CCE Harvest New York and SUNY Cobleskill invite meat producers to hone their skills in a series of meat processing and cooking workshops this spring.
The workshops follow on the heels of a popular series of courses held at SUNY Cobleskill last year.
Each of the courses will be taught by SUNY Cobleskill faculty and specialists from the Harvest New York program of Cornell Cooperative Extension. Many of last year’s workshops were a sell-out successes, drawing meat producers from all around the region.
The all-day classes are designed for producers who are selling to markets, would like to learn to cut their own meats, or are interested in learning about cuts of pork, lamb, and beef. They will cover which cuts are most profitable, quality of meat, what products consumers want, and marketing strategies. Participants will learn about the various cuts of meat and marketing in a morning classroom session before applying that knowledge in the afternoon with hands-on practice.
The series comes amid growing consumer interest in the production and availability of locally sourced meat and meat products in New York.
Schedule of upcoming workshops:
Lamb Processing – February 3 ($50)
Beef Processing & Cooking – March 17
Lamb Processing – April 21
Pork Processing & Cooking – May 17
“The partnership between Harvest NY and SUNY Cobleskill is wonderful. SUNY Cobleskill has the facilities to help Harvest NY meet its educational goals for meat processing education, while Harvest NY has the ability to grow the meat industry in the state. We are looking forward to a mutually beneficial long-term relationship,” said MacKenzie L. Waro, Livestock Processing & Marketing Specialist for Harvest New York.
Harvest New York’s goal is to expand and enhance Cornell Cooperative Extension’s regional agriculture programs to spur agricultural development in New York State. Harvest New York specialists develop educational programs that increase agricultural investments, profitability and sustainability.
The seminars will be held at SUNY Cobleskill’s new Meat Laboratory in the College’s Center for Agriculture and Natural Resources. The cost is $75 per person (unless otherwise noted), which includes lunch and classroom materials. Space is limited to 15 participants.