Register Now! Marketing Local Meat | An NC Choices Intensive | 8.23.18
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
Marketing Local Meat: a hands-on intensive for meat producers
This full-day marketing workshop for local meat producers focuses on how to achieve profitable outcomes through targeted marketing strategies. This intensive will include tastings, recipe fundamentals, strategies to close a sale, and ways to target your ideal buyers so that you can sell more meat. Plus:
- Gain knowledge to determine market channels that meet your price point using a newly revised calculator tool developed by our partners at Cornell Cooperative Extension.
- Learn three easy ways to sell any cut on the animal by knowing where cuts are located and their corresponding cooking techniques for beef, pork, and lamb.
- Engage and respond to customer requests for cooking tips and help move those hard-to-sell cuts.
- Hear from NC farmers who are finding ways to target their niche market.
Date: Thursday, August 23, 2018
Time: 8 a.m.-5 p.m.
Location: Forsyth County Agricultural Building, 1450 Fairchild Rd. Winston-Salem, NC 27105 Winston-Salem, NC
Cost: $35 general public| N.C. Cooperative Extension Employees FREE | Light breakfast + Lunch included
Register: https://bit.ly/2tlXeKR | Register by August 16, 2018!
Credit Cards: CEFS can now accept credit cards for your registration fees. Instructions for paying with credit cards are found at the end of the registration form.
Checks: Please make checks payable to “NC State University” and leave memo line blank. Mail check and copy of registration form to Center for Environmental Farming Systems, Attn. Mia Murphy, Box 7609-NCSU, Raleigh, NC 27695
Edwin Shank of The Family Cow and Your Family Farmer | Chambersburg, PA
Edwin Shank is a farmer, teacher, writer and founder of The Family Cow, a certified organic, pasture-based farm in Chambersburg PA.Edwin and his dedicated Family Cow Team specialize in growing raw milk, pastured chicken and turkeys, grass-fed beef, woodland pork and other ‘healing foods’ for 50 plus rapidly-growing drop point tribes throughout PA. Edwin and his family also run an on-farm store plus market via UPS shipping to 30 eastern states.
Steven Goff– Chef-Owner, AUX bar | Asheville, NC
Matt LeRoux – Marketing Specialist, Cornell Cooperative Extension | Ithaca, NY
Lee Menius – Owner, Carolina Craft Butchery & Wild Turkey Farms | Rowan County, NC
Noah Ranells – Owner, Fickle Creek Farm | Orange County, NC
Please direct any questions to email@example.com
Brought to you by NC Choices, Forsyth County Extension, the Center for Environmental Farming Systems, and NC Growing Together, with support provided by the Golden Leaf Foundation.