The pandemic has disrupted national and regional meat supply chains, increasing meat prices and affecting reliable availability

These disruptions have reduced or eliminated specialty and value-added products, deeply impacting livestock producer's businesses and livelihood. To relieve pressure on local meat processing facilities in idaho, caused by the pandemic and the labor shortage, fare idaho will administer eight interactive, educational in-person trainings that will be recorded in real-time and turned into a video series for participants to review following each training. Each in-person training will provide the steps from start to finish for butchering whole, multispecies (HOG, lamb, goat, poultry, fish, and sub primal and primal cuts of beef) carcasses in-house. Each training will have technical assistance focused on: marketing unique meat cuts, utilizing all parts of the animal- from nose to tail including offal meats and rendered FAT. Training will also focus on reducing meatwaste and supporting, promoting, and increasing livestock producer's profitability through relationship building, marketing, and the direct sales to chefs, meat markets, and restaurants. Each recorded training will serve to supplement the training and will be housed on the resource page of fare idaho's website. These videos will be a resource that can be referred to by chefs, aspiring butchers, ranchers, and livestock producers, and will be free for public use. Additionally, this project will serve to develop a network of interested producers, processors, and consumers; and create the necessary resource bank to build communities within and between the livestock producers and the restaurant communities.