...E, NEW STATE EXTENSION MEATS. More farms could YORK

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1 MEATS EXTENSION I N NEW YORK STATE h a t year Professor J I M i l l e r preeented our paper on Meats ExtenThat paper explained how we have planned our livestock extenelon a c t i v i ties We b a n heavily on committeee t o analyze the p-oblems and suggest methods of carrying out prograrim once they are set-up Committee work i e slow and a t t i m e seems ineff i c i e n t, b u t r e s u l t i n g a c t i v i t i e s meet w i t h better acceptance when all i n t e r e s t e d parties have c o o p r a t e d i n the planning of t h e program sion In New Yak, as i n most states I believe, the County Agricultural Agents or the Hame Demmstration Agente make the f i n a l decision a s t o what the college does i n t h e i r counties S p c i a l i s t s go t o the c m n t i e e a t the r e q u e s t of the l o c a l agent, We mst first develop the agent's interest and s e l l the agent on the need f o r an extensian meats program i n the county Moat of t h i e motivation i e done by day t o day contact w i t h agents any time the s p e c i a l i s t has an opportunity t o eee then This is an old story t o extension men but may n o t be appreciated by othera Certain a c t i v i t i e s on a s t a t e l e v e l, of course, are carried a u t w i t h c u t county agent requeat P a r t i c i p a t i o n i n state wide locker meetings is an example R e w s releasee and c e r t a i n consumer education a c t i v i t i e s i n the l a r g e r c i t i e e are other exceptione Since p r e o n a l cantact w i t h agente hae been so necessary f o r me t o promote county a c t i v i t i e e, I have n o t been too e n t h u s i a s t i c abuut the "Plane of Work and Suggested A c t i v i t i e e " we have routinely d i s t r i b u t e d t o agents We send t h e m annually under the t i t l e "Program Suggestions To Agents" Each year they are changed t o Illset the s i t u a t i o n and i n t e r e s t af t h e people, They are of l i t t l e value without personal contacts between e p c i a l i s t and agent This year we e u b l t t e d the following t o agants aa a p a r t of our o v e r a l l l i v e s t o c k extension program: E, 1 The need t o help farm fapilies In using or s e l l i n g meats w o duma rn the farm Situation: a Eeef s e l e c t e b for hcune slaughtcr continues t o be of low q u a l i t y on too many New York f a r m Dairy farmers ~ o u l de a t b t t e r q u a l i t y beef by s e l e c t i n g younger animals and feeding grdin f o r a l i m i t e d period before slaughter b Hog numbers Pave increaeed i n ITew York S t a t e duce the fanily pork ecpply More farms could PO- c With increased interest i n farm ewe flocks, more thought ehould be p,iven t o including lamb i n the home meat supply It ha6 the advantage of providing a emau u n i t of dressed meat p r a c t i c a l l y a l l of which l e tender enough f o r r o a s t i n g o r broiling

2 Livestock farmrs have a p o t e n t i a l market f o r t h e i r animals through d sale t o locker patrons ABsistance can be given by presenting information on haw t o grice dressed mat, how t o slaughter or arrange f o r the slaughter of these animals Freezing continues t o o f f e r the best method of preserving the bulk e of the farm meat supply, f Frozen food locker plants o f f e r valuable service t o l i v e s t o c k farme r e These plants n o t only preserve tons of mat for individual farm f a m i l y use, but t h e i r existence allows farmers t o s e l l m o r e of their product locally g A s mentioned under marketing suggestions, l i v e s t o c k producers need more information m ahridcage, dressing percentages, f a c t o r s a f f e c t i n g neat quality, end mthcde of reducing l i v e s t o c k and meat loss incident t o market- inc 2 Sursgeeted a c t i v i t i e s : a I n v i t e l o c a l frozen food locker managers t o some program planning meetings held by county l i v e s t o c k cclnmodity cammittees S o l i c i t managers' suggestions f o r including mats information as a part of county l i v e s t o c k mee tinge, Include a diecussion of the s a l e of f i n i s h e d animals l o c a l l y as a b p a r t of eame liveetockmeetlngs C Include demmstratians uf' the r e l a t i o n s h i p between accepted type and carcass q u a l i t y a t producer meetings Dressed carcasses may or may n o t be included i n these demonstrations Organize marketing tours t o l a r g e r slaughtering p l a n t s t o obd, serve differences I n meat q u a l i t y from d i f f e r e n t animals and discuss shrinkage and dressing p r c e n t a g e e lnclude a v i s i t t o an outstanding locker p l a n t ae a p a r t of a winter mine m e t i n g Study differences i n q u a l i t y and cut-out percentage of l e a n c u t s from heavy cmpared w i t h l i g h t e r hogs Include a carcaas c u t t i n g demonstration w i t h discussion of best f f r e e z i n g p r a c t i c e s as p a r t of w i n t e r production meetings g Hold elaughtering and/or c u t t i n g demonstrations These have considerable appeal t o pert-tima farmers a s w e 1 1 as commercial producers Cooperate w i t h the home bureau i n presenting meats information h, t o housewives buying m a t e This may be a s p e c i a l m a t s meeting f o r consumers or a t o p i c on a county Focd Forum Ask meat s p e c i a l i s t and hame demonstration agent t o show c o n t r a s t 1 i n q u a l i t y between aged d a i r y beef and higher q u a l i t y beef as a p a r t of a beef meetlraw and cooked r o a s t a should be used i n the demonstration Encourage dairymen t o slaughter younger animals of higher q u a l i t y & f a r hrars freezing, Include a demonstration of' the difference between aged CCN ma younger beef as a p a r t of a dairymen's meeting, if county d a i r y cornynlttee has the i n t e r e s t

3 17, 1 -; 3 F The omortunitx t o a e a i e t urban and r u r a l housewives is meat buy in+ Situation: a Meat p r i c e s are a t high l e v e l e cmpared w i t h prewar prices b Often farmers are unjuetly blamsd f o r the high price of meats Housewives are i n b r e a t e d i n g e t t i n g the most of their meat d o l l a r, C and in increasing t h e i r knowledge of meat cute d Not a l l hausewive8 have been able t o keep informed on the new changes i n meat p i c e s, meat grade changes, and the recommended cooking methods f o r the new grades For housewives t o benefit f r m the government grade and price progam, they need t o understand it 2 Suggested a c t i v i t i e s : Cooperate w i t h h a m bureau i n plannine m a t s meeting;s f o r housewives a These meetings can be of d i f f e r e n t types depending on how recently the home bureau has covered their meat lesson eerie8 and other factors Suggested types of meetings a r e : (1) County-wide consumers meats m e t i n g emphasizing changes i n grades, f a c t u r e denoting quality, ecunasny of various cuts, etc ( 2 ) Include meats i n explain the f a C t O l - 8 involved i n information on grades, quality, farmers may present some of the counw Food Forum Akeicultural e c o n d s t may high meat prices Meat s p e c i a l i s t may present and ecmcony of various meats Key livestock aost information incident to meat production Demonstratione of m a t cooking methods should be handbd by Food and Nutrition s p e c i a l i s t or county home demonstration w e n t Encourqernent f r m the county Uveetock committee and q p i c u l k r a l agent may b a d t o very successful cooperative m a t s meetings f o r housewivee Consumer meats meetings benefit both the producer and the consumer --- It would be next t o impossible t o give a complete picture of w h a t we do i n mats extension without taking much more time than we have today Let me explain briefly how we have attempted t o g e t c o n s w r information t o urban h o u s ~ ~ i v e s This w i l l serve 88 an exampls of one phase af our work The New York Metropolitan Area constitutes about 15 million people to nothing of 7 t o 8 m i l l i c m urban r e s i d e n t s of upstate New York What can one m a t s extension s p e c i a l i e t hope t o accomplish with s o many? Actalone, I think you w i l l agree, i t would be very Uttle The f i r s t approach ha6 been t o work w i t h the e x i s t i n g extanaim organization and help feed meats i n formation i n t o it We are very fortunate t o have t h e Regional Food Marketing Program e 6 t a b l i ehed The food marlmting program r e a l l y g o t under way w i t h f u l l time etaff members under the Research and Marlosting Act i n 1948 There are two offices,

4 78 one i n New York City and an upstate office i n Ithsca It i s advieed by extens i o n personnel a t Rutgers and the University of Connecticut as w e l l a s Cornell Counts agents i n these neighboring s t a t e s are included I n t h e regional planning In the New York o f f i c e there i s an A g r i c u l t u r a l Economist and a Home Economist In Ithaca there is an Agricultural Economist and two Home Economists I"ne purposes of t h i s program are: \ 1 To help families make good use of t h e i r food d o l l a r 2 To help families make good use of the f o d supply 3 To c r e a t e a b e t t e r understanding between those who produce, handle, and buy food 4 To keep consumers informed about current market conditions supply and price - Personnel of the food marketin6 program l i b w i s e makes use of k o a d e r public contacts in t h e form of e d i t o r s t h a t have an established following of readers, broadcasters who have a following of l i s t e n e r s, and should I e In l i v e s t o c k extension have worked with say ''watcherst1 under t e h v i e i o n W the f ocd m e r k e t i n g personnel i n preparing consumer meats information f o r t h e i r use Here i s how they d i s t r i b u t e t h e i r information 1, A weekly publication c a l l e d '5'ocus'' i s prepared f o r editors, r a d i o s t a t i o n s, and others with established f o l l m l n g a Some upstate county agents and home agents receive t h i s The d i s t r i b u t i o n i n New York City is 500 copies, Each issue has one t o three features It may be snap beans, asparag18, and pork for instance It I s i n t e r e s t i n g t o note t h a t "Focus1' i s used by the l a r g e s t New York papers and a l s o by magazines, a d v e r t i s e r s, health and welfare workers, c i t y libraries, BCh0018, and l a b o r unions f m t h e i r h e a l t h programs does n o t go t o individuals 2, "Highlights" This publication has been i n d i s t r i b u t i o n about for those buying and preparing food for small i n s t i t u t i o n s The d i s "Hight r i b u t i o n i a 330 in u p s t a t e New York and 700 i n the Metropolitan area one y e a r l i g h t s " a l s o goes t o v i s i t i n g nur~es, c h a r i t i e s, childrens' hames, day nurseries, private nursing hones, e t c 3, Exhibits Typical e n t i t l e d "Rare Beef" intended t o Beef" has keen s h a m by the food quested by some l i b r a r i e s i n the of thie a c t i v i t y is an e x h i b i t we b u i l t up t e l l the s t o r y of supply and demand "Rare marketing staff i n upstate New York and recity F o d Forum Typical here waa a two day forum held i n Schenectady I w a s present t o tell q y am meat s t o r y first hand on t h i s program We made one s e r i o u s mistake The Forum w a s scheduled on the same days the Meat Board held a cooldng school i n Schenectady We s t i l l are n o t big enough t o compete with a Meat Board Cooking School, Our attendance w a s slim 4-5 Skits e k i t on meat buying We have a s s i s t e d Food Marketing by p a r t i c i p a t i n g i n a

5 6 Televislan Food Marketing has a weekly t e l e v i s i o n broadcast i n e have ueed m a t e in sone of the upstate television broadcasts w i t h New York W them In closing, I would lib t o say that we make our beet progress on Large projects such as consumer education when we a l l p i t c h in and f o r g e t about who i s eolng t o get the c r e d i t far it A t times people became concerned abmt who will g e t h i s name i n the news and whose annual repart w i l l get the c r e d i t Meate extension m e t tie in w i t h 80 many program6 t h a t the specialists w i l l acccmplieh most by forgetting a l l about who gets t h e credit and help those in exiating progratuu t o give the true educational etory about meat t o the most people, # # if'