October 2015 — A panel discussion at this month’s Carolina Meat Conference brought together farmers and processors to discuss how collaboration is key to advancing one another’s businesses. The NCGT-sponsored panel featured Joe Cloud from T&E Meats, Cathy Cavender from Monrovia Farm, Abdul Chaudry from Chaudry Halal Meats, and Jennifer Curtis from Firsthand Foods.

“Collaboration” can be as simple as agreeing on a set weekly schedule for Firsthand Foods’ producers to deliver cattle to Chaudry’s processing plant, says Curtis. “By having a fixed schedule each week it helps the growers, Firsthand Foods, and the processor to plan, which makes it more efficient for everyone.”

In other cases, it can mean that the processor goes the extra mile to connect producers with information that can help build their businesses. Cathy Cavender of Monrovia Farm in Westmoreland County, Virginia processes her cattle with Joe Cloud at T&E Meats. She says, “I was looking for a relationship

[with my processor], not just a place to drop off my cattle.” “I talk with new customers about what their goals are, whereas other processors just say ‘here’s our price,'” confirms Cloud. He works with producers to guide them to new markets and helps them fully utilize all of the cuts of the animal. Cloud also works with chefs so he and his clients understand how the chefs want the product. “Education is part of our mission,” he says.

Collaboration can also mean extra care and communication to improve the quality of the final product. Firsthand Foods works with Acre Station Meat Farm to process their pork. According to Curtis, Acre Station’s Richard Huettman will go an extra step so that Firsthand Foods and the hog producer get valuable quality-improvement feedback. “Richard will take the average hog and measure the back fat, and pack the loin, and cut a pork chop sample and set aside. I get back a little bundle to evaluate the quality of the pork, and then I can pass that information back to the producer.” Better quality meat will then yield a better price for the producer. In the interdependent local meat supply chain, collaboration is a win-win-win for all involved.

For more information about North Carolina’s local niche meat industry, please visit ncchoices.com.

This article originally appeared in the October 2015 NC Growing Together Newsletter.