Berkshire Value Added Meat Product Marketing Coalition

2016 Annual Report for FNC16-1051

Project Type: Farmer/Rancher
Funds awarded in 2016: $22,157.00
Projected End Date: 10/30/2018
Grant Recipient: Of The Earth Farm
Region: North Central
State: Missouri
Project Coordinator:
James Pierce
Of The Earth Farm Distillery, LLC

Berkshire Value Added Meat Product Marketing Coalition

Summary

Website: www.facebook.com/Berkshirecharcuterie/

WORK ACTIVITIES

The grant funds together with an engagement letter officially started the restaurant and processor to begin working on their respective parts. Two farmers received 1/3 of their personnel costs to plan and be prepared to provide an animal in 2016 if we were able to condense the timeline for developing a Hazard analysis and critical control points (HACCP) plan and recipes. With regard to the processor, he was paid a little over a third to begin researching and writing the ground meat HACCP. The restaurant received almost two thirds to start recipe development and develop their HACCP.

The first step was to review the project timeline and roles with everyone involved by meeting with all participants individually.  Individual meetings have continued with everyone keeping everyone informed of progress. The purpose of meeting and continuing the discussions was to develop more details, review the timeline and make clear the expectations for them. The next step was developing a letter of engagement reiterating expectations and communicating some flexibility for solving potential problems. After starting the project, the restaurant underwent several personnel changes and two of the key people left. This set us back a little. The new meat person has had to educate herself about charcuterie and the remaining and sole partner, replacing the initial partner, took this project on top of his responsibilities as owner. Which means it is lower in priority for him than the partner who left.

The restaurant recipe trials were initially a fat, ground pork and whole muscle product. We dropped the ground products as HACCP research and first test batches indicated these types of products — because of increased risk — should follow a strict protocol, which the restaurant cannot adhere to, to date. The whole muscle products have been used in menu items and anecdotal customer feedback indicated sweet coppa and Lonza with fennel were the best received.

At the same time, the processor began researching ground product HACCP. They wrote and submitted a HACCP plan to Dr. Boyle for review. We are still collecting supporting documentation. We began looking for information on consumption and consumer preferred flavors in industry publications. Dr. Boyle offered her fall meat safety class the project of writing a whole muscle HACCP for the processor for this project. Recipes from the restaurant development were given to the processing plant. We are still waiting for a final approved HACCP plan to begin producing at the plant. The recipes were;

  1. Lonza with fennel
  2. Sweet coppa

RESULTS AND WHAT WAS LEARNED SO FAR

  1. Recipe development; Products were made into charcuterie boards, panini sandwiches and sold in a meat case — allowable for restaurants selling direct to consumer. For the whole muscle product, two flavors have emerged from sampling items through the menu at the restaurant. Popularity measurements were by repeat sales. The winning flavors were the toasted fennel seed Lonza and the sweet spiced coppa.What we learned:
    • the restaurant and the processor were overly optimistic about what they could do and how fast they could get it done. We did narrow the work to date down to two recipes to make and test the HACCP.
    • Initially lardo was to be a potential product but the lack of consumer interest convinced us to drop it.
    • Ground muscle has increased risk and we decided our collective knowledge and the facilities were not conducive to moving forward with this.
  2. We have one nearly finished HACCP plan for the two products developed so far.
    1. The restaurant realized, after working several months on a plan and getting review from Dr. Boyle, that they did not have the expertise or resources to pursue production for resale on site. Secondly, the partner who signed on and did have the knowledge left the business and project.
  3. Labels for the farms; we just finished two farm labels. We have one more to finish.

WORK PLAN FOR 2017

February

  • complete the whole muscle HACCP
  • continue to work on ground muscle/sopressata HACCP/recipe (this will be worked into the work plan depending on timing)

March through May-

  • Begin production of our first test products based on the whole muscle plan, 2-4 each of Lonza and Coppa. If test batches are successful, (takes about 30 days) submit samples for validation, nutritional content.
    • Once validation occurs then we will schedule two of the farmer hogs and produce product for the market season.
  • Finish last farm label.
  • Determine cost to produce
  • Survey retail prices for pricing recommendation to producer
  • Develop survey for producer to gather customer feedback, goal of 100

May-

  • Distribute products, cost and pricing information to three farms: Of The Earth Farm (OTE), Happy Farm/Gone Natural (HFGN), and Pastvina Acres Farm (PAF) for testing their current markets.

June through September (or until product is depleted)

  • Record sales to each outlet
  • Collect survey responses
  • Conduct taste testing to coincide with sales on farms, at farmers markets, restaurant, and retail shops.

Late fall 2017

  • Write article for publications, present information to Fresh Farm HQ, Niche Meat Processors Alliance Network.

May 2016 through February 2018

  • Collect costs and sales data for evaluating the contribution of profitability.

OUTREACH

There have been no articles yet. The project and the potential for small producers has been shared one on one with four smaller scale meat producers, two of which are excited at having a local processor with the ability to provide this service for their businesses.

Two farmers have begun promoting the upcoming products and project through their web pages/facebook

February

  • Share information with meat vendors at two markets

December

  • Write article for SF Journal. The same article will be submitted to LUCE (Lincoln University Cooperative Extension) and NMPAN (Niche Meat Processor Assistance Network).

 

Collaborators:

Anna, Jim Boatman

Farmer
Gone Natural Farm
1102 S Claremont Ave
Independence, MO 64054
David Borrowman

Farmer
Pastvina Acres
17220 S Ridgely Rd
Smithville, MO 64089
Website: https://www.facebook.com/pastvinaacres