How to Value Your Business, Planning for the Future: Session 4
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.
How to Value Your Business, Planning for the Future: Session 3
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.
How to Value Your Business, Planning for the Future: Session 2
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.
How to Value Your Business, Planning for the Future: Session 1
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.
Composting Livestock Mortality & Butcher Waste
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.
How to Better Communicate with Your Meat Processor
This webinar covers how to effectively work with your local meat processor, communicate cut instructions, and understand the difference between USDA and custom cutting.
Starting a Red Meat Slaughterhouse
Learn the primary considerations for opening a red meat slaughter and processing facility in NYS, from infrastructure to regulations and from labor to financing.
Creative Slaughterhouse Workarounds
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.