Matt LeRoux, Extension Associate with Cornell's Charles H Dyson School of Economics & Management is bringing meat experts Sarah Blacklin and Lee Menius with NC Choices, NC State University on a workshop tour of WNY and Finger Lakes.

 The workshop will be a series of quick sessions on the following topics:

• How to evaluate livestock for ideal harvest timing.  
• Livestock handling and delivery for meat quality and happy processors.   
• How to work with your processor: Navigating difficult situations, a presentation that teaches farmers effective communication with processors and how to navigate conflicts in the hopes of retaining the relationship for future processing.  
• Carcass Math Break-down: The economics of carcass weight, yield, and processing.  
• How much value does value-added add? The economics of creating additionally-processed products such as snack sticks and jerky.  
• Creating consumer (and processor) friendly bulk meat sales: How to market using simplified cut sheets.

Plus, meat pricing, the new Meat Processor Directory, and MeatSuite with Matt LeRoux.