31st MIDWEST PROCESSED/CURED MEAT WORKSHOP
34th Midwest Processed/Cured Meat Workshop
February 5, 2011
111 Weber Hall, Northeast corner of KSU Campus, Manhattan, KS
(on Claflin Rd just west of N. Manhattan Ave. intersection)
Program: Learn innovative strategies to enhance your business! Bob Danler will present strategies and techniques you can use to price your products, starting with your projected finished product sales price and working backwards to determine your raw material costs. Ever wondered if you could take a shortcut with jerky marination using short time tumbling instead of overnight soaking? Garrett Skaar will show you what differences you might encounter in jerky quality. This is also a great opportunity to see, hear and ask questions as state award winning meat processors demonstrate the manufacture of their products. Vince Stroot will share his experiences and techniques in making award winning summer sausage and pepperoni. Nick Bowman and Matt Carselowey will demonstrate production of their award winning bratwurst. The “Local” food movement is increasing and Alan Waggoner will share his strategies for increasing sales through marketing local meats. Consumers are looking for more flavor options so Brandon Goehring will demonstrate how you can add flavored bacon to your bacon product line. Get a competitive advantage as Dr. John Unruh demonstrates the new innovative beef round cuts. Going green is a popular business strategy. Dr. Terry Houser will show you how you could “go green” through goat composting. Learn how meat quality is affected by using traditional fluorescent display lighting compared to LED lighting from Kyle Steele. Mobile slaughter is an opportunity under USDA. Patty Clark and Mari Tucker will discuss how you can take advantage of mobile slaughter in Kansas. Come to the workshop and learn product strategies that could result in greater sales and business opportunities.
Lodging: A block of rooms is available for Wednesday through Saturday nights, February 2-5 at the Clarion Hotel (formerly the Holiday Inn Holidome), phone 785-539-5311 at a double room rate of $79.99 per night plus taxes. Ask for the “Kansas Meat Processors Association” block. The block is held until January 22. Other hotels in the area are:
Fairfield Inn by Marriott 785-539-2400
Comfort Inn 785-770-8000
Super 8 785-537-8468
Motel 6 785-537-1022
Holiday Inn (formerly Ramada) 785-539-7531
Hampton Inn 785-539-5000
Parking: Park in the lot east or north of Weber Hall which is immediately across the street from the 9-story limestone dorms at N. Manhattan Ave and Claflin Rd on the Northeast corner of campus.
Questions: Please contact Liz Boyle, KSU Extension Specialist, Meats, 785-532-1247, Email lboyle@ksu.edu.
Co-Hosts: Kansas State University Research & Extension
Animal Sciences & Industry Department, Meat Science Group
Kansas Meat Processors Association
All educational programs and materials are made available without discrimination on the basis of race, color, religion, national origin, sex, age or disability.
34th Midwest Processed/Cured Meat Workshop
February 5, 2011
Kansas State University
111 Weber Hall
Manhattan, KS
“Innovative Strategies for Your Business”
Over the past several years, many of our state and national competition winners have graciously consented to share some of their techniques and ideas on making award winning meat products for customer satisfaction. We are grateful for their willingness to share. We ask that if you are within 60 miles or directly compete with them, you not use this information for the same product.
|Time |Program | |Section |
|8:30 a.m. |Registration, Coffee & donuts | | |
|9:00 a.m. |Welcome and Introductions |Liz Boyle, KSU Extension Specialist, Meats | |
|9:10 a.m. |New Innovative Beef Round Cuts |John Unruh, KSU |A-1 |
|10:10 a.m. |Refreshment Break | | |
|10:30 a.m. |Making Award Winning Summer Sausage and Pepperoni |Vince Stroot, Stroot Lockers, Goddard |B-1 |
|11:00 a.m. |Think Summer and Make Award Winning Brats |Nick Bowman and Matt Carselowey, Walnut Valley |C-1 |
| | |Packing, El Dorado | |
|11:30 a.m. |Strategies for Marketing “Local” Meats |Alan Waggoner, Yoder Meats, Yoder |D-1 |
|Noon |Lunch, Weber 111 | | |
|1:00 p.m. |Expand Your Product Line with Flavored Bacon |Brandon Goehring, KSU |E-1 |
|2:00 p.m. |Minimize Costs Through Goat Composting |Terry Houser, KSU |F-1 |
|2:30 p.m. |Refreshment Break | | |
|2:45 p.m. |Pricing Your Products-Estimating Costs from the Finished |Bob Danler, Danler Consulting, Wamego |G-1 |
| |Product to Your Raw Materials | | |
|3:30 p.m. |Which is Better: Tumbling or Marinating Jerky? |Garrett Skaar, KSU |H-1 |
|4:00 p.m. |Mobile Slaughter: Is it an Option for Your Business? |Patty Clark, Rural Development, USDA, and Mari |I-1 |
| | |Tucker, Rural Development, KS Department of | |
| | |Commerce, Topeka | |
|4:30 p.m. |How Fluorescent and LED Display Lighting Impacts Meat |Kyle Steele and Melvin Hunt, KSU |J-1 |
| |Quality | | |
|5:00 p.m. |Adjournment | | |
December 13, 2010
Dear Kansas Meat Processor:
An exciting and informative Meat Processing Workshop has been planned for Saturday, February 5 at Kansas State University in conjunction with the Kansas Meat Processors Association. A copy of the program is enclosed, as well as information on lodging, and parking on campus.
This is a great opportunity to see, hear and ask questions as state award winning meat processors demonstrate the manufacture of their products. Vince Stroot will share his experiences and techniques in making award winning summer sausage and pepperoni. Nick Bowman and Matt Carselowey will demonstrate production of their award winning bratwurst. Bob Danler will present strategies and techniques you can use to price your products. Garrett Skaar will show discuss jerky quality using short time tumbling or overnight soaking. Alan Waggoner will share his strategies for increasing sales through marketing “local” meats. Brandon Goehring will demonstrate how you can add flavored bacon to your bacon product line. Get a competitive advantage as Dr. John Unruh demonstrates the new innovative beef round cuts. Dr. Terry Houser will show you how you could “go green” through goat composting. Learn how meat quality is affected fluorescent compared to LED lighting from Kyle Steele. Patty Clark and Mari Tucker will discuss how you can take advantage of mobile slaughter in Kansas. Come to the workshop and learn product strategies that could result in greater sales and business opportunities.
We invite you back to the longest running series of seminars/workshops of this type for meat processors anywhere in the world. We’re sure you will learn something new for your business, and look forward to seeing you at the workshop
Sincerely,
Liz Boyle
Professor and Extension Specialist, Meats
Please pass this on to others in your firm who might be interested in attending!
-------------(-----------------(-----------------(-----------------(-------------------(----------------(-----------
Midwest Processed Meat Workshop
Kansas State University
February 5, 2011
Name(s): ____________________________________________________________________________________________
Plant or Company Name: ___________________________________________ Phone: ______________________________
Address: ________________________________________________________ E-mail: ______________________________
Registration fee: $95.00 per plant (includes lunch for 2 people) $____________
Late Registration fee after 1/21/11: $105.00 per plant $____________
Additional lunches beyond 2 @ $8.50 ea Number=_______ $____________
Make checks to: Kansas Meat Processors Association Total= $____________
Send to: Liz Boyle, ASI, 249 Weber Hall, KSU, Manhattan, KS 66506
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