Permits Required | Farm to Table Meat Sales

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Farm to Table Meat Sales

Welcome to Direct to Consumer Meat Sales!

Welcome & Thank You (0:39)
Introduction to Hannah (3:09)
What to Expect (0:18)
Resources
Help and FAQ

First Steps: Part One

Introduction & Overview (0:15)
Informal Marketing Plan I: Define Your Differentiator (1:30)
Informal Marketing Plan II: Meeting New Customers (4:16)
Informal Marketing Plan III: Customer Service/Relations (1:45)
Informal Marketing Plan IV: Email Lists & Websites (4:56)
Conclusion (0:28)

First Steps: Part Two

Finances I: Introduction (0:20)
Finances I: Lay Out Your Costs (1:32)
Finances III: Price Per Pound (1:44)
Local Selling vs. Shipping (0:55)
Goal Setting (0:39)
Conclusion (0:29)

Legal Information

Introduction (0:42)
Meat Inspection Laws (2:03)
Permits Required (2:15)
Incorporation & Insurance (1:02)
Conclusion (0:14)

Processing/Butcher Information

Introduction & Overview (0:19)
Summary of Meat Inspection Laws (1:00)
Choosing A Butcher (3:33)
Cutting Instructions (4:14)

Social Media Marketing

Introduction & Overview (0:31)
Social Media Platforms (2:23)
Content Pillars (3:00)
Media Plan (3:09)
Crisis Management (2:32)
Helpful Resources (1:23)

Shipping Meat Products

Introduction & Overview (1:21)
Basic Information of Shipping (1:34)
Shipping via UPS (3:32)
Dry Ice (6:02)
Other Shipping Options (1:05)
Software (2:09)
Supplies (4:41)
Other Important Information (2:34)
'How To' Video of Shipping (6:37)
Closing (0:21)

Course Conclusion

Review (1:18)
Course Feedback

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