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Women in Meat Northeast Gathering
October 16, 2016 - October 18, 2016
The gathering of Women in Meat Northeast is focused on developing the skills, knowledge, and network of women in meat industries and in supporting their endeavors as agents in those industries, as business leaders and as entrepreneurs.
Women in Meat includes those in agriculture, aquaculture and seafood, for those involved in farming, butchering, processing, and product development and for those in the restaurant and food service industries.
SUNDAY, October 16, 2016
12:00-1:00PM Lunch at Harvard Forest
Afternoon Session
1:30-4:30PM Master Class in Butchery: Show Me The Beef!
Kari Underly, Range Meat Academy
In this session Kari will guide participants through the side of beef, teaching them how to fabricate the side of beef into primals and it’s unique subprimals. We will discuss raising practices, beef quality and merchandising & menuing options.
Students will then break in to groups and process the subprimals in to popular steaks and roasts under the instruction of Kari. You will understand how to best match cuts with cooking methods.
Sponsored by: Beef Checkoff, Range Meat Academy, and Stillman’s Quality Meats
Dinner
6:30PM Taste Testing Beef: Grass finished, grain finished, and aged. What’s the difference?
Sponsored by: Beef Checkoff and Stillman’s Quality Meats
MONDAY, October 17, 2016
8:00-8:45AM Breakfast at Harvard Forest
Morning Session
9:00-10:30AM
What do you need to know before developing a product HACCP planning, FSMA, and labeling requirements?
Amanda Kinchla, Food Science Extension Specialist, University of Massachusetts Amherst
11:00-12:00PM Developing Products: Charcuterie & Bone Broth
12:00-1:00PM Lunch at Harvard Forest
Afternoon Session
1:30-4:30PM Master Class in Butchery: Let’s Talk Pork!
Kari Underly, Range Meat Academy
In this session Kari will guide participants through the whole hog, teaching them how to fabricate hog into into primals and subprimals. We will discuss raising practices, pork quality and merchandising & menuing options. Students will then break in to groups and process the subprimals in to popular chops and roasts under the instruction of Kari. You will understand how to best match cuts with cooking methods, and have an opportunity to create cuts popular in many charcuterie applications.
Sponsored by: Northeast Pork Association, Range Meat Academy and Stillman’s Quality Meats
Dinner
6:30PM Taste testing pork: Does breed matter?
Sponsored by: Northeast Pork Association and Stillman’s Quality Meats
TUESDAY, October 18, 2016
8:00-8:45PM Breakfast at Harvard Forest
Morning Sessions
9:00- 10:00AM Financing your project (Part 1)
Loans, Grants, Kickstarter Campaigns, & Direct Public Offerings
Samantha Stoddard Farm Credit East
Joanne Demars USDA Rural Development
Rebecca Busansky PV Grows Fund Coordinator
10:30-11:30AM Financing your project (Part 2) Case Studies
Loans, Grants, Kickstarter Campaigns, & Direct Public Offerings
Lor Holmes, CERO Cooperative
Kate Stillman, Stillman’s Quality Meats
12:00-1:00PM Lunch at Harvard Forest
Afternoon Sessions
1:30-3:00PM Afternoon Roundtable:
What resources do we need to develop in the Northeast so that we can grow the industry?