Want to learn more about meat processing but aren’t sure where to start? Processing is an essential link in local meat supply chains, but it’s a complicated business. If you’re a livestock producer — or work with producers — and have questions or concerns about processing, you’ll benefit from NMPAN’s “Beginner’s Guide to Local Meat Processing” on the basics. And if you’re a processor already, you can use the short fact sheets below to educate others about your business.
Our four short and easy-to-read fact sheets — free to download — cover:
Download and share them with clients, collaborators, regulators, and others who would benefit from a deeper understanding of local meat processing.
Also, check out our new video series called “Meet the Meat Processor”. They include 8 short interviews with small-scale meat processors in the Northwest, from the 2018 Northwest Meat Processors Association conference. You will learn more about their businesses, what they are excited about, and what challenges keep them up at night. Watching these videos is a great way to get a better understanding of how the local meat value chain work. A big thank you to Western SARE for funding this project and Immense Imagery for the video editing.
20 minute long compilation video of all 8 interviews
Kevin Trosclear of Mountain View Custom Meats (custom exempt shop)
Dee Haun of Haun’s Meat & Sausage (custom exempt shop)
Ken Braaten of Farm to Market Pork (MT state inspected processor)
Nels Youngberg of Mineral Springs Poultry (OR exempt poultry processor)
Randy Feigner of White’s Country Meats (custom exempt shop)
Tanya Dolby of H & K Meats (custom exempt shop)
Tracy Smarciarz of Heritage Meats (USDA inspected co-packer)
Daniel Scott of Sonnen’s Meats (custom exempt shop)
When you’re done with the Beginner’s Guide to Local Meat Processing and watching the videos above, explore the NMPAN website to go deeper on operations, regulations, business planning, case studies, and other key aspects of local meats processing.