You are raising and selling local meat, but are you making a profit doing so? Matt LeRoux will walk participants through the recently updated Cornell Meat Pricing Tool and the supporting marketing techniques needed to command prices that deliver a profit in every channel. For those familiar with the Meat Pricing Calculator, this workshop will provide more hands-on training than in previous years.
Matt LeRoux, Ag. Marketing Consultant, has nearly 20 years of experience serving farms through Cornell Cooperative Extension, non-profits, and consulting. Specializing in market strategy, Matt works with a diverse mix of produce and livestock farmers and food businesses. Career highlights include developing the Marketing Channel Assessment Tool for produce growers and the Cornell Meat Price & Yield Calculator.
To participate, farms will need to gather some simple data from the next animal(s) they take to the processor (see below) and know their cost of production. If help is needed to determine CoP, farmers should consider attending the workshop Basic Farm Financials for Successful Pricing.
Data needed to participate:
1. Carcass weight and all sellable cut weights from one or more “typical” animals. Getting cut weights from one animal (or one group) usually means weighing the cuts out when you get the meat back home. Some processors can provide this data to you, but the old “kitchen counter” scale method is fairly easy too.
2. Keep your processing invoice, with carcass weight(s), slaughter fee, cut and wrap fee, and other fees from any additional processing (hot dogs, patties, sausage, smoking, etc..).
3. Have a list of your current prices for cuts in the channel(s) you use.