Before you leap into starting a new meat business, erecting a building, or purchasing an existing meat business, you should start with a solid understanding of whether or not the project is viable. Is there a market? What are the projected profits? How will you assure throughput? A good quality feasibility study will help you answer those questions before you leap. Featuring Ted LeBow and Rebecca Frimmer of Kitchen Table Consultants, an experienced food & ag consulting firm with years of experience crafting feasibility studies, business and marketing plans, and more. Here are a couple examples of their work in the livestock production and meat space- http://www.kitchentableconsultants.com/wp-content/uploads/2018/04/A-Leg-Up-FINAL.pdf, http://www.kitchentableconsultants.com/wp-content/uploads/2015/11/meatprocessingstudy.pdf

Ted LeBow is the cofounder & principal at Kitchen Table Consultants. Ted’s two passions are financial sustainability and growing entrepreneurs and their teams. He is driven to help entrepreneurs to understand HOW they make a profit, not how much profit they make. He has worked with hundreds of small business owners, all over the country, creating and helping them execute against their financial goals. He regularly presents seminars around cash flow, profitability and how to know if you’re profitable. Ted was the Interim Executive Director for the Pennsylvania Association of Sustainable Agriculture, a non-profit focused on promoting profitable farms that produce healthy food for all people while respecting the natural environment, has sat on multiple non-profit Boards of Directors, and has helped entrepreneurs and non-profits raise over $60 million in debt, equity, and donations.

Rebecca Frimmer is Entrepreneur in Resident at KTC. Rebecca’s practice in business planning, financial analysis, marketing execution plans, sales coaching, and operations management touches on nonprofit and for profit organizations, urban farming, pastured livestock operations, veggie farms, retail stores, CSA, direct marketed farm products, artisan food product manufacturing businesses, E-commerce, event production, and feasibility studies related to potential outcomes for farms or regional food systems planning.  She is honored to have been able to share her methods and techniques via presentations at various conferences including PASA Farming for the Future, Northeast Organic Farming Association of New York, PA Women’s Agricultural Network Symposium, The Mid Atlantic Fruit and Vegetable Conference, and the PA Farmer’s Market Conference.

To register for this free webinar, please fill out this registration form at least 15 minutes prior to the start of the webinar.

All NMPAN webinars are open to the public and free of charge.

Source: NMPAN

Registration for SALUMI 101 is now open, only 25 spots are available so register today! SALUMI 101 will be held January 9-11, 2019 at California State University-Fresno in Fresno, CA.

SALUMI 101 is sponsored by American Meat Science Association (AMSA), North Carolina State University, California State University-Fresno, and Pennsylvania State University.

SALUMI 101 is a unique three-day, hands-on educational opportunity for all attendees, “Salumi 101 is great for trained chefs and serious cured meat processors alike. The equal time between hands on training and in depth classroom curriculum was fantastic. I thoroughly enjoyed all the teachers and staff,” stated past attendee.

Anyone with a passion for learning more about the art and science of crafting high quality artisan meat products will benefit from attending SALUMI 101. Participants will have the chance to interact with industry and university professionals that specialize in this area of meat science. The class will learn about the production of safe and high quality artisan-style meat products as well as be involved with the crafting of various artisan products.

Topics that will be covered include:

• Meat Science Review
• Pork Carcass Fabrication
• Ingredient Usage
• Food Safety and HACCP
• Regulations for Dry Cured Meats
• Thermal and Non-Thermally Processed Salumi
• Dry Curing Whole Muscle Products
• Equipment Considerations
• Hands-on Demonstrations
• Tour of Salami facilities 

The cost is $800 for American Meat Science Association members or $900 for non-members.  Space is limited to 25 participants.  Registration covers course instruction materials, meals (breaks, lunches and one-night dinner), and plant tour transportation.  Travel and lodging are not included with the course registration fee. For more information regarding registration or questions about SALUMI 101 please visit: www.meatscience.org/salumi101 or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

Source: AMSA