Cornell Meat Suite Relaunch - Is Your Profile Up to Date?

A Message from Matt LeRoux - Creator of Meat Suite:
Greetings MeatSuite farmers,
I am pleased to announce that a NEW and improved version of MeatSuite is now live. While live, the site is also still getting upgrades and improvements. There are many important details in this email, so please read it carefully.
I will hold a MeatSuite Orientation Webinar on Nov. 16.
MeatSuite Orientation Webinar:
Learn how to create an account and products on the new MeatSuite. Learn about new features and marketing tips that help you take full advantage of this free resource.
Date & time: Wednesday, Nov. 16 at 7:00 PM
Registration: Please register in advance at https://cornell.zoom.us/meeting/register/tJYkf-mvrTwjE9QUGy9ub4saaTqF6s7q1OsW
Some upgrades to the site include:
- A new format that allows consumers to search by product (halves/ quarters/ bundles), price range, and product traits (heritage breed/pasture raised/etc.).
- We've added a "check availability" button on products so that consumers can send your farm a message directly through the site instead of having to go through other means such as email or calling (they can still do those if they prefer).
- Optional text alert feature, so you know when you have an inquiry to reply to.
- A place to upload your farm logo as well as one picture.
Are your MeatSuite profile, products and prices up to date?
On Jan. 1, 2023, MeatSuite will ONLY display farm products that have been updated in the past year. If a profile has not been updated in a year, it is not visible to potential customers. Here's how to access your account on the new site:
Step 1: Visit www.meatsuite.com and click on "for farmers" in the upper left-hand corner.
Step 2: Use your MeatSuite log-in information (use the email address you used when you set up the account). If you forgot your password, you can use the "forgot password" function.
Step 3: Update your products and prices. Upload a logo or a picture. Take a look at your farm description, etc.. Please note: Only farms with products and prices will be listed on the new version, so make sure you have a bulk meat product and price set before you log-in.
It is best to work on your farm description, product description, and prices offline on a document on your computer. When you have it all set and edited, then log-in to MeatSuite to paste the information onto your profile.
If you have any questions, please contact me at mnl28@cornell.edu
Thanks, Matt
Upcoming Events
Open Forum to Discuss Newly Approved DOL Trade, "Butcher"
October 2, 2025 : Open Forum to Discuss Newly Approved DOL Trade, "Butcher"
Partners from New York State Dept. of Labor, Cornell Cooperative Extension, Southern Tier West, and Workforce Development will be in the space to provide an overview of the new program, discuss the roles of hosts and apprentices, review the benefits of hosting an apprentice, and setting the vision for building a corps of highly skilled, modern trained Butchers and validating this career as a skilled trade with respectful earning potential.
Silvopasture on a Shoestring
October 7, 2025
Franklinville, NY
Join Joshua Greene, Director of Education at Trees For Graziers, Jonathan Bates, Statewide Agroforestry Educator, and Lynn Bliven, owner of Wild Geese Farm for a full day training event that will include classroom and hands-on sessions. The focus will be on DIY silvopasture projects on small grazing farms. We will address the practical considerations of tree establishment, protection, and maintenance while learning how silvopasture can help address your farm's resource concerns and enhance livestock grazing.
Optimizing the Economic Return of Pasture-Raised Slow-Growth and Conventional Broilers - Webinar
October 15, 2025 : Optimizing the Economic Return of Pasture-Raised Slow-Growth and Conventional Broilers - Webinar
Over the past three years, Cornell Cooperative Extension has worked with nearly 40 small farmers across NYS to gather information on the true costs of raising broilers (meat chickens) on pasture. This presentation is a summary of the findings of this research project.
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