The Break Down: From Carcass to Market

June 2, 2017 @ 3:00 pm – 6:00 pm

Join CISA and Central Mass Grown for a workshop at Stillman Quality Meats with owner Kate Stillman and Terry Ragasa, butcher and owner of Sutter Meats (Northampton, MA).
3674 Greenwich Road Hardwick, MA 01031 
Let’s make your farm business more profitable by maximizing the yield of your carcass through smart processing choices. While acknowledging the challenges and limitations to meat processing, there are still creative ways to meet market demand, get customers excited about unique cuts, and get the best value out of your animal. In this workshop we will present approaches to cutting that maximize the yields and maintain the quality of the meat. In addition, we will discuss creative ways to market your cuts depending on your buyers including some value added ideas. As part of this workshop, we will tour Stillman’s facilities and take a look at animal sides and quarters.
Cost Includes handouts, food, and refreshments. To register: click here For more information: contact Stevie at 413-665-7100 x27 or
Cost: $10 for Local Hero & Central Mass Grown members, $15 for non-members
Kate Stillman, Stillman Quality Meats
Stillman Quality Meats (SQM) is a pasture based livestock farm, featuring a diverse mix of livestock species: cattle, pigs, sheep, chickens, turkeys, and water fowl. SQM is spread across two separate farmsteads in Hardwick, MA and is a vibrant and dynamic farm operation that has grown to include a poultry abattoir and on-farm processing facility to custom process all of the farm’s grass-fed and pastured meats and poultry. The farm also attends a full schedule of farmers’ markets throughout Massachusetts and features a unique CSA system that encompasses a variety of membership options to meet the needs of their customers.
Terry Ragasa, Sutter Meats
Terry Ragasa has worked steadily in the butchery industry for nearly 10 years. After his apprenticeship under Joshua Applestone, founder of Fleishers Grass-Fed and Organic Meats in Kingston, NY, Terry ran the butchery at Greene Grape Provisions in Fort Greene Brooklyn. There, he overhauled the butchery program, moving away from cutting boxed commodity meat by developing relationships with local farmers to provide meat from whole, humanely raised carcasses. Terry then went on to help open a green grocer/restaurant/butchery concept in the Chelsea neighborhood of Manhattan before joining forces with his wife Susan to open Sutter Meats in Northampton, MA in January of 2014. Sutter Meats strives to support the local farming community, sourcing whole animals from within a 30 mile radius of the storefront. Terry now splits his time between running his shop, visiting local farms, and chasing around his 18 month old daughter.
Funding for this workshop is provided by the U.S. Department of Agriculture (USDA)/National Institute of Food and Agriculture under award 2016-70017-25423, and by individual contributors and Local Hero members. This institution is an equal opportunity provider.


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