The Lowdown

Guests: Chef Becky Clark of Pork 'n Pickles

Nose-to-tail cooking can expand menus, reduce waste, drive a more ethical meat system, and make sense for your bottom line. But it also comes with real challenges, from pricing and menu development to getting diners to try new cuts. In this Lowdown, Chef Becky Clark will share her experience bringing whole animal utilization into a professional kitchen. We’ll discuss how it can make economic sense for restaurants, the value of strong relationships with farmers, and why butchery doesn’t have to be intimidating. Join us for this first-ever Lowdown designed for chefs—and anyone looking to explore whole animal cooking.

Guests: Cecka Parks of Minneapolis Meat Collective and Lou Farhat of Sweet Lou's Meats

Want to learn butchery but not sure where to start? You’re not alone—and new butchers are needed now more than ever. In this Lowdown, Cecka Parks of Minneapolis Meat Collective and Lou Farhat of Sweet Lou’s Meats share their experiences with both traditional and nontraditional routes into the trade. They’ll share how they got started, how the field has evolved, and creative ways to find your place in butchery. This session is for anyone curious about becoming a butcher or sharpening their skills, with real stories and advice from two experienced butchers.

Guests: Andy Lane, Co-Owner of Hand Hewn Farm

Knowing how to butcher is one thing; teaching it is another. Andy Lane of Hand Hewn Farm brings years of experience in both. In this Lowdown, he’ll share how he plans and leads butchery classes and workshops, as well as tips for promoting them, making learning hands-on and memorable, managing different learning styles, and troubleshooting in real time. This session is for butchers, chefs, and farmers who currently teach or want to teach butchery, with practical tips for turning your butchery skills into a hands-on learning experience.

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.

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: 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.