A team of Cornell Cooperative Extension Educators and guest presenters will provide tools to assess your existing meat, fiber or other value-added processing business, and assistance in understanding options for business expansion or transfer.

A team of Cornell Cooperative Extension Educators and guest presenters will provide tools to assess your existing meat, fiber or other value-added processing business, and assistance in understanding options for business expansion or transfer.

A team of Cornell Cooperative Extension Educators and guest presenters will provide tools to assess your existing meat, fiber or other value-added processing business, and assistance in understanding options for business expansion or transfer.

A team of Cornell Cooperative Extension Educators and guest presenters will provide tools to assess your existing meat, fiber or other value-added processing business, and assistance in understanding options for business expansion or transfer.

This webinar covers how to effectively work with your local meat processor, communicate cut instructions, and understand the difference between USDA and custom cutting.

Learn the primary considerations for opening a red meat slaughter and processing facility in NYS, from infrastructure to regulations and from labor to financing.

In this interactive discussion, we aim to help you regain some sense of control over how, when and where you get your livestock processed, and how you sell meat to customers.