Training and Communications

Training

Market Options and Best Practices 2: Selling Wholesale in COVID Times

Market Options and Best Practices 2: Selling Wholesale in COVID Times

DECEMBER 8, 2020 at 9am MST—A complement to our Direct to Consumer Marketing Options course, this course looks at the wholesale sales opportunities available and will offer an honest discussion of how ranchers AND wholesale buyers have had to pivot in COVID times to keep wholesale sales channels healthy, functional elements of their operations.

Supply Chain Primer: Processing, Yield, Carcass Balance

Supply Chain Primer: Processing, Yield, Carcass Balance

Part of the Southwest Grassfed Livestock Alliance’s ongoing “Bringing Meat to Market” programming, this workshop will provide an introduction to the basics and exploration of the middle supply chain elements of a grassfed meat business: everything that happens from the moment of harvest until it leaves your hands as a sellable product.

Maximizing Profits Webinar: Cost of Production with the Grassfed Beef Calculator

Maximizing Profits Webinar: Cost of Production with the Grassfed Beef Calculator

In our continuing education around good record-keeping and setting your own individual program benchmarks through careful (uncomplicated) financial analysis, SWGLA is proud to partner with educator Rod Ofte to bring the Wallace Center Pasture Project’s Grassfed Beef Calculator to our Bringing Meat to Market series.

Market Options and Best Practices 1: Direct to Consumer Webinar

Market Options and Best Practices 1: Direct to Consumer Webinar

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.

Webinar: People, Land, and Activities

Webinar: People, Land, and Activities

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.

“Bringing Meat to Market” Curriculum and Tracks

“Bringing Meat to Market” Curriculum and Tracks

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.

Webinar: Yield & Margin Calculator Instructional

Webinar: Yield & Margin Calculator Instructional

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.

Sales Strategy: Margins, Pricing, & Channels

Sales Strategy: Margins, Pricing, & Channels

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.).

Beef Butchery Learning Session

Beef Butchery Learning Session

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.

SWGLA Blog

Audubon Conservation Ranching Program with Nancy Ranney

Audubon Conservation Ranching Program with Nancy Ranney

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...

Letter From the Board: April 2019

Letter From the Board: April 2019

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.

What Brought Me to SWGLA

What Brought Me to SWGLA

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.

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