Selling Meat in Maine
Two FREE Webinars!
Marketing Red Meat in Maine, January 20, 2021
Marketing Poultry in Maine, January 21, 2021
Both webinars start at 11:00 AM. Registration is required. Registrants will be sent a Zoom link.
Registration Closed
Livestock producers in Maine have found many ways to sell their animals for farm income including the live animal market channels, such as auctions, as well as wholesale and retail market channels, such as carcass sales or cuts of meat direct to restaurants or consumers.
As livestock farmers get more and more animals, their attention to marketing becomes more diversified and they look to places that give a higher return. Many look to meat sales direct to consumers to try to increase their market options. Meat sales require a higher level of involvement from the Maine Department of Agriculture, Conservation, and Forestry (MDACF) as these animals need to go through a state or federal inspected facility to be sold in commerce. The farm’s label doesn’t need to be attached if they use the slaughterhouse “house” label and have the licenses to distribute.
The details of this market method may seem daunting, but the UMaine Extension and the MDACF are sponsoring two sessions on “Selling Meat in Maine” for red meat producers and for poultry producers.
Speakers
- Dr. Colt Knight, UMaine Extension Livestock Specialist, who will talk about when animals are ready for processing
- Donna Coffin, UMaine Extension, who will review the various marketing channels for livestock and their products
- Dr. Jennifer Eberly, MDACF State Veterinarian, who administers the red meat and poultry inspection program
- Michelle Newbegin, MDACF Inspection Process Analyst Coordinator, who will focus on food labeling
Processors and farmers who will also be participating in the discussions include
- Barry Higgins, Maple Lane Farms in Charleston
- Kelby Young, Olde Haven Farm in Chelsea
- Scott Greaney, Greaney Turkey Farm in Mercer.
Agenda
Marketing Red Meat in Maine, January 20, 2021
- 11:00 AM: Livestock and Meat Sales Channels, Donna Coffin, UMaine Extension
- 11:05 AM: How to Tell When Animals Are Ready for Market, Dr. Colt Knight, UMaine Extension
- 11:20 AM: Maine Red Meat Inspection Program, Dr. Jennifer Eberly, MDACF State Veterinarian
- 11:45 AM: Maine License to Sell Red Meat, Michelle Newbegin, MDACF Inspection Process Analyst Coordinator
- 12:10 PM: Harvest and Processor Perspective, Barry Higgins, Maple Lane Farms, Charleston, Maine
- 12:25 PM: Processing and Value-Added Meat Products, Kelby Young, Olde Haven Farm, Chelsea, Maine
- 12:40 PM: Questions
Marketing Poultry in Maine, January 21, 2021
- 11:00 AM: Poultry Meat and Egg Sales Channels, Donna Coffin, UMaine Extension
- 11:05 AM: How to Tell When Animals Are Ready for Market, Dr. Colt Knight, UMaine Extension
- 11:20 AM: Maine Poultry Inspection Program, Dr. Jennifer Eberly, MDACF State Veterinarian
- 11:45 AM: Maine License to Sell Poultry Meat, Michelle Newbegin, MDACF Inspection Process Analyst Coordinator
- 12:10 PM: Harvest and Processor Perspective, Scott Greaney, Greaney Turkey Farm, Mercer, Maine
- 12:40 PM: Questions
Co-sponsored by the University of Maine Cooperative Extension and Maine Department of Agriculture, Conservation, and Forestry.
For more information or a reasonable accommodation, please contact Donna Coffin at 207.564.3301 or donna.coffin@maine.edu.