Producer Resources

Recording: Starting a red meat plant in NYS.

This webinar laid out some of the primary considerations for opening a red meat slaughter and processing facility, from infrastructure to regulations and from labor to financing. Presenter Marty Broccoli of Cornell Cooperative Extension in Oneida County has 40 years of experience in the meat packing industry, and provides technical assistance for new plants in NY. Keith Schrader is a long-time beef farmer who owns Schrader Farms Meat Market, a USDA slaughterhouse in Romulus, NY. Both will share key tips and lessons learned, with ample time for Q&A.

Hosted by Cornell Cooperative Extension’s Livestock Program Work Team.

RECORDING AND SLIDES FROM THE WEBINAR:
– Recording.
– Slides.

INFO ON SCHRADER FARMS MEAT MARKET:
– Article on Schrader Farms basic numbers and start-up.
– Recent 7-min video about Schrader Farms.

RENDERING/COMPOSTING
– There were several unanswered questions about composting and rendering offal, so we wanted to include this resource from the Cornell Waste Management Institute: Natural Rendering: Composting Livestock Mortality and Butcher Waste.

Creating Consumer Friendly Bulk Meat Sales

The situation facing us today is challenging. While conventional markets for livestock have cooled as large processors slow down production or temporarily close, NY farms are faced with a unique opportunity to market meat directly to the consumer. This workshop is designed to equip the producer with clear and simple steps towards making bulk meat sales, such as quarters, halves, and mixed-cut bundles. We’ll cover “how to” tips to help you get started quickly. Join Ag. Marketing Consultant, Matt LeRoux, for this online workshop that covers understanding the consumer, pricing, product formats, and reaching consumers.

About Matt: Matt has nearly 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 & Yield Calculator.

pdf of slides

Funding for this program is provided by Beef Extension, Cornell Department of Animal Science.

USDA Cow Grades:
Cow Guidelines

Regional Grass Fed Beef Supply Chain
New York State Case Study

“With just 24 paddocks on 90 acres, 84 cows and his computer Ken Jaffe is starting a regional grass fed beef operation. When he started Jaffe knew little about farming. He was practicing family medicine in Brooklyn. In his practice he saw many members of a large food cooperative, Park Slope Food Co-op. He heard the tinkling chatter of new local consumer segment. They wanted their food to be healthier, sustainable and locally produced. Then when a dairy crisis hit upstate New York and land values fell, he decided to take up the farming challenge. He bought a fill farm in the western Catskills.”

This case study was conducted to provide insight as part of a larger research project titled “Overcoming Supply Chain Barriers to Expanding Northeast Ruminant Meat Production” which is funded by USDA [NIFA Award No. 2016-68006-24744] and researched by Tufts University, Cornell University, and Design & Urbanism Architectural LLC.

Read the full case study.

Packing Plant Survey Results Released

Between February 2017 and March 2018, New York and New England’s USDA red meat harvest plants were interviewed and surveyed. This survey was conducted to provide insight as part of a larger research project titled “Overcoming Supply Chain Barriers to Expanding Northeast Ruminant Meat Production” which is funded by USDA [NIFA Award No. 2016-68006-24744] and researched by Tufts University, Cornell University, and Design & Urbanism Architectural LLC. Lead investigator for this survey, MacKenzie Waro states that “This project wouldn’t have been possible without the processors who opened their doors to us. I hope that the readers will get a better understanding of the harvest and processing industry and how the production and processing chain can work together”.

Key findings documented in the study relate to labor, cooler space, funding for expansion and impact of seasonal production patterns.

The authors would like to thank all of the harvest plants that participated in this study. Due to their contribution of time and transparency, we were able to gain valuable information that will benefit the livestock and processing industries.

Read full report here – USDA_Meat_Processing_Extension_Bulletin.

Drought Resources