Hear from managed grazing and perennial based agriculture experts, local farmers, along with representatives from area butcher shops, Wisconsin Meadows, and the Livestock Compass.

Learn about the Livestock Compass with Jim Munsch and how to measure your farm profitability while exploring different marketing opportunities with everything from Equity, local co-ops, to direct marketing from some local farmers.

Rod Ofte from Wisconsin Meadows will share tips on finishing animals and carcass grading along with the importance of utilizing all cuts. Get to know the difference between grass finished and grain finished products as well as how different cuts can be prepared from Paul Short, a certified executive chef and culinary arts instructor for the Madison Area Technical College.