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Western Meat School Online

Western Meat School Online is an innovative and unique learning experience that will teach you how to successfully market and sell your meat products.

Over the course of fourteen modules, you will learn proven techniques :

  • differentiate your meat
  • manage risk
  • improve profitability

Whether you’re a beginning or experienced farmer or rancher, a butcher, a meat processor, a meat distributor, livestock staff or more, you can benefit from this class!

Learn the business side of producing and selling from the experts

You’ll learn all the essentials for direct marketing niche meat from experts in production, marketing, processing and pricing and how to sell in multiple market channels. 

In addition to all of the course materials (presentations, recordings, handouts), you'll also be able to chat and pose questions to your instructors and classmates and you'll have rare access to three experts in the field for up to six months after signing up.

Online Meat Course Overview

The fourteen online modules will cover:

  • Modules #1-2: Marketing

  • Modules #3-4: Production

  • Modules #5-6: Handling & Harvesting

  • Modules #7-8: Processing

  • Modules #9-10: Processing & Packaging

  • Modules #11-13: Marketing & Pricing

  • Module #14: Optional Hog Module

You can read more about the curriculum, speaker list, testimonials, and FAQs at Western Meat School.

calendar
On demand. Access any time.
clock
28-30 hours of student time
location
Online
price (2)
$150
Additional Information: View online curriculum

Instructors

Rebecca Thistlethwaite

Rebecca is an Extension Specialist and Director of the Niche Meat Processor Assistance Network, housed at Oregon State University. She has a master's degree in International  Agricultural Development from the University of California-Davis and  was formerly co-owner of TLC Ranch, a mid-scale organic pastured poultry  and livestock enterprise in California. She is author of two books on  farming- Farms With a Future: Creating and Growing a Sustainable Farm Business (2012) and The New Livestock Farmer: The Business of Raising and Selling Ethical Meat (2015).

Nathan Parker

Nathan Parker is an instructor and PhD. candidate in the Dept. of  Animal and Rangeland Sciences at Oregon State University. Additionally, Nathan manages the Clark Meat Science Center, the Department’s USDA-inspected meat science laboratory. The Meat Center serves to facilitate the teaching of meat science principles to students and workshop attendees, engage in meats-related research projects, and meat product development

Dr. Manny Encinias

Dr. Manny Encinias is an animal science professor at Mesalands Community College and formerly a NMSU Extension Beef Specialist for 15 years. He is a 4th generation cattle rancher and also has a cattle management consulting business. He raises and direct market grass-fed cattle under the brand Trilogy Beef. Se  habla español.

Past Students' Work

Take a look at some recent projects our students have created.