Best practices for marketing meat: Learn about trends in meat markets, tips for getting to know your customers, and messaging that SELLS

23. NC Choices’ Women Working in the Meat Business Nov.9 th -11 th : Chapel Hill, NC NOW ACCEPTING APPLICATIONS: www.ncchoices.com “The retreat greatly expanded my network. Some of us traded business cards - love that. … All these new resources are going to help me make changes with my processor and ultimately give a "wow" factor to my beef customers.” “I can tell you the womens meat retreat delivered more than I expected in ways of networking and learning. …

24. NC Choices’ Women Working in the Meat Business Nov.9 th -11 th : Chapel Hill, NC NOW ACCEPTING APPLICATIONS: www.ncchoices.com “I have a better understanding of the cuts and where they come from, how to use them, etc. but more importantly, I learned more about how much to charge….”

25. ALSO Amazing Grazing’s Female Leadership in Cattle Handling Nov.8 th : Butner, NC NOW ACCEPTING APPLICATIONS: www.ncchoices.com Low stress cattle handling Reproductive health practices Pasture management General health management (including proper vaccination techniques, deworming, and ear tagging). Free of charge but space is limited. This requires a separate application process.

26. Q&A

27. Thank you! Kathryn Quanbeck Niche Meat Processor Assistance Network kathryn.quanbeck@oregonstate.edu