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Livestock Processing & Marketing

Livestock Processing & MarketingIn 2015, the New York livestock industry comprised of 110,000 beef cattle, 17,000 meat goats, 76,000 hogs and 80,000 sheep and lambs. Market value of livestock, poultry, and their products sold ranks New York 22nd in the nation.

The industry is experiencing growth and added interest in the production and availability of locally sourced meats and meat products. The prospect of new processing capacity in many parts of New York as well as the development of enhanced educational programs in meat processing at SUNY Cobleskill presents an opportunity for enhanced capacity to support this growth.

The Harvest NY Livestock Processing & Marketing Specialist helps the livestock and meats processing industries assess production and marketing challenges and provides educational resources necessary to guide management practices, enhancing economic development.




Most Recent Livestock Processing & Marketing Content

Pork Breakdown: Understanding Pork Cuts When Buying Local Pork

Last Modified: May 10, 2018
Pork Breakdown: Understanding Pork Cuts When Buying Local Pork

The Pork Breakdown rack card contains information pertaining to pork processing, retail pork cuts, and pork resources. The publication was created by CCE Harvest NY and the New York Pork Producers.


Beef Breakdown Brochure: Understanding Beef Cuts When Buying Local Beef

Last Modified: September 1, 2017
Beef Breakdown Brochure: Understanding Beef Cuts When Buying Local Beef

Created by the New York Beef Council and MacKenzie Waro of Harvest NY, the Beef Breakdown brochure contains information pertaining to beef processing, retail beef cuts, and beef resources.

Pork Cutting Workshop Provides Understanding of Cuts, Marketing, and Food Safety

MacKenzie Waro, Livestock Processing & Marketing Specialist

Last Modified: September 25, 2016
Pork Cutting Workshop Provides Understanding of Cuts, Marketing, and Food Safety

Helping producers figure out that piece of the puzzle is a series of meat processing and marketing classes co-organized by SUNY Cobleskill and Cornell Cooperative Extension's (CCE) Harvest New York economic development and sustainability program. The most recent of these classes held August 24 focused on pork and looked to provide greater understanding of pork cuts, pork marketing, food safety and sausage making. 


More Livestock Processing & Marketing Content



calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Dairy Science and Sanitation Workshop (VT)

September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments. 
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The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop

October 23 - October 24, 2018

Ithaca, NY

This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training. The course begins with an online lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities.
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Announcements

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 16 commonly grown specialty crops in NYS: broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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