The Meating: A Regional Meat Marketing and Processing Summit

Now Virtual! The Meating: A Regional Meat Marketing and Processing Summit

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The Ohio State University CFAES Center for Cooperatives and Fairfield County Farm Bureau invite you to “The Meating: A Regional Meat Marketing and Processing Summit,” a gathering of livestock producers, processors and policy stakeholders to learn about and discuss local and regional meat marketing and processing opportunities and challenges.

September 16, 2021, 9:00 a.m. - 12:00 p.m. EST

ONLINE

No cost, but registration is required.

*Registered attendees will receive Zoom connection details via email prior to the event.

Register at go.osu.edu/themeatingsummitregistration2021

Program Agenda

9:00 am Welcome and Introduction

9:05 am Breakout Session I

Livestock and Meat Outlook

Dr. Andrew Griffith, University of Tennessee

A look at livestock production, expected inventory changes, meat production, and consumer demand and how they will influence livestock and meat prices in the coming year.

Legislation That Would Change Meat Processing

Elizabeth Rumley J.D., LL.M., National Agricultural Law Center

A general outline of authority for slaughter and processing of meat and poultry, a discussion of the effective differences between state and federal processing oversight, including custom exempt slaughter, and an overview of proposed federal and state bills that might affect processing requirements in the United States.

9:50 am Resources for Meat Producers and Processors

10:20 am Break

10:30am Breakout Session II

Ohio Farm Bureau: Ohio Meat Policy Updates

Brandon Kern, Ohio Farm Bureau Federation

A discussion of meat processing policy issues, the Meat Processing Investment grant program, and recent legislation and initiatives supporting small and mid-size processors.

Planning to Advance Mobile Meat Slaughter and Processing in Ohio and Central Appalachia Panel

Angela Blatt, Ohio Food Policy Network; Paul Dorrance, Pastured Providence; and Rachel Tayse, Franklin County Food Council Steering Committee

Demand for local meat continues to grow, but bottlenecks in the local meat value chain, especially the limited processing capacity, continue to inhibit the market opportunities for livestock farmers in Ohio and Central Appalachia. Speakers share current information about “Planning to Advance Mobile Meat Slaughter and Processing in Ohio and Central Appalachia”, an 18-month project that tests the need for an additional local meat value chain intervention that serves red meat livestock farmers, processors, and consumers.

11:15 am Plenary Speaker

The State of Meat Processing

Dr. Lyda Garcia, The Ohio State University

A look at the meat processing industry, the impact of COVID-19 on the supply chain, considerations for new and growing processors, and an outlook into the next year of meat processing and marketing in Ohio.

We strive to host events that are inclusive and accessible to everyone. If accommodations will help you fully participate in this event, please reach out to Charissa Gardner at gardner.1148@osu.edu.

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ABOUT CFAES

OSU EXTENSION

OARDC

OHIO STATE ATI