The Lowdown

Guests: Steph Harmon, USDA Food Labeling Specialist at Label Compliance Solutions & Cindy McCafferty of McCafferty Ranch Beef

Product labels aren’t just a USDA requirement—they’re an opportunity to showcase your practices, brand, and values. But understanding the complex rules and regulations can be both daunting and time-consuming. That’s where Steph Harmon, a USDA-compliant label specialist, and Cindy McCafferty, a Montana cattle rancher, come in. With over eight years of experience working together on product labels, Steph and Cindy will break down how to navigate claims like grassfed, all-natural, regenerative, and pasture-raised, as well as how to highlight practices unique to your operation—like Cindy’s sprout-finished beef. They’ll also dive into label design and how to ensure your packaging aligns with your marketing. Tune in to this Lowdown for answers to your USDA labeling questions.

Guests: Anne Sherman, Of the Land LLC & Ben Grimes, Dawnbreaker Farms

Raising pastured poultry for profit is a constant balancing act between managing costs, staying true to your values, finding the right markets, and ensuring profitability. Join us for an in-depth conversation with two experienced pastured poultry farmers, each operating in different regions of the country and using distinct models to manage their flocks, markets, and margins. From reducing feed costs and starting CSAs, to selling to restaurants and diversifying their poultry products, our speakers will share practical strategies and lessons learned. Whether you're new to pastured poultry or looking to refine your approach, this Lowdown session will offer valuable insights into balancing the equation for a more sustainable business. 

Guests: Thomas Coss, Butcher & Alex Hagiepetros, Livestock Manager at Carnation Farms

Want to know how your management decisions show up in the meat? Join us for a butcher’s-eye view on what really affects meat quality. Butcher Thomas Coss and livestock manager Alex Hagieptros both work at Carnation Farms, where their roles connect the dots between pasture and processing. Together, they’ll break down what butchers look for in a carcass, how feeding, finishing, stress, and handling show up in the final product, and what you can do to improve flavor, texture, and overall marketability.Farmers, this one’s for you—bring your questions and hear from a butcher–farmer team on how management practices show up in the meat.