Hosted by Marbleseed and GrassWorks
This one-day workshop will offer farmer participants a look at the next steps of the meat supply chain after the animal leaves the farm. Starting off with a tour of the state-of-the-art University of Wisconsin Meat Lab, the workshop will include a carcass breakdown demonstration of beef, hogs and small ruminants and presentations on what wholesale buyers, chefs and consumers are looking for when they shop for meat. Chef Jack Kaestner will demonstrate preparation and cooking with local meats with the opportunity to sample the results for lunch.
If you have further questions please reach out to LFPA Specialist, Sara Mooney – sara.mooney@marbleseed.org – (715) 309-5918 x 716
Pre-Workshop Social
Sep 30th, 2024 5pm – 8pm
Best Western Plus Inntowner
2424 University Ave
Madison, WI
Join us for an evening social and discussion exploring livestock producer experiences related to the processing and marketing of your products. We will enjoy food and drink and learn from each other about the processing related challenges and limitations our farms encounter and explore possible paths to solutions. Share your perspectives on the availability and quality of meat processing capacity in Wisconsin.
This gathering is part of a USDA funded project led by Marbleseed. The project is working to identify opportunities to maintain, expand and improve meat processing capacity and options for producers in Wisconsin.
This is a free event for producers who wish to participate.
Overnight accommodations available at the Best Western Inntowner at the reduced rate of $131. Rooms must be booked on your own at (608) 233-8778 or https://shorturl.at/CFyyk under room block “Meat Processing Workshop”. Book by Sep 17th.