Meat Marketing Series: Selling the Whole Animal and Managing Variability

Meat Marketing Series: Selling the Whole Animal and Managing Variability

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Demand for local meat is well documented and has been growing exponentially for several years. While consumers seem willing, actually building effective, profitable, and successful meat marketing programs from farm gate to dinner plate is much easier said than done. Many niche meat marketing companies have not been able to meet this challenge.

In order to find a solution, our guide:

  • Investigates why building small meat programs is so difficult
  • Outlines a general solution for the problems


This guide is authored by:

  • Nick McCann, Good Food Fund Value Chain Specialist, MSU Center for Regional Food Systems
  • Noel Bielaczyc, Value Chain Specialist, MSU Center for Regional Food Systems


Meat Marketing Series: Selling the Whole Animal and Managing Variability

Author(s): Nick McCann, Noel Bielaczyc
Date: June 9, 2016

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