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The preliminary results of a slaughterhouse feasibility study and the unveiling of a new beef brand were released at the first Nevada Agricultural Summit, held in Fallon Friday and Saturday.
More than half of the 75 attendees were from out of town, some from as far away as Vancouver, British Columbia, Canada.
The slaughterhouse feasibility study results were delivered by Kynda Curtis, associate professor at the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada, Reno.
More than half of the 75 attendees were from out of town, some from as far away as Vancouver, British Columbia, Canada.
The slaughterhouse feasibility study results were delivered by Kynda Curtis, associate professor at the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada, Reno.
The study analyzed the possibility of either a mobile or stationary USDA-certified slaughterhouse in Northern Nevada. Both agricultural and livestock producers and consumers were surveyed in five Western Nevada counties and two Northern California counties.
Preliminary results suggested the USDA-certified processing and packaging slaughterhouse should be centrally located in Silver Springs.
The study found more than one quarter of the livestock producers interested in a slaughterhouse are located in Churchill County. More than half the producers preferred a stationary location that could handle slaughtering, aging, packaging and marketing meat products. Respondents stated they would also be willing to invest in the facility.
The study showed more than half the consumers would be willing to pay more for locally-produced or labeled cuts of meat. Curtis qualified that information by saying consumers give a "stated preference," which is often different from what they actually do when purchasing meats. Prices on most locally-produced meats cuts would be slightly higher than other brands, but the New York steak cut would be substantially higher, ranging from $5 to $10 above average cost.
Preliminary results suggested the USDA-certified processing and packaging slaughterhouse should be centrally located in Silver Springs.
The study found more than one quarter of the livestock producers interested in a slaughterhouse are located in Churchill County. More than half the producers preferred a stationary location that could handle slaughtering, aging, packaging and marketing meat products. Respondents stated they would also be willing to invest in the facility.
The study showed more than half the consumers would be willing to pay more for locally-produced or labeled cuts of meat. Curtis qualified that information by saying consumers give a "stated preference," which is often different from what they actually do when purchasing meats. Prices on most locally-produced meats cuts would be slightly higher than other brands, but the New York steak cut would be substantially higher, ranging from $5 to $10 above average cost.
Curtis said the university's study will be completed by the end of this month, which will include a business plan and financial impacts of erecting a permanent building or assembling a mobile unit. She said the study needs to be finalized and approved by the university, probably in January or February.
Juliette Taylor, executive director of the Churchill Economic Development Authority, which produced the ag summit, was pleased with the turnout and participation throughout the summit. She said the segments on conservation easements, agriculture diversity and renewable energy were lively with audience interaction.
Taylor said featured speaker and marketing specialist, J'Amy Owens, unveiled a new beef brand with partner Prescott Frost. The brand, Prescott Frost Organic Grass Pastured Meat, will be launched in Chicago, where the butchershop is attached to a restaurant. Taylor said the butchershop/restaurant combination is designed to keep products both close to consumers and as fresh as possible. Taylor said Owens has plans to open a venture in Las Vegas and urged summit attendees to produce beef for her brand.
Juliette Taylor, executive director of the Churchill Economic Development Authority, which produced the ag summit, was pleased with the turnout and participation throughout the summit. She said the segments on conservation easements, agriculture diversity and renewable energy were lively with audience interaction.
Taylor said featured speaker and marketing specialist, J'Amy Owens, unveiled a new beef brand with partner Prescott Frost. The brand, Prescott Frost Organic Grass Pastured Meat, will be launched in Chicago, where the butchershop is attached to a restaurant. Taylor said the butchershop/restaurant combination is designed to keep products both close to consumers and as fresh as possible. Taylor said Owens has plans to open a venture in Las Vegas and urged summit attendees to produce beef for her brand.
"I looked at the ag producers and thought it's about time they started making money off it," Taylor said, explaining the reason she held the conference. Saturday's agenda included targeted roundtable workshops for agriculture, beef or renewable energy.
Local rancher Newell Mills was honored at Friday's banquet with a lifetime achievement award. Taylor said Mills has been in the farming business for 60 years. He received a frosted glass plate with lines from his original poem "Life Blessings" engraved on it. Churchill County Commissioner Gwen Washburn presented the award to Mills.
Local rancher Newell Mills was honored at Friday's banquet with a lifetime achievement award. Taylor said Mills has been in the farming business for 60 years. He received a frosted glass plate with lines from his original poem "Life Blessings" engraved on it. Churchill County Commissioner Gwen Washburn presented the award to Mills.
