September 23

Getting Started: Infrastructure, Age of Animal/Growth Characteristics, Proximity to Processing Facility, Determining Current Demands/Local Marketing

Certification Programs

Heritage Breeds vs. Traditional Breeds

September 30

Business Planning Introduction

Profits Required to Match Efforts

Cost Considerations

Supplemental Finishing vs. Grass Fed Finishing

October 7

Selling Live Animals vs. Retail Cuts vs. Value Added

Inspected vs Non-Inspected Facilities

Meat Handler License

Processing Options and Hurdles

Options for Selling Meat/Labeling

October 14

Direct Marketing Best Practices

Online/Friends/Family

Farmers Market Best Practices

Branding