For existing and potential NYS livestock slaughter and processing facility owners looking for public funding opportunities in NYS. This webinar goes over what folks need to have in place in order to pursue public funding, how to access and work with a grant writer, and how to identify potential opportunities.

Learning to properly manage carcasses and slaughter waste is a critical skill for livestock producers and meat processors alike. In this webinar, CCE Educator Lynn Bliven covers the essentials to avoid environmental contamination and human safety hazards.

For farmers seeking to regain some control over butchering their animals, there is a middle option between being at the whim of slaughterhouse schedules and opening your own slaughterhouse.

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.

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

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