Getting your meat to market - farmer talk - 11 May 2020

25627D4F-CB6E-49BC-BFE3-03B467138ECC.jpg
25627D4F-CB6E-49BC-BFE3-03B467138ECC.jpg

Getting your meat to market - farmer talk - 11 May 2020

220.00

So you’re selling the meat (or getting ready to) that you’ve painstakingly raised out on the paddocks directly to eaters, whether through farmers’ markets, community-supported agriculture (CSA) subscriptions, online or through the farm gate. There are a dizzying range of ways to cut a carcass, and an even more bewildering range of prices when you have a look at what others are charging… how do you decide what cuts you want to sell, and how much to sell them for?

In this deeply practical workshop for small-scale livestock farmers selling your meat directly, we’ll work through typical pork and beef cut sheets, and explore the myriad of ways in which various carcass cuts might be utilized by household shoppers. We’ll explore how you can tell the story of your farm and animals, right down from how they use their muscles on the paddocks to each of the cuts using the appealing language of flavour and texture.

By way of a whole pig butchery demo and muscle tasting, discover the flavour and texture of each cut of meat, the understanding of which is key to successfully selling the whole animal. You’ll also delve into more practical questions about cuts, yield, and pricing that are bound to occur as producers are settling on a cut sheet with the butcher.

Enjoy a tasting lunch with a range of Jonai beef and pork cuts cooked in a variety of ways, showcasing some of the many things you can teach your customers to treasure about your meat.

The day starts at 9:30am, concluding with an educational and delicious lunch that will wind up by 3:00pm to get you home in time to check the animals.

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