Many Minnesota retailers and meat processors are missing out on potential markets and they don’t even know it. That could mean sales are walking right out the door.
Learning more about changing consumer tastes and growing market segments can reverse that trend and instead, offer new opportunities.
There is also information on alternative meat cutting techniques for producing new cuts that are desired by weight-conscious consumers.
The sessions are being offered as separate half-day workshops on April 29 and 30. Cost is $100 for the alternative cuts portion of the workshop and $50 for the Latino workshop. All sessions will be held at the AURI meat lab in Marshall, located on the Southwest Minnesota State campus.
For more information, contact Carissa Nath at (507) 537-7440.