Carving Out Profitability: Maximizing the Value from Every Carcass

Meat processing profitability begins with squeezing profitability from every carcass through maximizing the value in the most efficient manner. Join us at noon MDT on April 23rd as Flower Hill Institute Regional Directors Chris Roper and Dave Carter explore this topic with David Zarling of the Niche Meat Processors Assistance Network (NMPAN) and Jordan Lambert of Colorado State University’s Ag Innovation Center.

Zarling will cover the process of identifying the optimal cutout from each carcass, including a new tool that allows processors to evaluate pricing and profitability. Lambert will focus on the other half of the animal, and will share the work that she is conducting to help smaller producers capture value from human edible offal, pet products, cosmetics and other uses for byproducts.

This one-hour online roundtable will include plenty of time for questions from attendees.