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Carolina Meat Conference Schedule

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JOIN THE CONVERSATION…

Join hundreds of farmers, chefs, butchers, meat-makers and supply chain professionals as we tackle the most pressing issues that affect the pasture-raised meat sector in the Southeast.  We’re bringing together some of the pasture-raised meat industry’s leading voices to explore:

  • Emerging technologies and consumer trends

  • Innovative production practices and grazing management as a solution to a changing climate, farm resilience, and extreme weather impacts

  • The craft and science of creating value-added artisanal meat products

  • Market-driven financial incentives to support sustainable practices 

  • Alternative land-share and lease arrangements 

  • Meat quality, feed, stress, and genetics

  • Business strategies, number-crunching, and market analysis

  • And more!

 

The FULL 2019 Carolina Meat Conference Schedule will be released in August

However, SESSIONS WILL INCLUDE the following:

 
  • Pasture Management, Rotational Grazing, Silvopasture and Market Incentives Offer Solutions to Climate Change and Environmental Health

  • Carcass Quality and Feed Comparison of Grass Versus Grain

  • Communication Strategies: How to Communicate the Value of Pasture Raised Meats to Consumers 

  • Negotiation and Sales Strategies for Women in the Meat Business sponsored by Farm Credit and Firsthand Foods

  • Kitchen Table Consultant’s Getting Financially Naked: Sharing and Analyzing Real Sets of Financials from Farmers Direct Marketing Meats

  • Developing Resilient Agriculture for Local Meat Producers in the Face of Increasing Climate Impacts

  • Culinary Showmanship: Sell the Sizzle More Than the Steak

  • Stress and its Impact on Meat Quality: Beef and Pork

  • The State of Poultry Processing in NC

  • Meat Demonstration: You Can Smoke Just About Anything: A 101 in Smoking Practices and Food Safety Including Brines, Temps, Time, Nitrates, and More (samples available)

  • Developing a Profitable Farm Business -  Production and Profitability Lessons from Iowa Niche Pork Producers

  • Meat Market Analysis of Consumer Behavior, Trends, and Analysis from the Macro Level

  • Butchery Demo: Yield, Loss, Price Analysis Comparing Four Different Breeds of Market Weight Hogs

  • Solar Grazing: Hear from Farmers Making it Work and How They Do It

  • Finding Farm Funding: The Good, Bad and Ugly

  • Keep the Cash Flowing: How to Manage a Diversified Meat Farm and Keep your Business in the Black

  • Rations and Alternative Feeds for Pastured Pork and Beef Producers

  • Cooperative Models for Local Meat Producers

  • The Nuts and Bolts of Silvo: Who Should Consider It, What You Need to Know from Those Who Have Done it NC

  • Meat Demo: On-Farm Cut Up Poultry Strategies to Save Time and Money

  • Food Safety for People Who Just Want to Know What They Are Getting Into Including New Retail Exempt Opportunities

  • Meat Demo: Sausage Ratios, Grinds, Techniques for Pork and Beef

  • Meat Suite Marketing Tool and Price Calculator Coming to NC

  • Crowd Funding Both Equity and Debt For Your Meat Business

  • Breaking Point- Managing the Mental Strain and Stress of Farm Entrepreneurship 

  • AND MORE….


Carolina Meat Conference Schedule OUTLINE

Time Sunday, October 6th, 2019
10:30 - 11:30 AM

Brunch, Registration, and Exhibit Hall Open

11:30 AM- 12:30 PM

Welcome and Keynote Address

by Greg Judy, A Missouri-Based Grass Farmer, Author, Consultant
12:45 - 4:45 PM (Separate Tickets and Fees Apply)

MEAT TRACK 1 - GETTING YOUR MEAT TO MARKET: A WHOLE CARCASS BUTCHERY DEMO, CUT SHEET ANALYSIS, AND HANDS-ON BUTCHERY WORKSHOP

(Camas Davis and Adam Danforth, The Good Meat Project; Processor, Donna Moore of Piedmont Custom Meats)
12:45 - 1:45 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

2:00 - 3:00 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

3:15 - 4:15 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

4:15 - 7:30 PM

Farm to Fork Picnic in the Garden

Daniel Stowe Botanical Garden
(Transportation to and from garden provided for conference attendees)
Time Monday, October 7th, 2019
8:00 - 9:00 AM

Breakfast, and Exhibit Hall Open

9:00 - 10:00 AM

Morning Address

by Patrick Martins, Heritage Radio Network
9:00 AM - 12:00 PM (Separate Tickets and Fees Apply)

MEAT TRACK 2 - THE OLD RELIGION: BARBEQUE FLAVORS, TRADITIONS, AND HISTORY OF THE SOUTH’S FAVORITE DISH

(Michael Twitty, Author of The Cooking Gene; Chef Mike Moore, Seven Sows Bourbon and Larder)
10:30 AM - 12:00 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

12:00 - 1:00 PM

Lunch

1:00 - 4:00 PM (Separate Tickets and Fees Apply)

MEAT TRACK 3 - FROM FRESH SAUSAGE TO FERMENTED SALAMI- COMPOSING RATIO AND FLAVOR PROFILES FOR VALUE ADDED SAUSAGES

(Meredith Leigh, Butcher/Author/Educator)
1:15 - 2:15 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

2:30 - 3:30 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

3:45 - 4:45 PM

Concurrent Sessions
(Titles and Speakers to be Announced)

4:45 PM

End of Conference. Safe Travels!