• Niche meat producers -- who own and operate farms in NC and market local and niche meats,  
• Niche meat processors -- NCDA or USDA inspected processors, and  
• Food professionals- Chefs, retail shop owners or other food professionals who have demonstrated a commitment to local and transparent sourcing of meats raised and processed in NC, including carcass utilization techniques that directly benefit producers.

This year, we prioritized individuals who NC Choices considers to be:

EARLY INDUSTRY LEADERS – Individuals who were producing or processing or sourcing local, niche meats BEFORE it was cool; before the local food movement had any real traction in NC, before Michael Pollan’s book Omnivore’s Dilemna was released, before the word “locovore” had been invented. These are individuals who struck out on their own and took a risk based on a passion – individuals who may not see themselves as having always made the right or smart choice – but whose determination and risk-taking helped expand this industry.

Further, we prioritized individuals who have HELPED NC CHOICES LEARN –business leaders who have helped NC Choices learn what it means to “serve” this burgeoning industry.,,, individuals who have shared their successes and failures and created lessons learned and opportunities for others to follow.

Eliza Maclean – 2012 Producer of the Year – For Her Passion, Dedication & Early Leadership

Eliza has been a leader in humane and ecological pasture-based livestock production since 2003 and was one of the first producers in the state to begin selling pasture-raised meats at Farmers Market; soon thereafter branching out to sell fresh cuts to local restaurants and later to larger-scale food service and institutional accounts.

Eliza played an early role in developing heritage breeds and has worked tirelessly with processors across the state (and even outside of it) on humane handling practices, meat cutting needs for retail and restaurant customers, and value-added products – spearheading sales of a wide variety of specialty meats.

Eliza played an early role in developing heritage breeds and has worked tirelessly with processors across the state (and even outside of it) on humane handling practices, meat cutting needs for retail and restaurant customers, and value-added products – spearheading sales of a wide variety of specialty meats.

Eliza has represented the local, niche meat industry in many arenas, including nationally and internationally – helping to cultivate awareness among buyers and consumers about the role small-scale diversified livestock producers play as leaders in creating a vibrant regional food economy.

Richard & Ronnie Huettman of Acre Station Meat Farm – 2012 Commercial Meat Processor of the Year – For Their Integrity & Commitment to the Industry

Acre Station Meat Farm has been a leader in developing value-added products for small-scale livestock producers. Like many commercial processors who provide services for farmers in our state, this processor has been working in the slaughter industry for multiple generations. Their clientele 10 years ago likely included more deer hunters than meat handlers.

But they were no strangers to making high-quality value-added products. When NC Choices first met Richard and Ronnie and found out they made smoked, brined and cured products in our state for independent meat handlers, it was a dream come true. Since then, Richard and Ronnie have embraced this industry and transitioned their business to focus almost exclusively on custom slaughter, fabrication, and product development for local, pasture-based meat handlers and wholesale buyers. In the past five years, they have more than doubled their work force and now serve as many as 80 meat handlers. Richard and Ronnie set a high standard for customer service and humane animal handling. In addition, they have never hesitated to be involved in NC Choices, to attend meetings, share information, engage with the media to help tell the story to a broader audience, and in every way help us learn how to grow this industry.

Andrea Reusing of Lantern Restaurant – 2012 Food Business of the Year – For Her Leadership, Creativity and Inspiration

Andrea is no stranger to awards and national recognition -- for incredibly good food, creatively prepared, almost entirely with local, seasonal ingredients with a particular emphasis on local, pasture-raised meats. Eating at this restaurant could change your life and, at a minimum, will be the kind of meal you will never forget.

But what you may not know about Andrea is the depth of her EARLY involvement in North Carolina’s niche meat world – before the local food movement got off the ground and “nose to tail” dining became all the rage.

Andrea has helped shape the role that NC Choices has come to play in supporting the niche meat industry in our state. She jumped on board with us in the early days – visiting with farmers and commercial processors, helping us understand the challenges producers face in getting their products to market, connecting NC Choices’ with the culinary community, and helping us design and implement pilot programs to scale this industry.

Very importantly, Andrea has been a leader in showcasing the viability and importance of sourcing whole animals directly from producers – and creating menus that utilize and CHERISH every part.

THANKS for a great event!

The 2nd annual Carolina Meat Conference, featuring Dr. Temple Grandin, was a great success! We extend a huge thank you to all of the sponsors, volunteers, speakers, and attendees who made this year's gathering possible. Click here for a slideshow from the event, and stay tuned for more photos and updates. See you next year!

The following businesses have made the 2nd Annual Carolina Meat Conference possible. Please support them with your patronage!

For information on becoming a sponsor or exhibitor, contact meredith@ncchoices.com or download materials here.

PRIME SPONSORS

CHOICE SPONSORS

SELECT SPONSORS

SUPPORTERS

American Livestock Breeds Conservancy

NC Cattlemen's Beef Council

Farm Credit Assocations & NC Choices Support Women in the Meat Business

We grant a limited number of press passes to the event. Please contact meredith@ncchoices.com for details. Please note that preference is based on the type of publication, and that pre-event media is our priority. Thank you!

We'll also enjoy a nose to tail dinner prepared by the Blind Pig Supper Club of Asheville, NC.

BUY DINNER & KEYNOTE TICKETS
(without an accompanying Conference ticket)
NOTE: This link will take you to Conference registration. Simply select "Dinner & Keynote Only" from the dropdown menu and proceed from there.

Dr. Grandin is one of the world’s leaders in the design of livestock handling facilities, having worked extensively throughout the United States and Canada as well as consulted and designed systems in Europe, Mexico, Australia, and New Zealand.  In North America, almost half of all cattle processing facilities have adopted Grandin's designs.  Her curved chute systems are used worldwide and her writings on the flight zone and other principles of grazing animal behavior have helped many producers and packers to reduce stress during handling.

HBO's 2010 release of Temple Grandin was a feature length film that detailed Temple's childhood diagnosis with Autism in the early 1950s, a time when little was known about the disorder. The film brilliantly depicts Temple's journey- despite not having spoken until she was 4 years old and barely escaping being institutionalized, she went on to change how the world thinks about Autism and how the meat industry handles livestock. The movie was nominated for 15 and received seven Emmy awards, a Golden Globe, and a Peabody Award. See the HBO movie trailer.

Dr. Grandin's innovations in the meat processing and livestock industry have helped producers and packers minimize animal and handler stress, resulting in higher meat quality and worker safety and satisfaction throughout the supply chain.  She has appeared on television shows such as 20/20, 48 hours, CNN's Larry King Live and has been featured in People Magazine, the New York Times, Forbes, U.S. News and World Report, National Public Radio and Time magazine. Dr. Grandin was named one of Time Magazine’s 100 Most Influential people.

Dr. Grandin has authored over 400 articles in scientific journals and livestock periodicals, as well as seven books on animal handling, welfare, and facility design.  She currently is a professor of Animal Science at Colorado State University where she continues her research while teaching courses on animal behavior, livestock handling and facility design. Dr. Grandin founded and oversees Grandin Livestock Systems,  private consulting firm based on Colorado.  Her books Animals Make us Human and Animals in Translation enjoyed weeks on the New York Times best seller list. Her other books include; Livestock Handling and Transport, Thinking in Pictures, Improving Animal Welfare: A Practical Approach, and The Way I See It. Dr. Grandin has received numerous awards including the Meritorious Achievement Award from the Livestock Conservation Institute, named a Distinguished Alumni at Franklin Pierce College and received an honorary doctorate from McGill University, University of Illinois, and Duke University. She has also won prestigious industry awards including the Richard L. Knowlton Award from Meat Marketing and Technology Magazine and the Industry Advancement Award from the American Meat Institute and the Beef Top 40 industry leaders and the Lifetime Achievement Award from The National Cattlemen’s Beef Association. 

BUY DINNER & KEYNOTE TICKETS
(without an accompanying Conference ticket)
NOTE: This link will take you to Conference registration. Simply select "Dinner & Keynote Only" from the dropdown menu and proceed from there.

We also have a room block at the Holiday Inn Express in Clemmons, NC. Attendees of the Meat Conference can take advantage of this special rate until November 26th. Call 336.778.1500 to make your reservation. Be sure to mention the Carolina Meat Conference.

Small Scale Meat Processing

Beef and Pork Whole Animal Buying Guide (40page PDF) 

Dr. Dana J. Hanson - Associate Professor-Meat Extension Specialist, Food Science at NCSU

Farm Plate:  Better Food, Every Day

From Farm to Fork? An Emperical Investigation of the Challenges Faced by NC's Small Meatpackers- Tina Prevatte, Farmhand Foods

Nutritional Labeling of Meat and Poultry New Rules - NC Choices

Mint Market Interface

Outdoor Hog Production Enterprise Budget for NC

Pasture-Based Beef Production Enterprise Budgets for NC

Small Scale Poultry Processing- Anne Fanatico, ATTRA

USDA FSIS Small Plant Desk

Q: Can I sign up for single items without buying a General Registration ticket?

A: You DO NOT have to attend the conference in order to purchase the Monday Social, Dinner and Keynote event. You MAY NOT purchase entry into the Butchery Craft for your Home Kitchen or Chef Sessions without a General Registration ticket.

Q: Is registration refundable?

A:Registration is non-refundable. The only exception is if you register for a la carte items, are informed that they are full and choose not to attend the rest of the conference as a result.

Q: Can I transfer my registration to another person?

A: Yes, you may! If you've registered online, you can manage this on your own. Simply log in to your registration account and click "Make Changes". You'll see an option for substitutions. If you've registered by mail, you'll need to contact casey@ncchoices.com to make the name switch.

Q: What are the times and locations for the classes?

A: The complete class schedule with times and speakers is still being finalized. The general topics are ready to go and you can view them here. Check back to www.carolinameatconference.com soon. Only paid registrants will have access to specific class locations within the facility, and these will be noted in the program you receive at the event.

Q: Can I register by mail?

A: Yes! You'll still need to complete the online registration form, but when you get to the checkout page, select the option to pay by check. You'll be provided with information for mailing your payment. Keep in mind that your registration cannot be confirmed until we receive payment.

Q: I've registered, but I have not gotten an email confirmation. What do I do?

A: If you've registered online, you should have received a confirmation email as soon as your credit card was approved. Check your email's spam filter to make sure the confirmation didn't get lost in there. If you stll don't see it, contact casey@ncchoices.com. If you've registered by mail, you won't receive confirmation until we've received your check, so confirmation can take a little bit longer. If enough time has passed since you mailed your check that you're starting to get nervous, contact casey@ncchoices.com to check-in.

Q: What should I bring if I've signed up for a hands-on butchery workshop?

A: Bring comfortable shoes, an apron and/or extra shirt, and a small cooler. You do not need to bring your own knives or hardware.

Q: How can I contact Conference staff?

A: For registration or program questions, contact Casey McKissick at casey@ncchoices.com
    For sponsor, exhibitor, venue, or other logisitcal questions, contact Meredith McKissick at meredith@nccchoices.com

PLEASE NOTE that space is extremely limited in the home butchery workshop and the chef sessions. If you are particularly interested in these items, we urge you to register now, and pay via credit card to ensure immediate confirmation of your reservation.

Download a printable version of this by clicking here.