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The Livestock Institute’s Winter Conference

November 3, 2021 @ 9:00 am - 2:00 pm

Join The Livestock Institute of Southern New England (TLI) for its Virtual Winter Livestock Conference, Wednesday November 3rd, 2021. 

This one-day event will address the marketing and profitability of locally raised proteins by small and mid-size farms in Southern New England. Experts on pricing, sourcing, online marketing, institutional sales and retail sales will offer insights and experiences working with livestock farms. You’ll learn how to assess your farm business and make changes in your marketing to increase profits.

This conference is suitable for experienced producers and beginning farmers alike. Attendance is free but registration is required.


Workshop Schedule:

9:00am – Cian Dalzell, The Carrot Project – Finding your Costs of Production. Not only is knowing your cost of production key to understanding how to make your business more profitable, it is key information used in the New Cornell Pricing Calculator. Cian, farmer and lead trainer for the Carrot Project, will give you tools for calculating your cost of production even when selling products that are produced over more than one season.

10:00am – Travis Perry, Meatworks – Profitable Cut Sheets. Travis, Sales Manager at Meatworks will show us how to use Meatworks’ cut sheets to get the most profitable cuts from your animal.

11:00am – Matt Leroux, Cornell – Profitable Meat Marketing and the New Cornell Pricing Calculator. You are raising and selling local meat, but are you making a profit? Learn to use the new and improved Cornell Meat Price Calculator to develop prices that deliver a profit in every channel. We’ll demo the new tool and discuss our approach to setting meat cut prices for each sales channel you use.

12:00pm – Institutional Sales (Panel Discussion) – Christopher Howland, Director of Procurement, Logistics & Special Projects at UMass Amherst; Nikki Ayres, Market Mobile Sales Director at Farm Fresh Rhode Island and Chef Chris Cronin of Union Flats Seafood Co., New Bedford. Participants will discuss helping farmers learn more about how to market their local, and often grass fed, products; what they look for as a buyer and what their purchasing process is like.

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