Rebecca Thistlethwaite

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, […]

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

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;

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

  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,

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

<< 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,

USDA Organic Seal Meat cannot be labeled or sold as organic unless the slaughter and processing happens at a facility that is certified organic. Attaining organic certification is quite straightforward and not difficult for most processors. And they can still process non-organic meats. The key issue is the ability to segregate organic product, both physically