Zoom Logo

SWGLA Bringing Meat to Market: Supply Chain Primer Workshop - Shared screen with speaker view
Quivira Coalition
03:06
Good morning, Stephanie!
Kendra Garroutte
51:12
I'm here to learn about processing. Next year will be the first year we plan to process and sell meat.
Stephen
51:35
I would like to learn about the whole meat processing processes and supply chain . I work with ranchers and other producers, and this will be very helpful for me for my work
Alex
51:43
Really interested to learn more about processing meat in order to possibly increase access to processing in my area.
Kathy Webster
51:45
Better understand yields and why some processors give less yield than others. Also just learning more from both producer and processor side.
Trudy Harrold
51:50
We have been direct marketing about a year, still learning how best to approach it. Really appreciate this opportunity to learn.
Casey France
51:56
I am here to learn about how to create more transparency in supply chains. Also critical is how to elevate the rancher in the process of becoming a price maker rather than “price taker.”
Christopher Mellen
51:57
Just want to understand how the meat market works
Hana Weaver
52:03
Here to learn more about processing and supply chain, currently not processing anything but potentially in the future
Lauri Celella
52:03
Learn more about carcass yield - how to explain to people why they don’t get the yield they think they will have.
Julia Loman (she/her)
52:13
New to ranching and wanting to learn more about what happens to the animals after they leave the ranch
Kristi Patterson (she/hers)
52:15
Given the limited numbers of USDA artisanal processors available, what other options do we have for processing? Is mobile realistic? Setting up a co-op? We’d like to move away from our processor (do about 100 animals a year) but can’t find a viable, good alternative.
Mary
52:18
I'd love to learn ways to open up communication with processors.
Jack Schmitt
52:27
In the planning stages to start raising animals. Possibly some small level processing. Somer experience processing chickens.
Ian Trupin
52:33
I'd like to learn about processing, and what considerations go into setting up a new operation
Kevin Jablonski
52:35
How do determine what’s hot and what’s not with out reading minds
Tristan Banwell
52:38
Currently slaughtering poultry on-farm and just completing rebuild of our on-farm multi-species abattoir to process our own and other farms’ livestock, so we’re at a big learning curve moment.
Lauri Celella
53:14
Currently processing lambs. - What is best way to keep up with records - yield per lamb
STAFF, Tyler Eshleman
59:23
Discussion: Say hi! Tell each other who you are, where you are, and what you want to learn today.
STAFF, Tyler Eshleman
01:10:20
So sorry, all—hit the wrong button there. Thanks for your patience!
Emily Cornell
01:10:28
Just FYI, we got put back in the breakout room and missed the beginning of this part of the presentation.
Jack Schmitt
01:11:17
You didn't miss anything, she started over more or less
Kevin Jablonski
01:37:34
We just started to supply hides to some one looking for grassfed hides
Ian Trupin
01:40:01
Why do few processors deal with tallow? Is it information or economics?
Lauri Celella
01:41:43
Also how to talk to processor if you have bone shards in burger.
Joel
01:42:49
where would you look to find a commercial kitchen to process your own animals for the retail exemption?
SPEAKER, Thistlethwaite, Rebecca D
01:44:11
thistler@oregonstate.edu
SPEAKER, Thistlethwaite, Rebecca D
01:44:17
www.nichemeatprocessing.org
SPEAKER, Thistlethwaite, Rebecca D
01:44:56
For retail exempt, talk to closed down restaurants or other commercial kitchens about renting space.
Lauri Celella
02:02:06
What a great tool!
Maddie Morley (she/her)
02:02:50
The tool looks really great, Olivia!
Kristi Patterson (she/hers)
02:03:05
So impressive. This has been on our mind and your tool does all the things we considered plus so much more. Thank you
Kathy Webster she/hers
02:04:19
Thank you for this. Always learn so much! If you use different processors can you still use do multi year yield calculations?
Emily Cornell
02:08:34
What advice would you have for producers looking for processing facilities, particularly in New Mexico, where processing facilities are few and far between and are booked up for the next year?
Emily Cornell
02:14:37
Thank you ladies for that advice.
STAFF, Tyler Eshleman
02:16:34
Discussion: quick intros; identify a spokesperson to share to whole group; top 2 most pressing questions/issues about processing relationship
Tristan Banwell
02:40:32
Thanks, great presentation! Looking forward to next week.
FACILITATOR - olivia tincani
02:40:37
olivia@oliviatincaniandco.com
Jack Schmitt
02:40:37
thanks!
Casey France
02:40:42
Thanks all! Great breakouts today.