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Successfully Producing Meat for Local Markets

Posted on 3/1/2013 by Mark Tucker

Successfully Producing Meat for Local Markets

This workshop is for producers wanting to market meat thru sales to local consumers. Topics to be addressed include labeling: what do grass-fed, pastured, free range, organic mean? Meat handling regulations, production systems for local meat, animal marketing and grading, and marketing locally will also be discussed. Information will be pertinent to most livestock operations (beef, pork, poultry, rabbit, goat, sheep, etc.).

  • Date: April 12, 2013
  • Time: 8:30am—3pm
  • Location: Forsyth County Ag Building. 1450 Fairchild Road, Winston-Salem
  • Registration: $25

See the brochure below for a registration form and more information or call Rachel Herring at 336-703-2867 to request a form. Space is limited and is first-come.

Meat Producers Brochure