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Statement of Issue: 
The University of Missouri Extension’s Value-Added Meats (VAM) program addresses the various challenges livestock producers face in direct-to-consumer meat marketing, which can significantly affect the success of value-added meat operations. Providing comprehensive support is essential to helping producers build sustainable and profitable businesses. 

Methodology: 
The VAM program utilizes a multidisciplinary team of five experts, combining academic knowledge and hands-on experience in direct-to-consumer meat sales, financial analysis, livestock production, meat processing, and restaurant management. This team collaborates to create educational programs that equip producers with the tools and resources to manage the risks associated with direct-to-consumer meat marketing. Interactive educational tools, such as a 3D beef carcass model, USDA grading cards, and ribeye area grids, are used to demonstrate key concepts in meat processing and marketing. Resources like the On-Farm Beef Finishing Planning Budget, Evaluating Direct-to-Consumer Marketing Opportunities for Local Beef in Missouri, 5 Steps to Buying Meat Direct From the Farm, and Missouri Slaughter and Inspection Requirements for Livestock and Poultry Producers help producers make informed decisions. The team also offers carcass processing demonstrations for poultry and small ruminants. 

Impact: 
The VAM program empowers producers by providing hands-on, practical education. Participants gain a deeper understanding of meat processing, market entry strategies, pricing, and regulations, enabling them to mitigate financial and operational risks. The interactive learning approach provides producers with applied knowledge on value-added meat marketing. By providing tools and resources that bridge theoretical knowledge with practical application, the program enables producers to make informed decisions and access new market opportunities, ultimately enhancing the sustainability and profitability of their businesses.