From Meatingplace, https://www.meatingplace.com/:

The food service machine is grinding back into operation nationwide but with the run up in meat prices in the last few months, some cuts seem destined to be left behind.

The reasons are varied: Processing plants have been operating at capacity since mid-2020, but have
re-calibrated to focus on cuts popular at retail. In addition, feed costs are running 25% to 30% higher than a year ago and export demand is healthy, according to a report in Restaurant Business.

Read entire article.

Cornell Meat Marketing Project Introduction
Thursday, April 22 7:00 PM

Cornell is conducting a new project working with farms that sell meat by-the-cut at farmers markets, farm stores, and online. The project involves farms using Point-of-Sale (POS) software to record all sales and then making data-informed changes to prices and marketing practices to increase sales and profitability. This webinar will review the results of a similar project conducted with vegetable farms in 2018 and then introduce the new project. Join Matt LeRoux, Extension Associate at Cornell to learn more about the project and how your farm can participate.

For meeting registration and more information click HERE.

Solidifying the important connections between feeding management strategies and achieving targeted finishing weights in beef cattle will be discussed during a free on line Zoom meeting scheduled for Thursday April 8, 2021 from 7:00pm – 9:00pm. All interested beef producers are encouraged to register in advance by visiting: https://tinyurl.com/LPWTFinishing.

Our guest speakers include Assistant Professor and Beef Extension Specialist from Pennsylvania State Univ., Tara L. Felix and Mike Lapi, visiting instructor of animal agriculture with SUNY Cobleskill.  Topics slated for discussion include: meeting the nutritional needs at all growth stages, from feeder to finishing phase; exploring alternative feed options considering raising grain costs or limited forage inventories; feed management effects on carcass quality and finish; carcass quality and the importance of proper animal handling prior to harvesting, plus a great deal more.

CONTACT:  Marylynn Collins // 315-368-8603 // mrm7@cornell.edu

Join Nancy Glazier with Cornell Cooperative Extension’s NWNY Team for the classroom portion of the Beef Quality Assurance training Wednesday, April 14 from 7-8:30 pm via Zoom. Topics covered include safe handling and use of health care products, safe animal handling, animal welfare and record keeping. Producers will become Level 1 certified with the completion of the class along with submission of required paperwork.

Producers may become Level 2 certified with the completion of the chute side training and having a valid veterinary client patient relationship form signed by their farm’s veterinarian. Chute side trainings will be held later at various locations.

Details and registration information.

FYI. Not a big surprise for the shift, though I was surprised at the value.

The share of food dollars spent at grocers, supercenters, and other food-at-home (FAH) retailers in the United States rose in 2020 above Great Recession levels in 2008 as the COVID-19 pandemic disrupted the way people consumed food. The share of spending at FAH establishments began a sharp climb from 48 percent in February 2020, and by April 2020, 66 percent of food spending was devoted to at-home consumption. Shifts to greater FAH spending occurred as states issued stay-at-home mandates and people generally avoided public gatherings. The economic recession likely exacerbated this shift as FAH purchases are more cost-efficient. Even after its April 2020 peak, the share of FAH spending reached the same level in August 2020 as it was in August 2008, during the Great Recession. After that, food spending shares generally followed typical seasonal patterns, although at a level more like the Great Recession than 2018, remaining stable with a slight increase in FAH spending in the colder, winter months. ERS researchers will continue to examine food expenditure data to determine whether this change will endure beyond the pandemic and recession. The data for this chart come from the USDA, Economic Research Service’s Food Expenditure Series data product.

Wed 3/31 from 12-1:30pm via Zoom

A conversation with:
Cory Skier, Supervisor in NYS Ag and Markets Food Safety Inspection Division
Heather Sandford, Empire Food Consultants, Founding Farmer and Butcher at the Piggery
Moderated by Erica Frenay, Cornell Small Farms Program

For farmers seeking to regain some control over butchering their animals, there is a middle option between being at the whim of slaughterhouse schedules and opening your own slaughterhouse. That middle ground involves taking control of the cutting and packaging of your meat in a commercial kitchen. If done properly, with access to USDA slaughter and your own state-issued 20-C license, you can still sell your meat directly to consumers by the cut.

But there’s a lot to know to make this work! In this webinar, we’ll cover the regulatory aspects of meat-cutting in a 20-C kitchen, including requirements for building a 20-C kitchen and where you’re allowed to sell meat processed in this way. We’ll also discuss the logistics and economics of the whole endeavor from a farmer perspective: getting slaughter-only dates at a USDA plant, transporting a carcass safely, where to get meat-cutting experience, and other factors that would influence whether this is the right decision for your farm.

Sponsored by the Cornell Cooperative Extension Livestock Program Work Team

Join the conversation – Register Now

Having a predictable calving season or seasons makes many of our management tasks more defined and more easily managed.  These two workshops will help explain how to figure out what times of the year makes the most sense to calve in for you and how to make the transition to a controlled breeding season.   The second presentation in this series will be a series of tips to make sure that both cow and bull are ready to breed to help keep your seasons on schedule. Finally, bull selection is critical, and we’ll help you know how to go about buying a bull that will perform and is well worth the money you pay for it.

Program and registration information.

Dear farmers and friends,
Are you actively farming in NYS and trying to improve your farm’s bottom line?
We are designing a brand-new peer-learning opportunity to address small farmers’ financial planning skills and needs. What we envision is that groups of farmers would meet, either in person or virtually, on a regular basis with a trained facilitator and would all work together to assist each other with financial planning for their farms.
Our goal with this new effort is to improve small farm’s profitability and financial stability while learning from other small farms operating in New York State. Your input will help us create a stronger program.
This flash poll takes less than 5 minutes to complete and will close on Sunday, March 21, at 12 p.m. ET.
Take the Flash Poll Now!

Thank you for helping us better understand your farm’s financial planning needs.

The Cornell Small Farms Program (SFP) helps farmers get expert assistance to facilitate all phases of small farm business development. SFP is housed at Cornell University’s College of Agriculture and Life Sciences, and works collaboratively with Cornell Cooperative Extension.