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 […]
Innovation in Practice: Employee Management at T&E Meats Read More »
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
Plant in a Box: A Solution for USDA-Inspected Poultry Processing? Read More »
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
Testing The Idea: Using Existing Research to Assess Meat Processing Options Read More »
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
The Business of Dry Curing Read More »
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
Sausage Formulation Spreadsheet Read More »
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
Food Choice as a Fundamental Liberty Right Read More »
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
NC Choices Technical Assistance Project Training Manual Read More »
Overview Date: Sept.9, 2014 Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. Small Plant Operators: do you dread the busy fall season? It can be the most lucrative time of year for small meat processing facilities but is also often the most stressful. Your plant is at
Plant Management Strategies to Reduce Fall Season Stress Read More »
A Niche Meat Processor Assistance Network webinar. Date: January 7, 2015 Duration: one hour Local meat and poultry markets rely on small processors with a range of skills and services. NC Choices, an initiative of the Center for Environmental Farming Systems at North Carolina State University, spent two years working with a set of small processors
A Niche Meat Processor Assistance Network webinar. Date: February 18, 2015 Duration: one hour Overview: The first USDA-inspected mobile slaughter unit (MSU) for red meat species began operating in 2002. Since then, MSUs have not only evolved in size and design but have also gone international: Europe, South America, Papua New Guinea, and soon
Mobile Slaughter Units (MSUs): An International Perspective Read More »
