Wyoming Beef: Big Marketing Opportunities with Farm-to-Table Movement
1 Feb 2020
Ranching, Business Development
Cattle outnumber people nearly two-to-one in Wyoming, but buying beef identified as locally raised can be a challenge, a Wyoming Stock Growers Association spokesperson said.
“These animals often get shipped out as calves, and they might even come back as yearlings, but they lose their identity as Wyoming beef,” said Jim Magagna, the Stock Growers Association’s executive vice president. “You may have eaten a lot of them throughout your life, but you’d never know it.”
A trickle-down affect of the farm-to-table trend is an American curiosity about where food comes from and a desire to consume locally produced vittles. This curiosity is increasing the demand for both small and large meat processors in Wyoming, Magagna said.