Meat to Market
Meat to Market is a partnership between the Intertribal Agriculture Council and the Southwest Grassfed Livestock Alliance. Meat to Market is an extensive online business training for livestock producers all across Indian Country, encouraging them to embrace the possibility of direct marketing their meat and providing skills to do so.
Meat to Market will offer over 30 distinct courses as both individual trainings and modules of learning. Courses launched at the 2022 IAC Annual Conference and will continue as a webinar series through early 2024. Webinars are recorded live and uploaded to the IAC Mighty Networks e-learning platform as a free resource.
Wholesale Sales & Marketing Best Practices: Working with Retailers, Institutions, & Distributors
February 6 | 9 AM (MT)
Our Meat to Market program encourages a combined direct-to-consumer and wholesale approach to meat sales, alongside community-focused food security efforts. While wholesale may seem challenging due to lower margins, join us for this course on selling to distributors, institutions, schools and food hubs to make these three channels work in tandem.
The Wholesale Sales & Marketing Best Practices courses, in addition to our Direct to Consumer Marketing class, offer insights through buyer-producer round table discussions. Whether in consumer markets, considering restaurant/retailer/distributor partnerships, or transitioning from livestock to meat business, this class is for you. Learn about topics such as whole/half animal sales, delivery logistics, the frozen dilemma, outreach strategies, and effective communication.
Elliott Smith, Kitchen Sync Strategies
Ben Jacobs, Tocabe
Brynlee Rolland, Rolland Ranch Beef
Jayme Murray, CRST Buffalo Authority Corporation
AJ Kanip & Lance Taylor, UTE Bison, Ute Tribal Enterprise
Wholesale Sales & Marketing Best Practices: Working with Chefs & Food Service
February 20 | 12 PM (MT)
For producers who are already selling meat directly into the consumer market, those who are thinking about drumming up business with restaurants, retailers, and distributors, or those who are considering moving from strictly livestock sales into meat business operations, this class is universal to all of you. Through a dynamic discussion with a panel of wholesale buyers (all purchasing from small and very small producers with a values-driven approach) and Native producers, we will review the how-tos and pros and cons of developing these relationships. Various sales and marketing issues will be discussed, including the prospect of whole and half animal sales to wholesalers, delivery/logistics, the frozen question, initial outreach best practices, and communication tactics.
This is the second wholesale course with a focus exclusively on chefs and butcher shop buyers.
Brent Young, The Meat Hook
Lee Meisel, Leeway Butcher
Chef Kimberly Tilsen-Brave Heart, Chef Brave Heart
Ray Naranjo, Manko
Mariah Gladstone, IndigiKitchen
Mills Stovall, Waimea Butcher Shop
Direct to Consumer Sales & Marketing Best Practices
March 25 | 9:30 AM (MT)
Social Media, E-commerce Sales, Newsletter & Email Marketing: Integrating Online & Offline Marketing & Sales Tactics
April 22 | 9:30 AM (MT)
The project’s design is grounded in a thorough needs assessment conducted in 2020-2021 in which we surveyed producers across the country to better understand challenges, missing capacity and skills, in order to discover positive pathways for deeper learning.
The curriculum will be centered around a series of webinars and accompanying tools & templates taught by a diverse set of educators, guest speakers, and producers from across all nations.
Our goal is to invite both existing and emerging producers to lean into the beauty and potential of their entrepreneurial endeavors despite what scale they produce at. Our style will emphasize storytelling, case studies, and anecdotal information from producers themselves alongside materials and methodologies from trusted experts across multiple sectors of livestock business operations.