2016 | VG Meats

Developing a Standard for Selling Local Meats: a process and products, Simcoe $36,000

VG Meats will work with the Ontario Culinary Tourism Alliance and restauranteurs to determine the best mix of cuts to utilize a full carcass in the packaging of beef, am and pork. Through workshops and outreach to restaurant owners, VG Meats will develop best practices in packaging meats for full carcass utilization and offer their learnings to other farmers to increase sales.