The Western Meat School
November 4 @ 5:00 pm - December 16 @ 7:30 pm
ABOUT THE EVENT “The Western Meat School”
Beginning Wednesday Nov. 4 through Dec. 16, evenings, 5:00 pm to 7:30 pm. The course will be held on Zoom or in-person (pending virus status).
Learn all the essentials for direct marketing meat from experts in production, marketing, processing, and pricing. For this affordable investment, you will receive 12 hours of lectures (all recorded & available later, too), access to 2 optional classes, a copy of the textbook & quote; The New Livestock Farmer: The Business of Raising & Selling Ethical Meat, handouts, resource pages and a private student forum to interact with.
Questions? In Jackson/Josephine counties, contact Maud Powell, 541-776-7371
Who should take this course? Farmers and ranchers with at least a couple of years of experience, meat producers and butchers, meat buyers, distributors, retailers, agriculture professionals, Extension Specialists, NGOs working on local livestock and meat supply chains. The livestock covered will include beef and bison, pigs, sheep and goats. We do not cover poultry, but many of the subjects could be applicable to processing and selling poultry.
To enroll, you will first fill out a short Google Form to help us ascertain your experience level so we can build the course appropriately. At the end of the form, you will be invited to pay via our secure check out system. A mail-in payment option is also be provided. If you do not complete a payment option after registering, you will not be enrolled. Starting in October, you will begin to receive the course materials, textbook, and Zoom links. Deadline to register is October 28, 2020.
Direct to Registration Form:
Accommodation requests related to a disability should be made by three weeks prior to class by contacting the Extension office at 541-776-7371 or email@example.com.
OSU Extension Small Farms Faculty, Maud Powell, OSU Small Farms, at 541-776-7371, ext. 208;