This is a week-long series that will focus on topics to set in place best practices on  grazing and environmental sustainability, livestock nutrition, meat quality, building a brand, and meat business evolution. Participation in this event will give attendees the tools to support production and business practices and is part of the USDA-NIFA-ERME funded project that was developed to support the Meat and Poultry Processing sector from raising to consumption.  The webinars will be

1 hour starting on the Week of May 12th through the 16th from 6-7 pm PST each evening. 

Please join us for this grant funded educational offering

Each webinar will be about 45 mins with 10 mins to ask questions of the speakers

These will be ZOOM meetings so be sure to download zoom and have an account that you are registered to before the meeting time – See WSU zoom information below

The zoom meeting will start at 6:00 pm but you can log-in early to assure that things work

This is a come if you can and are offered as a free education course that requires no registration

Share the invite with those that may be interested

Bonus: We will track attendance and those attend 3 or more of the 5 webinars during the week will be entered into a drawing for Washington State Universities infamous “Cougar Gold Cheese”.

For more information about WA Meat Up https://www.wameatup.com/.

Questions about the webinars/zoom meetings contact Paul Kuber at pskuber@wsu.edu.

Questions about WSU Zoom Meetings and Best Practices: https://confluence.esg.wsu.edu/display/KB/Zoom+-+Joining+Meetings+and+Best+Practices 

Supported by:  USDA-NIFA-ERME-MPP: This material is based upon work supported by USDA/NIFA under Award Number 2022-70419-38563

Full Schedule (also available in individual events!)

Day 1 - May 12 6-7 pm – Regenerative Grazing and Pasture Management Systems – A blend of managing pasture-based systems while improving biodiversity and the eco-system. Making natural resource management a priority which results in environmental sustainability, improved animal performance, and  assures product quality. Speaker - Elizabeth Robinette, Lazy R Ranch, Cheney, WA.  Beth is a co-operator of Lazy-R-Ranch with her father Maurice.  Beth is also the co-founder of LINC Foods a farmer owned and operated cooperative food hub in Spokane, WA.  She is renowned in sustainable agriculture including land and livestock management and business development.

To attend May 12 webinar, place this link in your calendar and log-on on or before 6 pm PST and ENJOY.

Using Hyperlink Join Zoom Meeting Here:  Regenerative Grazing and Pasture Management Systems - Beth Robinette Lazy R Ranch

If hyperlink is not working, then copy and paste link below into your browser. 

https://wsu.zoom.us/j/99088641712?pwd=zq6Yzj9KbdZNXVHQvEK2PjyDLbppXn.1

Day 2 - May 13 6-7 pm - Transparent Practices and Brand Establishment – Target consumers with a story that aligns with your farming practices and philosophies on ethics as well as quality standards on meat production, processing, and distribution. Speaker - Michelle Thorne, Executive Director and Aubrey Gallegos Programs Manager, Good Meat Project, Portland, OR.  The GMP focuses on transparency from start to finish. Whether you raise, butcher, cook, or eat meat, the GMP has created resources you’ll need, in one place to support the Good Meat Universe. The industry allies will share their insights into transparent practices as you expand your business. For more information about the Good Meat Project https://goodmeatproject.org/.

To attend May 14 webinar, place this link in your calendar and log-on or before 6 pm PST and ENJOY.

Using Hyperlink Join Zoom Meeting Here:  Transparent Practices and Brand Establishment - Michelle Thorne and Aubrey Gallegos Good Meat Project

If hyperlink is not working, then copy and paste link below into your browser. 

https://wsu.zoom.us/j/91323435264?pwd=nkqoH4lF0iV2kzylG44EPAIAxwZIZs.1

Day 3 - May 14 6-7 pm - Fresh Meat Quality and Palatability – Meat quality is impacted in all stages of production, processing and distribution.   Why should this be important and how do you measure assuring that you are satisfying your consumers.  Educating your consumers on meat quality and providing them a product that meets their needs.  Speaker - Paul S. Kuber, Regional Extension Specialist, Washington State University Extension, Spokane, WA.  Paul has a long history in food animal production starting with raising sheep and expanding to commercial meat production.  Paul serves as an advisor with small scale meat animal producers as well as processors.

Day 3 Continued - To attend May 13 webinar, place this link in your calendar and log-on on or before 6 pm PST and ENJOY.

Using Hyperlink Join Zoom Meeting Here:  Fresh Meat Quality and Palatability - Paul Kuber WSUE

If hyperlink is not working, then copy and paste link below into your browser. 

https://wsu.zoom.us/j/95645221550?pwd=gfSBesr7rAXZYt2TgkJl7bY2PeIHDT.1

Day 4 - May 15 6-7 pm - Nutrition and Feed Quality – How balanced, high-quality nutrition, including grass-fed, grain-fed or grain supplemented directly affects animal health, performance and subsequent meat quality.  Speaker - Sarah M. Smith, Regional Extension Specialist, Washington State University Extension, Moses Lake, WA.  Sarah’s has continued the family tradition in the livestock industry in Pacific Northwest. She is an extension educator with Washington State University and has a national reputation within the livestock industry. Degrees and practice in livestock nutrition make her a great fit for this discussion.

To attend May 15 webinar, place this link in your calendar and log-on or before 6 pm PST and ENJOY.

Using Hyperlink Join Zoom Meeting Here:  Nutrition and Feed Quality  - Sarah M. Smith WSU Extension

If hyperlink is not working, then copy and paste link below into your browser. 

https://wsu.zoom.us/j/94921046159?pwd=ctlejwYgnsnYvqSad6gS8yiWRFaSMI.1

Day 5 - May 16 6-7 pm - Meat Business Evolution – Understand the path of building a meat business from the ground-up. Livestock production on a small scale to vertically integrated approach through distribution.  How do you determine your market and build a brand at the local level without overextending yourself.  Customer communications is a combined effort to listen to your consumers and educate them about your operation. Speaker: Ace Lucero, Co-Owner and Operator APlus Ranch Organic Meats, Richfield, Idaho.   APlus Ranch is an organic operation that started with turkey production and has expanded to Beef and Chicken.  A holistic family run operation that supplies local and regional retail food outlets as well as restaurateurs. Ace will tell the story of building a livestock operation and expanding to meat sales and distribution and why APlus Ranch choose the path they are on. For more information about the APlus Ranch https://www.aplusranchorganic.com.

To attend May 16 webinar, place this link in your calendar and log-on or before 6 pm PST and ENJOY.

Using Hyperlink Join Zoom Meeting Here:  Meat Business Evolution - Ace Lucero, APlus Ranch Organic Meats

If hyperlink is not working, then copy and paste link below into your browser.  https://wsu.zoom.us/j/92319693361?pwd=ndEu6Hbyf1UV1asShqP7WfaCtYkEnF.1