From Morning Ag Clips — It’s no secret that sales of locally grown and processed meat have accelerated at a rapid pace in recent years. For many current and prospective meat producers, raising the animals is the easy part. Knowing how the meat is cut and the sausage is made is not always as instinctive.
Helping producers figure out that piece of the puzzle is a series of meat processing and marketing classes co-organized by SUNY Cobleskill and Cornell Cooperative Extension’s (CCE) Harvest New York economic development and sustainability program. The most recent of these classes focused on pork and looked to provide greater understanding of pork cuts, pork marketing, food safety and sausage making.
(Photo credit: R.J. Anderson/Cornell Cooperative Extension)