Alternative Pork Opportunites

1
Alternative Pork Opportunites

• John Stowell
• Director, Fresh Meats and Sustainable
  ProgramsDole and Bailey, Inc.Woburn, MA 01801

2
Dole and Bailey, Inc

• Establish in 1868 by Two Sheep Farmers from
  Vermont.
• Rooted in Animal Agriculture.
• We support the revitalization of farming in
  healthy sustainable ways, and encourage suppliers
  and growers to engage in these practices.

1868
Today
3
Northeast Family FarmsAuthentic Artisan Foods

• Founded to recreate an efficient supply chain
  between Artisan Farmers and customers.
• Highest standards, highest premiums paid. Name of
  Farm on every cut.
• Utilize our expertise in processing and
  distribution to allow farmers more time to care
  for land and livestock.
• Protocols built on sound, sustainable management
  practices.

www.northeastfamilyfarms.com
4
Northeast Family FarmsAuthentic Artisan Foods
Pasture Raised Veal
Pasture Raised Natural Beef
Locally Grown Kobe Beef
Pasture Raised Natural Pork
5
Promote the Farm, Not the Brand
Blackberry Rock Farm, East Ryegate, VT Ed Jackson
practices what he preaches. As a Market
Development specialist with the Vermont
Department of Agriculture, he helps farmers
develop markets for their products. He puts his
personal skills to use on his own farm that
includes 130 ewes, 25 pigs, and 20 brood cows for
pasture-raised veal and Northeast Artisan Beef.
Ed began farming in Pennsylvania on his parents'
19-acre "hobby" farm, and then on his
grandparents' dairy farm.
Hayward Farm, Derby, VT Through much of his life,
Dick Del Favaro was always a "farmer without a
farm." As a "4-H'er" kid he raised pigs, laying
hens, and as many as 300 broiler chickens. He
went on to earn undergraduate and graduate
degrees in agriculture-related fields. Then after
a successful career dramatically growing a family
business, in 1989 he purchased a defunct dairy
farm and began to raise beef. Now, with 350 acres
and 80 brood cows to manage for production of
Northeast Artisan Beef, and forage crops to
harvest for his farm and neighboring dairy
farmers, his dream has come true. He finally has
his farm!
Paul Strobel Farm, Newfane, NY Paul Strobel has
been raising natural beef for over 20 years on
his family's farm which has been in operation for
45 years. His parents chose to begin raising beef
in order to provide beef without added hormones.
Paul maintains a cow herd of around 90 head and
raises about 40 head annually for beef. All stock
which are raised on the farm are rotationally
grazed. His farm is located on 350 acres in
Newfane, NY. Paul and his wife, Marjorie have 2
children Emily (2 years) and Sara (8 months).
6
Make it Easy for the Customer

• Process cuts to user specifications
• Allow chefs to be creative on the plate not the
  cutting board
• Train the wait staff

• Develop meaningful point of sale material
• Sell cuts not carcasses
• Encourage menu diversity

7
Lessons Learned

• Use breeds and protocols that fit the environment
  and market.
• Find Profitable homes for all the cuts.
• Fine dining
• Colleges/Private Schools
• Small Retail Markets
• Develop premium cuts not commodity cuts.
• Dont compromise standards for volume.

8
Recommendations

• Know the attributes of each rare breed and market
  them to the proper customer
• Develop the story and make sure it is accurate
• Find passionate partners within the supply chain
  to make an efficient infrastructure.
• Create the market one customer at a time
• Let the market pull the product in, dont push
  the product into the market.
• Keep the programs small and let it grow naturally.