CANTON -- Cornell Cooperative Extension and Jake’s on the Water will present a dinner to promote the consumption of meat from local livestock producers Nov. 19 at 6 p.m.

The dinner will take place on Thursday, Nov. 19 at 6 p.m. at the restaurant in Hannawa Falls.

Many consumers are interested in knowing more about where their food comes from. Concerns for animal welfare and food quality are driving an interest is purchasing local meats.

Local farmers sell beef, lamb and pork as freezer meat.

That means that the consumer is technically buying the live animal and having it processed locally into retail cuts of meat for their freezer. Consumers need to know how much room they need in their freezer and what types of cuts they can get from their purchase. In addition, knowing how to cook the different cuts can make the difference between a successful eating experience and a disaster.

The Local Meats Dinner will feature courses of lamb, beef and pork raised on local farms and prepared by chef, Josh Taillon.

Betsy Hodge, Cornell Cooperative Extension, will give a short talk on purchasing local meat from farmers, including how to approach farmers, the regulations, the costs, freezer space needed and other hints on a successful purchase.

Other local foods will round out the dinner.

Join us for a great eating experience. Learn how to support local farms and enjoy your meats.

Cost for the dinner is $25 plate. Seating is limited. To make reservations, call Jake’s on the Water at 274-9300.

This program is supported by a USDA Rural Business Development Program grant supporting livestock production in the North Country.