Training and Communications
Thursday, July 30th, 8.30 am MDT. For ranchers who are either already selling meat directly into the consumer market, those who are selling to a large plant, third party reseller or wholesaler, or those who are considering moving from strictly livestock sales into meat business operations, this class is universal to all of you.
A 2-Part Foundational Series on Business Structure and Accounting for Ranch Businesses. This workshop is part of the second season of “Bringing Meat to Market,” a series of business trainings focused on the fundamentals of the supply chain, sales, and marketing of grassfed meats for western producers.
In order to better guide you through the full set of courses within our “Bringing Meat to Market” series, we’ve designed three distinct tracks for ranchers seeking various types of training. The tracks consist of trainings from both the first (2019) and second (2020) seasons of “Bringing Meat to Market,” and all materials, presentations, and videos of webinars can be found linked below for registered members.
The Yield & Margin Calculator Instructional is an in-depth look at calculating yield post-processing, from live weight through cut-out decisions, and how best to keep track of harvest numbers in order to create your own ranch benchmarks and standards over time.
Our Sales Strategy course covers both the quantitative and qualitative elements of choosing and maintaining a mixed sales channel strategy for your business with revenue coming from various types of customers (retail/wholesale, food service, direct consumer, etc.).
In this all-day in-person learning experience, we used a butchery demo to guide producers through meaningful knowledge about variations in carcass breakdown, cutout, and options for cut choices that both maximize full carcass utilization while highlighting the benefits of grassfed practices.
This webinar helps ground your marketing efforts in foundational communications thinking and teaches the importance of crafting a marketing plan. We introduce techniques that are relevant to all business types at every stage of development. Our approach is grounded in thoughtful strategic planning so that money spent on promotion is always reflective of your overall core values and business identity.
This workshop kick off the “Bringing Meat to Market” series of business trainings focused on the fundamentals of the supply chain, sales, and marketing of grassfed meats for western producers. Starting with one of the most important data points for your business, our first webinar will teach new and seasoned producers how to estimate costs of production per unit for their operation, setting the stage to translate those numbers into meaningful reasoning for sales pricing and marketing decisions.
This workshop provided New Mexico producers with a better understanding of grass finishing beef cattle. It reviewed all the factors that impact high-quality grass-finished beef while taking a closer look at how to build a quality program in the New Mexico environment.
Ranney Ranch and Audubon partner to protect birds by restoring grasslands. Land health has been my foremost interest from a childhood on a horse to work in environmental planning to assuming the management of our family ranch in New Mexico in 2002. I was initially...
This spring, as I’ve been recognizing that grass is not everything for our cattle, I’ve been realizing that the term “grassfed” itself does not completely define our work or goals.
I’ve been known as a vegetarian because of a restaurant I started in San Francisco about 40 years ago: Greens. It is still going strong today, but I’ve never really related well to the vegetarian label.