As the demand for Vermont's high quality meats has grown, it has placed additional pressure on meat production and processing infrastructure. Balancing changes in seasonal demand, adding value to improve the bottom line, understanding and communicating butchering options to different audiences, managing forage for consistent products, and scaling up production to serve wholesale markets are all areas for producers and processors to work on together.
To address these issues, the Vermont Agency of Agriculture, Food and Markets, NOFA-VT and the UVM Center for Sustainable Agriculture are offering workshops on meat production and processing. Each workshop will highlight a different topic and location on the same important theme: the more producers, processors and partners work together on the challenges, the better we will be able to take advantage of the increasing opportunities to sell Vermont meats to neighbors in town, within the state and regionally.
We will be visiting Westminster Meats, Vermont’s newest slaughter facility, for lunch and a tour. This will be a great opportunity to make connections across New England.
Sponsored by: VT Agricultural Innovation Center, VT Agency of Agriculture, Food and Markets, NOFA-VT, UVM Center for Sustainable Agriculture, VT Beef Producers Association, VT Grass Farmers Association, Over-the-Hill Farm, Royal Butcher, Mountain Meadows Farm, Westminster Meats.