Producing and Selling Local Meat, Farm to Fork Certification II

1664 North Virginia Street,Reno NV 89503

12 October, 2022

Description

Please join us for an in-depth course to learn the fundamentals of the meat business with the opportunity to observe the steps on site. The course will provide you with valuable information on finishing livestock, laboratory research to learn taste, color, texture attributes, regulatory requirements and how to comply, basic harvest and processing techniques for a safe, viable product. Local producers and processors will show you the tools necessary to market your meat to restaurants and local community. Meat Industry and Education experts will lead tours and discussion to provide insight into the meat business including the financial planning and tools to be successful. Regulatory agents will be on hand to present valuable insight into the state inspection program formation. This certification II workshop is part of the Herds & Harvest, Beginning Farmer and Rancher , Farm to Fork programs. For additional information contact: Jamie Lee, Program Officer [email protected] (775) 426-8299 Staci Emm, Extension Educator [email protected] (775) 475-4227 2022 Workshop Agenda Wednesday, October 12th, 20221:00 p.m. - 4:00 p.m. UNR, College of Agriculture, Biotechnology, and Natural Resources Max C. Fleischmann Agriculture Building: Room FA 214 1:00 p.m. Finishing Out Livestock for Harvest Mozart Fonseca, Associate Professor and Extension Specialist, University of Nevada, Reno 2:30 p.m. Assessment of Beef Quality Attributes Based on Consumer Preferences Amilton de Mello, Associate Professor and Extension Specialist, University of Nevada, Reno *There are a limit of 25 participants in the UNR Meat Lab. If registration exceeds 25 participants, we will run concurrent sessions and two different groups. 5:00 p.m. Dinner on own Thursday, October 13th, 2022UNR, College of Agriculture, Biotechnology, and Natural Resources UNR Ag Experiment Station Main Station Field Lab, 5895 Clean Water Way, Reno, NV Dairy Barn Class Room 9:00 a.m. What is USDA Inspection and How Does it Work? Custom vs. USDA Inspection Staci Emm, Professor and Extension Educator, University of Nevada, Reno Extension 10:00 a.m. Potential for State Inspection Program Shayda Sanijideh, Project Manager, State Meat& Poultry Inspection Program Nevada Department of Agriculture 11:00 a.m. Wolf Pack Meats Tour (We will run concurrent sessions with three different groups to accommodate the number of participants).  Group 1 Wolf Pack Meat Tour Group 2 Different Beef and Lamb Cuts  Group 3 Different Goat and Hog cuts 12:30 p.m. Lunch Provided 1:30 p.m. Recommended Animal Handling Guidelines for Harvest Plants Amilton de Mello, Associate Professor and Extension Specialist, UNR Lindsay Chichester, Assistant Professor and Extension Specialist, UNR 2:00 p.m. Break and Travel to UNR Dairy Barn, UNR Main Station, Clean Water Way 2:30 p.m. Economics of Finishing Out Livestock; Look at an Enterprise Budget Carol Bishop, Associate Professor and Extension Educator, UNR 3:15 Marketing of Local Beef Products What are your Market Opportunities? Staci Emm, Professor and Extension Educator, UNRBeef Quality Assurance (BQA) and its impacts on Your Markets. Lindsay Chichester, Assistant Professor and Extension Educator, UNRHow Do You Process Meat for Different Markets? 4:30 Adjourn, Dinner on Your Own Friday, October 14th, 2022Washoe County Extension Office 4955 Energy Way, Reno NV 89557 Classroom A 9:00 a.m. What is a Hazard Analysis Critical Control Point Plan and Pre-Requisite Programs. What Plans are required under USDA Inspection? Hazard Analysis Critical Control Point Plan (HACCP) Standard Operating Procedures (SOP) Sanitation Standard Operating Procedures (SSOP) Amilton de Mello, Associate Professor and Extension Specialist, UNR  Jamie Lee, Program Officer, Extension Mobile Harvest Unit Project, UNR 10:00 a.m. Where Do I Start if I Want to Create a Harvest and/or Processing Facility? Jurisdictions and PermitsCosts and FinancingStaffing and Workforce DevelopmentQuickBooks for Operations  Staci Emm, Professor and Extension Educator, UNR  Lindsay Chichester, Assistant Professor and Extension Educator, UNR  Carol Bishop, Associate Professor and Extension Educator, UNR Jamie Lee, Program Officer, Extension Mobile Harvest Unit Project, UNR 12:00 p.m. Lunch Provided 1:30 p.m. Processing Meat for Local Customers  Jessica Anderson, 2A Beef 2:15 p.m. Processing Under USDA Inspection and Custom 3:00 p.m. Discussion of Processing Meat for Restaurants  Dave Patchin, Former Casino Industry Butcher and Processor for Fallon Livestock Processing, Inc.