Shownotes
In this episode of Meat Success, Katie Olthoff, Co-Founder of ChopLocal talks with Sam Santry from Sweetwater Farm and Ranch Co. in central California. Sam describes the farm's unique geography in the Sierra Nevada foothills and their focus on raising Berkshire pork. The conversation covers the logistics of selling high-quality pork to various restaurants, including fine dining establishments, the importance of building strong relationships with chefs, and overcoming challenges in the supply chain. Sam explains the long-term strategy of offering free samples, emphasizing building trust with chefs and restaurant owners, and adjusting to customer needs. They also discuss difficulties of working with grocery stores, the incremental success in marketing directly to consumers, and using regenerative farming practices to improve soil health. Sam shares the farm's journey from simply having land to creating a sustainable business model, the challenges and rewards of their approach, and insights into effective marketing and establishing partnerships. Learn more about Sam and his operation here: https://www.swfrc.com/
Make sure to sign up for the Spring Webinar Series, where we are sharing strategies on how to better sell your meat! Learn more here: https://www.choplocaluniversity.com/blog/2025-meat-marketing-webinars
And learn more about ChopLocal and ChopLocal University Below!
