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Buying Local Meat
May 23 @ 6:00 pm - 8:00 pm| $15
Buying meat directly from local farmers is a way to support the local agriculture community, but it can be confusing, according to Donna Coffin, Extension Professor. At this program you will learn about the different words used to describe how animals are raised and how meat is sold from local farms — natural, grass-fed, organic, dry-aged, pasture raised, free range, humane and prime. Also, how much meat to expect when you buy a side or quarter, where you can purchase directly from farmers and how to care for the meat until it is used will be discussed.
Registration is required and the $15 course fee includes handout materials and food samples. To register visit extension.umaine.edu/.