Educating Consumers and Chefs About Lesser Cuts of Meat Through a Grass-fed Meats Day

View the project final report

• 2002 annual report

Commodities

• Animals: bovine, poultry, goats, swine, sheep

Practices

• Animal Production: free-range, grazing - multispecies
• Education and Training: demonstration, display, farmer to farmer
• Farm Business Management: new enterprise development, marketing management, value added
• Sustainable Communities: urban/rural integration

To encourage a wider market for grass-fed meats, the farmer will develop and host an event that will offer chef demonstrations, contests, tastings, and other efforts that will likely appeal to consumers; the idea is based on a similar event in Hawaii. The farmer will assemble an events staff and an advisory committee, seek a venue, and plan the content. The goal is to gather information about consumer preferences, attract attention to the products, and develop a publication for other farmers who want to plan something similar. The goal is to make this an annual event.