Communications and Events
WEBINAR: Tuesday December 17, 8:30am MST – Our Sales Strategy course will cover 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.).
November 18, 2019, 9am–5pm – In this all-day in-person learning experience, we will use 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.
“BRINGING MEAT TO MARKET” BUSINESS TRAINING SERIES WEBINAR: Thursday, November 7, 2019, 9am MST This webinar course will help ground your marketing efforts in foundational communications thinking and teach the importance of crafting a marketing plan. We will introduce...
“BRINGING MEAT TO MARKET” BUSINESS TRAINING SERIES—Wedneday, September 25, 2019, 2pm MST. Educators: Anjali Oberoi and Olivia Tincani. This workshop kicks off the “Bringing Meat to Market” series of business trainings focused on the fundamentals of supply chain, sales…
Friday, September 13, 2019, 9 am – 5 pm. This workshop will provide New Mexico producers with a better understanding of grass finishing beef cattle. It will review 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.