Greetings New and Returning Livestock Farmers!
As the year comes towards the end, it is an opportunity to look back as well as forward. I am thankful to have had many successes this year as well as those hard learning moments. Those learning moments always come with a cost and it is with this in mind that we reach out. If we share what we have learned, it is our hope that we will lower your cost of learning. Our goal is to be a partner in your success and growth. Our winter/spring meetings give us an opportunity to reach out with information we have learned through the years as well as provide relevant industry information and the opportunity to gather with other farmers and learn from their years of experience.
We have already planned three opportunities for you to visit our facilities and become acquainted with the many services that This Old Farm provides. While these farmer appreciation meetings are done at no cost we also offer consulting on similar topics. If you can’t make it, call us for a one on one consult.
Meeting 1: Niche Meats and Pork Quality as seen at This Old Farm
Travis Hood, a 9 year long customer and pastured pork producer moved back to Indiana and joined our team in July. He will share his experience from many years of breeding and studying heritage breeds. He will go through what to expect on farm, how This Old Farm can be part of you good food team, and finish by talking marketing. If you raise pork, this meeting is for you!
When: Friday, January 18, 10am EST
Meeting 2: Marketing by the pros: Other Farmers
A panel of producers will share what has worked and what hasn’t worked. While we will learn from seasoned farm marketer panelists, we hope to hear from our audience of farmers as well. Invest an hour in starting a 2019 marketing plan for your farm during this interactive workshop.
When: Thursday, February 21, 5 pm EST
Meeting 3: Quality, Yields and Grades with Tour
Adam Oswalt, our Value-Added Butcher, will lead a tour through This Old Farm facilities to learn about quality, yields and meat grades with a focus on beef. Do you know what your livestock looks like with the hide off? Do you know how the cuts you select impact your boxed weight yield, or how your dressing percentage affects your final cuts? Experienced staff members will be present to answer all your beef processing questions.
When: Saturday, March 30th, 10am EST
Please RSVP to firstname.lastname@example.org or call us at 765-324-2161.
Be sure to mark your calendars and plan to join us at the above no cost meetings, space is limited.
All meetings take place at This Old Farm’s office and event center:
9572 W. County Road 650 S., Colfax, IN 46035