Good morning, Stephanie!

I'm here to learn about processing. Next year will be the first year we plan to process and sell meat.

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

Really interested to learn more about processing meat in order to possibly increase access to processing in my area.

Better understand yields and why some processors give less yield than others. Also just learning more from both producer and processor side.

We have been direct marketing about a year, still learning how best to approach it. Really appreciate this opportunity to learn.

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.”

Just want to understand how the meat market works

Here to learn more about processing and supply chain, currently not processing anything but potentially in the future

Learn more about carcass yield - how to explain to people why they don’t get the yield they think they will have.

New to ranching and wanting to learn more about what happens to the animals after they leave the ranch

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.

I'd love to learn ways to open up communication with processors.

In the planning stages to start raising animals. Possibly some small level processing. Somer experience processing chickens.

I'd like to learn about processing, and what considerations go into setting up a new operation

How do determine what’s hot and what’s not with out reading minds

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.

Currently processing lambs. - What is best way to keep up with records - yield per lamb

Discussion: Say hi! Tell each other who you are, where you are, and what you want to learn today.

So sorry, all—hit the wrong button there. Thanks for your patience!

Just FYI, we got put back in the breakout room and missed the beginning of this part of the presentation.

You didn't miss anything, she started over more or less

We just started to supply hides to some one looking for grassfed hides

Why do few processors deal with tallow? Is it information or economics?

Also how to talk to processor if you have bone shards in burger.

where would you look to find a commercial kitchen to process your own animals for the retail exemption?

thistler@oregonstate.edu

www.nichemeatprocessing.org

For retail exempt, talk to closed down restaurants or other commercial kitchens about renting space.

What a great tool!

The tool looks really great, Olivia!

So impressive. This has been on our mind and your tool does all the things we considered plus so much more. Thank you

Thank you for this. Always learn so much! If you use different processors can you still use do multi year yield calculations?

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?

Thank you ladies for that advice.

Discussion: quick intros; identify a spokesperson to share to whole group; top 2 most pressing questions/issues about processing relationship

Thanks, great presentation! Looking forward to next week.

olivia@oliviatincaniandco.com

thanks!

Thanks all! Great breakouts today.