The Meat Success Podcast
Lessons in Meat Marketing for Farms and Butchers
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Are you a farmer or butcher ready to master direct-to-consumer marketing and “Meat Success”?
Then you're in the right place! From the team responsible for the ChopLocal meat marketplace, each episode of this podcast features interviews with farmers and butchers who have built successful direct-to-consumer meat businesses.
And they’re going to share their secrets for success with you!
From actionable tips to inspiring stories, this podcast has the ingredients you need to succeed in the meat business!
After the show, be sure to subscribe, leave a review, follow us on social and check out the rest of our educational resources at ChopLocalUniversity.com.
Episode 10
On the Meat Success podcast, Katie Olthoff talks with Rebecca Dalton of Dalton Farms about her transition from nursing to managing a direct-to-consumer beef business. Rebecca shares how she married into farming, shifted their cattle operation to direct sales, and built a loyal customer base through social media. She discusses launching the Meat Barn, balancing farm and family life, and strategies for engaging customers online.
Episode 9
In this episode of Meat Success, Katie Olthoff, Co-Founder of ChopLocal, talks with Sam Santry from Sweet Water Farm and Ranch Co. in central California.
The conversation covers the logistics of selling high-quality pork to various restaurants, including fine dining establishments, the importance of building strong relationships with chefs, and overcoming challenges in the supply chain. Sam explains the long-term strategy of offering free samples, emphasizing building trust with chefs and restaurant owners, and adjusting to customer needs. They also discuss difficulties of working with grocery stores, the incremental success in marketing directly to consumers, and using regenerative farming practices to improve soil health. Sam shares the farm's journey from simply having land to creating a sustainable business model, the challenges and rewards of their approach, and insights into effective marketing and establishing partnerships.
Episode 8
In this episode of Meat Success, Katie interviews Marc from Cedar Road Meats in Wisconsin.
Marc details the history and evolution of the family-owned business, which began in 2004 and recently celebrated its 20th anniversary. Initially focused on survival and providing local farmers with quality meat processing services, Cedar Road Meats transitioned to a federally inspected facility, expanding its offerings to include a storefront and sales in supermarkets. The conversation delves into the challenges and strategies of running a small meat processing business, such as dealing with seasonal dips, the importance of skilled labor, the shift away from deer processing, and exploring value-added products.Â
Episode 7
In this episode of 'Meat Success' from ChopLocal University, Katie Olthoff interviews Ryan Studnicka of Studnicka Cattle Co. in Muscoda, Wisconsin. Ryan shares his journey from growing up on a multi-generation dairy farm to transitioning into the grass-finished cattle business.
He discusses the intricacies and benefits of rotational grazing, emphasizing soil health, pasture management, and maintaining high-quality beef. Ryan also delves into his marketing strategies, the importance of customer service, and the role consistency plays in his business's growth. The conversation includes the personal aspects of his busy life, balancing farm operations with family commitments, and coaching basketball.
Episode 6
In this episode, Katie interviews Sydney Hadacek, a key member of the Choplocal team. Sydney shares her agricultural background and her journey from growing up on an Angus cattle farm in Eastern Iowa to her role at Choplocal, where she supports vendors—farmers and butcher shops—in setting up and managing their online stores.
She discusses her experience, particularly in email marketing, inventory management, and vendor relations, offering valuable insights for vendors considering selling their products online.
Episode 5
In this podcast episode, Katie Olthoff from Choplocal sits down with Chris and Tawney Wolters, first-generation farmers who started Fluffy Butt Farms in Michigan. The Wolters transitioned from careers in the airline industry to farming during the COVID-19 pandemic, beginning with chickens and eventually expanding to goats, pigs, and cows.
They share insights on their farm's operations, including challenges with raising certain animals, the growth of their business through farmers markets, email marketing, and their goat grazing service.
They also discuss their approach to raising niche breeds and maintaining high-quality meat products, emphasizing the importance of ongoing learning and building customer relationships through direct sales and social media engagement.
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Episode 4
In this episode, Katie Olthoff interviews Kyle Fannin from Lazy Creek Meats, discussing the history and evolution of their family-run cattle business. They explore the importance of genetics in cattle production, the impact of COVID-19 on consumer demand, and the strategies Lazy Creek Meats employs to market their products directly to consumers.Â
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Episode 3
In this episode of the Meat Success podcast, Katie Olthoff interviews Anna from Over the Moon Farm and Flowers.
The conversation explores the challenges and successes of navigating different markets, understanding customer demographics, and the importance of diversifying protein offerings. Anna shares insights on marketing niche products like pork and the innovative steps they are taking to enhance their business.
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Episode 2
Host Katie Olthoff sat down with Candice from White Barn Beef, located in Portal, Arizona. They discussed everything from farming in the desert to building a direct-to-consumer beef business amid a global pandemic.
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Episode 1
As we embark on this exciting new venture with our ChopLocal podcast, we're eager to share our journey with you—our listeners, supporters, and fellow meat enthusiasts!
In our inaugural episode, we dive into the origins of ChopLocal, bringing you the personal stories, challenges, and philosophies that have shaped our business.
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