What is a cut sheet and how do you complete one? If you market beef, goat, lamb and pork-we think you'll enjoy learning all about basic anatomy, discovering questions that you can ask at processing time & more with Emma Schroeder!
This is a presentation for farmers who direct market meat to their customers. Whether through a CSA or a farmers’ market, there is always a processor that you need to work with. The processor asks you, " what you would like done with the carcass". It’s time to fill out the cut sheet and the options looks vague like you should be able to read within the lines. To have confidence in this part makes the difference in knowing which parts to send to the grinder and ask for anything extra.
This presentation will educate, clarify and decode the cut sheets commonly used by processors for small farmers. We will cover basic anatomy, the marketability of beef, goat, lamb and pork cuts and recommended questions for processors. Through a brief lesson, educational handouts and plenty of time for questions and discussion, participants will leave with the confidence and additional knowledge they need to fill out a whichever cut sheet they come across.
Have you ever wondered what it takes to transition to Organic Certification? This is a hot topic and we are so excited that Matt Leavitt, Organic Agronomist Lead @ Albert Lea Seed is joining us to help us learn more!
What it takes to transition to Organic Certification Matt Leavitt, Organic Agronomist Lead at Albert Lea Seed
What it takes to transition to Organic Certification including: Organic Transition is a viable option for your farm, Basics of Organic Transition and Basics of Organic Crop Production
Matt Leavitt is an agronomist with Albert Lea Seed and is the lead of Organic Seed at the company. Matt is a passionate supporter of Organic agriculture and has served farmers, both big & small, all across the Upper-Midwest. He received his masters in Agronomy from the University of Minnesota, studying the effect of no-tillage & cover crops in organic systems.
We are so happy to have AURI joining us again for the 2nd Annual Conference! AURI's goal is to help clients succeed and especially succeed in the commercialization process. Lolly and Jason will be holding an Open Office Hour where they will meet with potential clients 1:1 to help answer a specific question you have. Some examples of questions that they can help you answer are:
• My jam is runny, what can I do? • I sell fresh meat but am interested in doing a shelf stable jerky, how do I start? • How do I get my product into a grocery store/retail? • Does my pesto need to be refrigerated? • How do I determine the shelf life of my product? • How do I get my product certified organic? • The AURI team can also help with resources for business plans, financing, etc.
Agricultural Utilization Research Institute (AURI)
The mission of AURI is to foster long-term economic benefit for Minnesota through value-added agricultural products.
It accomplishes this by offering agricultural producers, entrepreneurs and agribusinesses a unique mix of services, including applied research, product development assistance, innovation networks and commercialization services. All of which have the goal of helping clients succeed, but none more than the commercialization services program.
Some of the clients that have come through AURI are RedHead Creamery, Suntava, Smude’s Sunflower Oil and Bee Free Honee.
Understanding Minnesota Tax Laws Relating to Niche Markets
Amber Hubbart and Mark Krause took attendees on a journey to better understanding what Minnesota tax laws relate to niche markets and foods that small growers and Cottage Foods Producers sell. They explained what sales tax is, what are some taxable and nontaxable items, how to handle taxes on purchases made, record keeping and new tax laws and department updates. We came away with the knowledge that when you have a question with something it's okay to get in touch with an expert, who may even have to look the answer up themselves.