Profiles in Small-Scale Processing: Blue Ridge Meats

Small Meat Processors July 06, 2015 Print Friendly and PDF

Niche Meat Processor Assistance Network webinar               

Date: May 28, 2015 

Duration:  one hour

Overview: What makes a small-scale processing plant successful? We get asked that question on a regular basis, by NMPAN members and many others. People want to hear from operators who are making it work, using creative and innovative approaches to tackle the difficult challenge of profitability for a small-scale plant.   

On this webinar, we got a "behind the scenes" peek at Blue Ridge Meats, a small, USDA-inspected slaughter and processing facility in Front Royal, VA. Lois Aylestock, VP, described how they manage day to day operations, getting and keeping customers, bookkeeping, employee management, and more.  She told us about systems they've developed, what has worked (and what hasn't), and — this is a big one — what she wishes she knew before they got started.

Speaker: Lois Aylestock, Blue Ridge Meats.

Click here to View the Webinar Recording (Adobe format)

Click here to View the Webinar Recording (YouTube link)

Click here to View the Webinar Presentation Slides

 

All NMPAN webinars are free of charge and open to the public.

To learn about upcoming webinars, join NMPAN from our home page: www.nichemeatprocessing.org

 

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.