There are a limited number of independent USDA-inspected poultry processing plants that will do custom fee-for-service processing for farmers. Below is a table of the establishments we have located. Table organized by state and then alphabetical. Call first to see if they are still in business, still have USDA inspection, and are still booking slots. […]
USDA Inspected Fee-for-Service Poultry Processors Read More »
Page updated 9.1.2022 If you are selling meat, it has to be inspected (both slaughter & butchering) by either a state inspection program or a USDA Food Safety Inspection Service inspector. We will go into more details about what that means below. If you are selling a live animal to a person or a group
Meat Regulations for Producers Read More »
Updated 5.21.2023 This page will highlight different state-level grant or loan programs that can be utilized to start new meat processing plants, upgrade existing ones, or fund other niche meat supply chain projects. Some of these are in response to the COVID-19 pandemic and others are longer standing programs designed to incentivize local and regional
State Funding Programs for Meat Processing Facility Improvements/Upgrades/New Facilities Read More »
On October 2, 2015, this content was automatically unpublished and marked as inactive. Please feel free to rework this page, along with properly indicating the copyright for all included images and republish it as appropriate. Do not hesitate to Contact our Community Support staff with any questions you may have. Humane treatment of farm
Southern Puget Sound, 2008 Study title: “Local Meat for Local Meals: An Assessment of Demand for a Mobile Slaughtering Unit in Pierce, King, Kitsap and Thurston Counties, for the Puget Sound Meat Producers Cooperative.” Date of study: 2008 Author: Georgine Yorgey, University of Washington (lead author); For study summary: Todd Murray, Washington State University
Southern Puget Sound, 2008 Read More »
Food Defense Plans: the Basics What is a Food Defense Plan? According to USDA’s Food Safety and Inspection Service (FSIS), food defense “focuses on protecting the food supply from intentional contamination, with a variety of chemicals, biological agents, or other harmful substances by people who want to do us harm.” A food defense plan
Food Defense Plans for an MSU Read More »
Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. Standard NCCI Code Exceptions Please note that these classification codes can be used if, and only if an employee is soley engaged in one of the below activities. For example, employees that
List of Standard NCCI Code Exceptions Read More »
Link to Recording and Presentations This Niche Meat Processor Assistance Network webinar, “The Business of Meat Processing: Planning and Profitability,” took place on June 2, 2011. You can find the webinar recording, presentation slides, and links to the discussed publications on this page of the NMPAN webinar archive. Webinar Overview Planning to expand, change,
The Business of Meat Processing: Planning & Profitability Read More »
What’s on this page? The right equipment can make a world of difference in a small meat processing facility. On this page we have videos of several processors sharing their favorite pieces of equipment and processor-to-processor advice about equipment. What do other processors buy? Any suggestions on what to get? Equipment Videos Processor-to-Processor Equipment Advice Equipment
Meat Processing Equipment Read More »
Are You Still Doing Business On A Handshake? Get it in Writing to Save Time and Money By Steven A. Kronenberg An excerpt of this article appeared in the September 2011 NMPAN Newsletter. Steven Kronenberg, an attorney focusing on the food processing, grocery, and restaurant sectors, volunteered to write this for NMPAN in hopes
The Value of Written Business Agreements Read More »