Progress report for MPP23-002
Project Information
Montana State University (MSU) and collaborators are developing a multi-faceted training and networking project, taking a whole supply chain approach for people and businesses in local/regional meat systems. Enterprises will mostly be small- and mid-scale; efforts to reach and include underserved and indigenous enterprises and communities will be made. Deliverables include trainings, intern/apprentice placements, networking and educational conferences, and multi-media educational products. We recognize, “Niche and value-added animal production farms, facilities and local markets give farmers and ranchers more opportunities to raise animals and focus on small flocks and herds in a manner that enhances soil health, conserves water and energy, reduces pollution and promotes climate-smart farming.” Additionally, functioning local/regional meat supply chains can offer business opportunities for producers of all scales, particularly with internal diversification of marketing and inter-generational diversification. We believe our outreach and training efforts can support a broad set of agri-food business owners, managers, and skilled laborers across local/regional meat supply chains.
MSU will honor and pursue the following goals as provided by SARE. Our Scope of work…
1. Supports the development of training opportunities and educational materials about meat and poultry processing for place-based needs (across the West), including relationships between farmers and processors. Information will be relevant to the needs of small- or medium-scale farmers and ranchers, processors, and allied support businesses/services, historically underserved individuals and communities, and production systems that other animal operations that are important to diverse cultures.
2. Address demand from niche markets like small flocks/herds, mobile processing units, on-site processing, farm-to-fork eateries/caterers and small/alternative grocers including those that are maintained by historically underserved producers and communities.
Using local and meat supply chain-driven advisors and experts, this project aims to increase the capacity of existing topic experts and practitioners by building a regional outreach network (but available nationally) that improves our ability to 1) act as information hubs, 2) address emerging challenges, 3) catalyze cooperation, and 4) leverage resources.
Using local and meat supply chain-driven advisors and experts, this project aims to increase the capacity of existing topic experts and practitioners by building a regional outreach network (but available nationally) that improves our ability to 1) act as information hubs, 2) address emerging challenges, 3) catalyze cooperation, and 4) leverage resources.
Cooperators
- - Technical Advisor
- - Technical Advisor
Education
The collaborators decided the training should be both at individual plants and as a larger group depending on the topic. An intake form has been created to field requests for the development of training opportunities and educational materials about meat and poultry processing for place-based needs (across the West), including relationships between farmers and processors. Funding shall be used for trainings/courses, presentations, and educational products in the Western Region. Request for funding must be relevant to the needs of small- or medium-scale farmers and ranchers, processors, and allied support businesses/services, historically underserved individuals and communities, and production systems that other animal operations that are important to diverse cultures. Funding requests may also address demands from niche markets like small flocks/herds, mobile processing units, on-site processing, farm-to-fork eateries/caterers and small/alternative grocers including those that are maintained by historically underserved producers and communities. Using local and meat supply chain-driven advisors and experts, this project aims to increase the capacity of existing topic experts and practitioners by building a regional outreach network (but available nationally) that improves our ability to 1) act as information hubs, 2) address emerging challenges, 3) catalyze cooperation, and 4) leverage resources.
A website has been created to host the intake form and to serve as a central source of information. The website provides an overview of funding, goals of the project, funding categories, examples of potentially funded products and activities, award ranges, submission details, and contact information for program coordinators. The website can be accessed at animalrange.montana.edu/meat_poultry.html. Members of the working group, collaborators, and partnering organizations are sharing awareness for funding opportunities. Conferences such as the Northwest Meat Processors Association, Montana Meat Processors Association, Mountain Meat Summit, and Reciprocal Meats Conference have been important outlets to connect with small- or medium-scale meat processors, farmers and ranchers, and allied support businesses/services. As more organizations and individuals are added to the working group, awareness of the funding opportunity will continue to expand.
Currently four different groups have requested in house training and the Montana Meat Processors requested a Charcuterie Course that is being hosted at Montana State University in 2025.
The Mountain Meat Summit was held in Bozeman, Montana on May 22 and 23. Approximately 100 participants (not including an extensive waitlist) attended the Meat Summit, including students (both secondary and post-secondary students), ranchers/producers, processors, government staff, educators, industry partners, researchers, and buyers. Targeted attendees included producers, processors, distributors, retailers, chefs, and allied service providers. The Meat Summit incorporated the whole supply chain and provided opportunities for information sharing and networking with tours, demonstrations, technical and informational sessions. Funding helped to bolster travel funds for speakers, and scholarships for attendees, in addition to offsetting facilities costs and conference services.
Two educational video products have been created to supplement existing educational materials across the region. The first video was step-by-step instruction of a beef harvest, filmed in short clips which may stand alone or be used as a complete work, intended for instructional purposes in HACCP courses and slaughter training. The video is in the editing phase. The second video was fabrication of a pork carcass and also in the editing phase. These videos are intended to be collectively shared, edited, updated, and republished via Extension Services and outreach organizations.