LFA – Meat Processing Regulatory Reform
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Finger Lakes Meat Project: The Meat Locker and Meat Suite
A Niche Meat Processor Assistance Network webinar Date: November 18, 2015 Duration: one hour Overview: The Finger Lakes Meat Project is a regional initiative in New York State to grow the freezer trade (sales of meat in bulk quantities such as whole, half and quarter animals) to benefit livestock farmers and consumers. The Project consists of educational efforts,
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Third-Party Audits for Meat Processors
Overview Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. Small and mid-sized meat processors are increasingly being asked by their customers to go through 3rd party audits for a range of standards and practices. On this webinar, auditors explain what to expect from – and
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Innovation in Practice: Employee Management at T&E Meats
Employee Management at T&E Meats: We frequently hear from small-scale meat processors that finding, training and keeping good help can be a struggle. Joe Cloud, co-owner and manager of T&E Meats, shared with us his company’s approach to employee management, describes his apprenticeship program, and the T&E Meats Bonus Plan. Click here to download the
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Plant in a Box: A Solution for USDA-Inspected Poultry Processing?
A Niche Meat Processor Assistance Network webinar Date: February 25, 2016 Duration: one hour Overview: Small-scale poultry producers are well aware that finding USDA-inspected processing is a big challenge. Very few inspected poultry plants do fee-for-service processing, far fewer than for red meat, largely because it is hard to be profitable. David Schafer, owner and founder
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Testing The Idea: Using Existing Research to Assess Meat Processing Options
Introduction Feasibility studies have become a standard way to assess whether a new processing facility is a good idea: does it meet an actual need? Will it have enough business to survive and thrive? Feasibility studies can also be very expensive in both money and time, not to mention all the time spent writing
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The Business of Dry Curing
A Niche Meat Processor Assistance Network webinar Date: June 25, 2014 Duration: 1 hour Overview There has been significant consumer interest in dry cured charcuterie products, like salumi, in recent years. Consumers love it, chefs want it and it is a good way for producers and processors to get more value out
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Sausage Formulation Spreadsheet
Processors who make small batches of sausage for independent meat producers often use commercial, pre-blended mixes. Mixing a producer’s own specialty sausage recipe is time consuming and can be a logistical headache: processors must keep unique ingredients separated and communicate numerous different recipes to staff with individual batch calculations, increasing the chance of error. Custom
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Food Choice as a Fundamental Liberty Right
Food Choice is a Fundamental Liberty Right By David J. Berg, Legal Research and Writing David J. Berg worked as a maritime lawyer in Boston for almost twenty years and now works as an independent legal writer. He has been interested in food choice and food rights for some time. He developed the idea
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NC Choices Technical Assistance Project Training Manual
In 2013-2014, NC Choices and the Niche Meat Processor Assistance Network collaborated on a project to provide direct technical assistance on a range of topics to a group of small-scale meat processors across North Carolina. The goal of the project, “Supporting Sustainable Rural Economic Development through Advancement of North Carolina’s Niche Meat Industry,” was to improve the
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