1. Integrated Risk Management for Women Producers, Processors, and Retailers in the Local Meat Product Value Chain

2. Building Confidence, Skills and Leadership of Women
Leadership and Cattle Handling for Women Producers:
Women Working the in Meat Business
April Shaeffer and Sarah Blacklin
North Carolina State University, Raleigh

3. Application Process: Grant support from Southern Risk Management
Advertised with the NC Leadership & Cattle Handling for Women Cattle Producers and the NC Choices list serv
Women were asked to submit and application

4. Application Questions included:
Years of cattle experience (0-5, 6-10, 10+)
Type of farm (cow/calf, stocker, feedlot/finishing)
Number of Cattle
County
Why you would like to attend this workshop?
What do you hope to learn from the training?

5. Leadership and Cattle Handling for Women Producers: Women’s Cattle Training Objectives
To provide a non-intimidating atmosphere for learning.
To enhance the skills & confidence of women cattle producers.
Improve relationships and networking among producers.
To increase female producer activity in Extension programs.

6. Leadership and Cattle Handling for Women Producers: Female Producer Training
Workshop was a 1 d training
Held on November 8, 2015
NCSU Beef Education Unit
45 Female Producers Applied
22 Selected for Attendance
10 with 0-5 yrs experience
6 with 6-10 yrs experience
6 with 10+ yrs experience
Topics covered were both in class and hands-on learning.

7. Leadership and Cattle Handling for Women Producers: Hands On Topics
Reproduction Management:
pregnancy check, dystocia problems
Beef Quality Assurance:
deworm, vaccinations, age by looking at teeth, castration
Pasture Walk:
Identify weeds and grasses, grazing management, fencing, how to read soil and forage analysis, etc.
Low Stress Animal Handling:
Using body techniques instead of voice

8. Leadership and Cattle Handling for Women Producers: Classroom Topics Discussed
Becoming a Leader in the Cattle Industry
Bryan Blinson, NC Cattlemen’s Director
Animal Welfare and Low Stress Handling
Dr. Harrison Dudley (DVM) discussed proper ways of handling cattle.
Topics in 2007 were related to the Drought

9. Leadership and Cattle Handling for Women Producers:
Multiple departments participate in the training (Animal Science, Crop Science, Vet. School)

10. Leadership and Cattle Handling for Women Producers:

11. Leadership and Cattle Handling for Women Producers:

12. Leadership and Cattle Handling for Women Producers:

13. Leadership and Cattle Handling for Women Producers:
Data Collection and Results

14. Leadership and Cattle Handling for Women Producers:
Questionnaire on Data Satisfaction
The questionnaire included 5 questions answered on a scale of 1-4.
1= Not Satisfied
2= Somewhat Satisfied
3= Satisfied
4= Very Satisfied
Means and SD are reported.

15. Leadership and Cattle Handling for Women Producers:
Selected Questions and Scores
Question M SD
Relevance of information to your needs
4.0
0.00
Presentation Quality of instructors
Subject matter knowledge of instructors
Training facilities
3.9
0.21
Overall quality of the training workshop
Selected questions and mean evaluation score ± SD over the 5 yrs
Highlighted scores improved throughout the 5 years.

16. Leadership and Cattle Handling for Women Producers:
Questionnaire Data on Knowledge Changed
The questionnaire included 4 hands-on topics answered on a scale of 1-5.
1= Very Low (Know nothing about this topic)
2= Low (Know very little about this topic)
3= Moderate (Know about the topic, but still have more to learn)
4= High (Have good knowledge, but there are things to learn)
5= Very High (Know almost everything about this topic)
Means and SD are reported.

17. Leadership and Cattle Handling for Women Producers:
Comparison of Knowledge Before and After the Training
Scale:
1=Very Low, 2= Low,
3= Moderate, 4= High,
5= Very High (p<0.01)

18. Leadership and Cattle Handling for Women Producers:
Selected Questions and Scores on Impact Evaluations
As a result of this program, do you intend to: %
Include Low Stress Handling On Your Farm
100
Graze Pastures Properly
Recommend This Training To Other Women
Selected questions and mean evaluation score ± SD over the 5 yrs
Highlighted scores improved throughout the 5 years.

19. Leadership and Cattle Handling for Women Producers:
Additional Questions
What is your main challenge or constraint when working with cattle?
“Old ways” vs. New or Different Ideas
Improper Equipment
Lack of knowledge and experience
Time
My husband!

20. Leadership and Cattle Handling for Women Producers:
Additional Comments from Participants
What did you like most about the training?
All Women, doing the clinics in small numbers
Hands-on training, new ideas, very knowledgeable instructors.
Everything!

21. Leadership and Cattle Handling for Women Producers:
Additional Comments from Participants
What did you like least about the training?
Not long enough

22. Leadership and Cattle Handling for Women Producers:
Outcomes
Improved female producer interaction and net-working.
Made Specialists and Agents more observant to female producer needs.
A NC Needs Assessment for Female Livestock Producers was conducted.
Out of state impact (California & Georgia)
Additional Workshops are being conducted.
Partnership between Amazing Grazing & NC Choices.

23. Women Working in the Meat Business:
The Need

24. Women Working in the Meat Business:
Participants
Workshop spots were in high demand, with applications and inquiries sufficient to have doubled the class-size

25. Women Working in the Meat Business:
Topics Covered: Whole Carcass Pricing Profitability Tools
Learn if you’re making a profit, how much of a profit, and how to refine your pricing using a step by step “whole animal” assessment tool.

26. Women Working in the Meat Business:
Topics Covered: Whole Carcass Pricing Profitability Tools

27. Women Working in the Meat Business:
Topics Covered: Improving Knife Skills (trimming, deboning, denuding)
Hands-on opportunity to fabricate different retail cuts for a diverse marketplace

28. Women Working in the Meat Business:
Topics Covered: Improving Knife Skills (trimming, deboning, denuding)

29. Women Working in the Meat Business:
Topics Covered: Cut sheet trial and error
Learn how to make processing realities match your business needs.  Identify common mishaps and strategize about how to effectively communicate expectations.

30. Women Working in the Meat Business:
Topics Covered: Cooking, Texture, Tenderness, Taste
Discuss muscle, function, and marketability.

31. Women Working in the Meat Business:
Topics Covered: Best Practices for Marketing Meat:
Learn about trends in meat markets, tips for getting to know your customers, and messaging that SELLS from top industry butcher shop owners and niche meat professionals.

32. Women Working in the Meat Business:
Outcomes: Major Take-Aways
Pre/Post Evaluations:
100% of participants unanimously reported greater understanding and improved confidence in each category of topics covered in the workshop

33. Women Working in the Meat Business:
Outcomes: Major Take-Aways
Most Popular Topics:
Pricing and Business Focus
Hands-on Learning
Developing a Professional Network of Female Colleagues
Most Popular Skills/Take-Aways:
How to talk to their processors and negotiate pricing/business relations.
Empowered them to apply marketing techniques and business tools to their business.
Greater network of resources and an increased professional network.

34. Women Working in the Meat Business:
Quotes
“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….”
““I've learned WHO can help me when I need an answer. WHAT opportunities exist within the meat community to get products. The vast specialized knowledge base within the group”
“Because of this training, I have worked more closely with my butcher and put real effort into that conversation. My meat sales have increased over 47% this year...”
“This conference has radically improved my ability to speak to both customers and producers.”
“I can now ask for more specific cuts of meat from my processor, and therefore increase profit.”

35. Women Working in the Meat Business:
Outcomes: Business Start-Ups!
Amy Price Neff: Pendulum Fine Meats

36. Women Working in the Meat Business:
Outcomes: Business Start-Ups!
Meredith Leigh: The Ethical Meat Handbook

37. Women Working in the Meat Business:
Outcomes: Business Start-Ups!
Eliza MacLean: Mobile Butcher Shop

38. Women Working in the Meat Business:
Outcomes: Business Start-Ups!
Ann Rose: Rose Mountain Butcher Shoppe

39. Women Working in the Meat Business:
Outcomes: Business Start-Ups!
Kari Underly: Mucolo Meat Academy

40. Women Working in the Meat Business:
Spreading the Word: National Movement

41. Women Working in the Meat Business:
Spreading the Word: National Movement

42. Women Working in the Meat Business:
Other Resources
6 Part Meat Processor Video Series
How to Choose a Processor That’s Right for You
Meat Yield: How Much Am I Getting Back?
Dry Aging Versus Wet Aging
Brining Pork and Value-Added Product
Value-Added Options for Sausage Products
What Packaging Should I Expect?
How to Handle, Slaughter, and Process a Chicken Video

43. Thank You! SAVE THE DATE! Upcoming Women Workshops: JUNE 2ND:
NC Choices:
Contact:
Sarah Blacklin
Project Manager
NC Choices
SAVE THE DATE!
Upcoming Women Workshops:
JUNE 2ND:
Amazing Grazing: Pasture Management for Women Cattle Producers
NC Choices: Meat for Market Workshop (for Women in the Meat Industry)
Amazing Grazing:  
Contact: April Shaeffer
Research Specialist, NCSU