After the Farm: A Hands-On Meat Processing Workshop for Farmers
A group of farmers and agricultural enthusiasts gathered at the University of Wisconsin Meat Science & Animal Biologics Discovery Lab for After the Farm: Meat Processing Training for Farmers. The event was designed to take farmers beyond the field, delving into the art and science of meat processing.
September 30, 2024, 5-8 pm: Pre-Workshop Social and Overnight
October 1, 2024, 8 am - 4 pm: Workshop
Pre-Workshop Social: Building Community
The event kicked off on September 30 with a pre-workshop social, allowing attendees to network over good food and conversation. This was a chance to share stories, build connections, and establish a collaborative atmosphere ahead of the full-day workshop.
The Workshop: Exploring Meat Processing
With access to the state-of-the-art facilities at the UW Discovery Lab, 27 participants observed live meat-cutting demonstrations, took a guided tour exploring the intricacies of a processing plant, and engaged in dynamic panel discussions.
Grassworks provides leadership and education to farmers and consumers for the advancement of managed grass-based agriculture to benefit present and future generations. The goals for this event are to introduce the benefits of managed grazing and advance understanding of meat production and marketing.
A highlight was the breakdown of carcasses into specific cuts, which not only showcased the expertise of the presenters but also sparked lively discussion and questions from attendees. The cooking demonstrations, led by Chef Jack, added an extra flavor to the day, offering practical tips on making the most of less popular cuts. The lamb meatballs with yogurt sauce recipe was a clear favorite, with many attendees eager to try making it at home.
What Participants Gained
Feedback from the event showed a significant impact on attendees' knowledge and confidence in meat processing and marketing. The average attendee knowledge score increased by 1.29 points (on a 5-point scale), with many expressing excitement about applying their newfound skills immediately.
Some key takeaways shared by participants included:
A better understanding of carcass breakdown and how to cook with less popular cuts.
Practical insights into marketing meats directly and to wholesale buyers.
Tips for working with butchers to request specialty cuts like soup bones or beef cheeks.
One attendee summed it up perfectly: “I will be using some of the Chef’s tips tonight!”
Looking Ahead
While the event was widely praised—earning an overall rating of 4.4 out of 5—the organizers also identified opportunities to enhance future workshops. Many participants expressed interest in deeper dives into specific cuts, alternative processing methods, and strategies for making meat processing more inclusive and accessible.
In the words of one attendee: “What can I do with animal parts that aren’t meat?” This question reflects the curiosity and points toward exciting possibilities for future discussions.
A Community-Centered Success
GrassWorks, Marbleseed, and the UW Discovery Lab created a space where farmers could connect, learn, and leave inspired to enhance their practices. Whether it was mastering a new recipe, understanding the nuances of meat marketing, or simply exchanging ideas with peers, attendees walked away with tools they could apply immediately—and ideas to implement on their farms.
