Articles : Value Added Meat Production

Valued-Added Meat Production in the Northeast

On April 22 and 23, 2002, the Value-Added and Diversified Specialty Meat Production workshop was held at Stafford Enterprises, Inc. in Stafford Springs, Connecticut. The New England Livestock Alliance, Stafford Enterprises, Northeast Center for Food Entrepreneurship, Cornell University, and Cabbage Hill Farms sponsored the two-day workshop in cooperation with University of Connecticut.

Those attending the conference included livestock producers, Extension Educators, managers of meat processing facilities, chefs, food processing students, and an owner of a new meat processing facility in Colorado. The diverse group came together to learn the many aspects of the business operation and opportunities in the meat industry.

There is a tremendous desire from consumers to purchase value-added and specialty meat products. The workshop intended to share information about the opportunities currently available to them and encourage them to use them to the fullest extent.

Stafford Enterprises, Inc.
The Stafford Enterprises is located in Stafford Springs, CT approximately 2-2 ½ hours from the Capital District area and is providing a wide variety of services to Northeast livestock producers. The facility offers USDA inspected custom slaughtering of beef, pork, lamb, goat, and veal. They offer freezer orders, have a retail store on the premises, and will purchase animals for their label. Stafford offers farms to have their meat labeled with their own personal farm label, a great direct marketing opportunity.

Stafford was recently renovated specifically to serve small farms and the demand for high quality meat. They offer organic, halal, and kosher processing of meat. As we toured the facility, I was impressed with the openness of their operation and their willingness to work and cooperate with meat producers in the Northeast. You can reach Stafford Enterprises at 860-684-0222.

New England Livestock Alliance
The New England Livestock Alliance (NELA) was formed in 2001 with the purpose to revitalize farming in the Northeast. NELA's mission is to enable farmers to produce livestock profitably while serving the markets demand for healthy meat. NELA has been linking farmers with the market for healthy meat, promoting grass farming, providing technical assistance to farmers, and coordinating processing and distribution with Stafford Enterprises.

To reach NELA, visit www.nelivestockalliance.org or contact Ridge Shinn, Director, at 413-477-6200 for more information about the Alliance and what it can mean for your livestock business.

Northeast Center for Food Entrepreneurship
The Northeast Center for Food Entrepreneurship (NECFE) assists food entrepreneurs with the necessary knowledge and skills to launch new food product ideas. NECFE, located in Geneva, NY and Burlington, VT, can work with those in need of business development and training, marketing strategies and tools, product process development, regulatory compliance, and labeling. NECFE provides education and outreach, workshops, and one-on-one counseling.

At the workshop, Bob Weybright, Extension Support Specialist at NECFE, talked to the group about marketing and business planning. Denny Shaw, Manager of Cornell's Meats Facility, demonstrated carcass evaluation and grading and explained the location of valued added cuts. The NECFE website is www.nysaes.cornell.edu/necfe. If you have a new food product idea, the NECFE is an excellent resource available to you.

Attending the workshop reinforced my feelings that agriculture in the New York and the Northeast has a great opportunity to continue and thrive. I encourage everyone to take advantage of these great resources mentioned to continue the agriculture tradition.

Written by Paula J. Schafer, Cornell Cooperative Extension Educator
June 2002

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