What’s on this page? Building a meat plant is no easy job. Even commercial contractors may not be familiar with the ins and outs of building a food processing plant that needs to be constantly washed down, contains rooms held at -20˚F, and has 1,000+ lb. carcasses hanging from rails throughout the plant. Much information […]
Plant Design and Construction Read More »
Contents 1 Overview 2 Recording of the Webinar 3 More about Guide to Designing a Small Red Meat Plant 4 Mike Willet’s Presentation Slides 5 Keith DeHaan’s Presentation Slides 6 Arion Thiboumery’s Presentation Slides Overview Thinking about building a new plant? Want to expand your existing plant? Or considering getting into the meat processing business?
Building a Small Meat Processing Plant Webinar Read More »
Overview Meat labels can be confusing, for producers, processors, and consumers. Officials from both the USDA/FSIS Labeling and Program Delivery Division, and Iowa Meat and Poultry Inspection, and the operations manager of Organic Valley’s meat division, Organic Prairie, explain the label approval process, voluntary label claims, updated requirements, and how FSIS interprets claims defined by
Meat Labels and Label Claims Read More »
Central Coast Ag Co-op website Update: Fall 2012 As of September 2011, the Central Coast Ag Cooperative MHU is BACK in operation, slaughtering under USDA inspection at least 2 days/week. The MHU is still owned by the co-op but is leased and operated by J & R Meats, a small butcher shop in Paso Robles,
Central Coast (CA) Mobile Harvest Unit Read More »
Side view of the CADC unit When was it built and when first made available to producers? The mobile processing unit was built in 2002. Does this MPU operate under the 20,000 bird exemption? Yes. This unit was designed for small producers; the capacity for the unit in any one growing season is around 20,000
Community Agricultural Development Center Read More »
Updated August 2013 Acre Station Meat Farm website Basic information Capacity per day: 80 hogs or 7 cattle. Added lamb and goats in 2013, processing about 20/mo. Hours/day of operation: 8Days/week: 5Weeks/year: 52Species: Hogs, cattle, and wild gameServices: slaughter, processing, value-added processing (smoking, brining, curing, salting, grinding, sausage-making), packaging, labelingSquare feet: 7000 sf processing facility;
Acre Station Meat Farm Read More »
Mobile slaughter/processing units have been getting attention in recent years as a potentially expedient way to bring access to inspected processing to a community or region. Why are they popular? First, they are typically less expensive to build than stationary facilities. Second, by traveling from farm to farm, they allow on-farm slaughter, which many people
Mobile Slaughter/Processing Units Read More »
Contents 1 Overview 2 Recording of the Webinar 3 eXtension Page Explaining Poultry Processing Exemptions 4 Dr. Robert Ragland’s Presentation Slides 5 Clarence Davis’ Presentation Slides 6 Requesting to Use an Exempt Facility to Process Poultry from more than one Producer/Grower Overview Please Note: This webinar is no longer available in video form, however,
Poultry Processing Exemptions Webinar Read More »
What’s NMPAN? ***visit our website at nichemeatprocessing.org*** The Niche Meat Processor Assistance Network (NMPAN) is a national network of people and organizations providing technical assistance and other support to small to mid-sized meat processors and the livestock producers and niche meat buyers who depend on them. Small and mid-sized plants—when available at all—can lack
Niche Meat Processing Community Page Read More »
<< Back There are many certifications currently available for livestock producers to differentiate their meat products in the marketplace. Some market niches and producer and/or product certifications require that processors be certified as well. Common examples include organic, humane, halal, and kosher. Here are brief descriptions of what these terms mean, relative to meat processing,
Certifications: organic, humane, religious Read More »