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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)

January 1 - June 30, 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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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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Certified Milk Inspector Summer School

July 16 - July 19, 2018
M-W 8:00 AM - 5:00 PM; Th 8:00 AM - 1:00 PM
Ithaca, NY

Provides detailed instruction of required dairy farm inspections and is a required course for Certified Milk Inspectors (CMI), those who inspect dairy farms. Offered once each summer. 
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Announcements

Malting Barley: Keys to Successful Production

Malting Barley: Keys to Successful Production in New York State is a comprehensive guide, developed by College of Agriculture and Life Sciences at Cornell University faculty and Cornell Cooperative Extension Specialists, providing 10 essential malting barley production recommendations for growers in New York State.

This publication was produced with support from the New York State Department of Agriculture and Markets, the Genesee Valley Regional Market Authority, the New York Farm Viability Institute, Cornell Cooperative Extension, and Cornell University School of Integrative Plant Science.

2018 NY Produce Auction Locations and Contact Info

Produce auctions in New York State have been formed so that produce growers have a way of marketing their product to quality minded buyers through open competitive bidding. A map of produce auction locations across the state is provided along with auction days, times, and contact information.

Unsure how to purchase at a produce auction? Our updated How To guide will give you some quick pointers on the auction terminology and how to make purchases at an auction.

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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