2026 Mountain Meat Summit

Join us in Fort Collins, Colorado, for the 2026 Mountain Meat Summit. The two-day event will bring together farmers, ranchers, processors, chefs, butchers, and industry professionals from across the Rocky Mountain region to build connections, share knowledge, and explore opportunities across the meat supply chain.

Through farm tours, demonstrations, educational sessions, industry conversations, and networking opportunities, participants will gain practical insight into the realities of producing, processing, marketing, and selling meat in today’s marketplace.

The 2026 summit will explore the full journey from animal to carcass to customer, with programming focused on meat fabrication, marketing and pricing, nutrition and production, labeling and marketing claims, value-added opportunities, and the relationships between producers and processors.

Learn more here: https://meatsummits.com/mtsummit-2026/

Info: How does Colorado-raised meat make its way from the processor to the customer, and what makes it stand out along the way? Visit Mountain View Meats and Nick’s Friendly Butcher to see how two different operations are reaching consumers and learn about their strategies for merchandising, pricing, and positioning products to move more meat.
We will pick up participants at the Hilton in Fort Collins and transport them to the tour stops. We’ll then head to ARDEC for lunch, an optional tour of a mobile poultry processor, and a panel discussion.

Info: Grab lunch and check out a mobile poultry slaughter and processing demonstration. Then, hear from a panel of producers and processors actively selling products through a variety of market channels, from community-supported meat subscriptions and on-farm retail to butcher shops. Learn how different market outlets shape the way producers and processors approach pricing, packaging, merchandising, and moving products to customers.

Info: Dr. Jennifer Martin will explore the relationship between livestock nutrition, growth, development, and finished meat products. Participants will gain a practical foundation for understanding how management decisions throughout the production cycle can influence animal performance and meat quality.

Info: Join a meat processor and meat science faculty member for a behind-the-scenes look at carcass fabrication—and the real-world decisions that shape how an animal is broken down. Rather than simply demonstrating the “right” way to fabricate a carcass, this interactive session will explore why processors make the choices they do.

How do labor, time, equipment, customer demand, carcass characteristics, and the goal of getting the most value from every animal influence cutting decisions? Where might there be additional value in the carcass? And why might what you learned in the classroom look different in a working processing facility?
Come prepared to ask questions and see how the science of meat fabrication meets the realities of running a business.

Info:

A cooking demonstration featuring some of the cuts produced during the fabrication session. A chef will demonstrate practical techniques for preparing and serving cuts that may be less familiar to consumers, along with ideas for how to describe and market them to customers.

We’ll explore how cooking methods, recipe development, and presentation can help turn underutilized or lesser-known cuts into products customers are excited to buy.

Participants will leave with practical ideas for helping their customers get more value and enjoyment from the whole animal.

Info: What economic and policy changes could shape the opportunities and challenges facing Colorado livestock producers and meat businesses? AAMP will provide an update on the issues affecting the meat industry, from regulatory and policy changes to broader economic trends.

Info: Explore opportunities to create additional value from fat, trim, bones, and other products, including rendering and pet food. Hear from industry professionals about the services available to producers, what these markets look like, and how utilizing more of the animal can contribute to the bottom line.

Info: Consumers increasingly want to know more about where their food comes from, how animals were raised, and what makes one product different from another. But what can you actually put on a label? This session will explore the relationship between meat processing certification, marketing claims, labeling requirements, and product differentiation. Learn what common claims mean, what substantiation may be required, and how labeling can support—or limit—your marketing strategy.

Info: Consumers are paying more attention to the nutritional value of their food. But what does science tell us about meat and human health?

Explore the research behind common nutrition claims and gain a better understanding of how meat contributes to a healthy diet. This session will help producers separate evidence-based information from marketing hype—and consider how nutrition can fit into conversations with customers.

Info: A key to getting the prices you need to stay profitable is understanding consumers. This session will blend discussion of marketing effort with running the numbers to give you a plan to set prices and sell bulk meat successfully.

Info: Marketing can feel like a full-time job. Websites, email, farmers markets, wholesale accounts, social media—it can be hard to know where to focus your limited time and energy.

This session will help you prioritize marketing around your customers, goals, and capacity. Hear from a producer and marketing professionals about identifying the right customers, communicating what makes your meat different, and choosing strategies that turn marketing efforts into sales. You’ll leave with practical tools and next steps you can put to work right away.

Want more individualized support? Connect with the speakers during curbside consulting for one-on-one help with your marketing questions.

Info: Processors see hundreds—or even thousands—of animals from farms and ranches across the region. That perspective gives them a unique view of the production decisions that can make processing easier, more efficient, and more profitable.

In this candid, podcast-style conversation, a USDA-certified and a custom exempt processor will share what they see working well for producers, common challenges they encounter, and the production and communication practices that can make a difference when an animal arrives at their plants.

Event venue & nearby stays

CSU Animal Sciences, 350 West Pitkin Street, Fort Collins, United States

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