A Niche Meat Processor Assistance Network webinar. Date: October 23, 2025Duration: 90 Minutes You already track production, labor, and yields—but are you tracking the right numbers? In this free webinar, NMPAN and Good Roots dive into their new, real case study about three different small meat processors who used simple Key Performance Indicators (KPIs) to identify […]
A Niche Meat Processor Assistance Network webinar. Date: November 30th, 2023 Duration: 60 Minutes Building and scaling meat businesses: how to determine which market channels are right for you, price your products, find and keep customers, deliver, fulfill and get paid! Please join us for our new series, ‘Ask Me Anything’, where NMPAN’s team of boots-on-the-ground
Webinar: Ask Me Anything – Intro to Wholesaling Meat Q&A Read More »
A Niche Meat Processor Assistance Network webinar. Date: October 26th, 2023 Duration: 61 Minutes Dr. Kurt Vogel and Ashlynn Kirk of the Humane Handling Institute at University of Wisconsin -River Falls explain their exciting new programand field all of your most pressing humane handling questions! We troubleshoot handling and stunning related challenges, beginning with scenarios that we have
Webinar: NMPAN Live – Humane Handling Q&A with the Humane Handling Institute Read More »
A Niche Meat Processor Assistance Network webinar. Date: October 5th, 2023 Duration: 90 Minutes Are slaughter and fabrication yields a part of the daily conversation in your small plant? Do you track yields throughout your production process? If so, are you using that data to make decisions on the cut floor? Whether the answer
Webinar: NMPAN Live – Optimizing Production Yields for Profit and Efficiency Read More »
A Niche Meat Processor Assistance Network webinar. Date: August 24, 2023 Duration: 120 minutes Are you interested in learning more about what deregulation could look like in the niche meat industry? Please enjoy this lively discussion between Denise Perry, PhD and meat processing operations expert, and David Zarling of NMPAN where they facilitate a
Webinar: Deregulation for Small Meat Processors Read More »
HACCP and Meat Cutting Courses Blue Mountain Community College has launched their Master Butcher Certificate Program! The program, developed in collaboration with industry experts and the Northwest Meat Processors Association, will provide participants with hands-on training and essential knowledge for success in this rewarding field. Whether you’re looking to begin a career in butchery, expand your
Newsletter: Ongoing Affiliate Training Read More »
Overview Have you thought about selling Halal meat? How about offering Halal slaughter at your plant? Halal certified food is expected to reach nearly $2 trillion in sales by 2024. Learn more about what is true Halal meat and how a meat processor can get certified and inspected to do Halal slaughter and processing of
Understanding Halal Certification for Meat Processors Read More »
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 »
According to the USDA, an animal is considered kosher if it is a ruminant (“chews the cud”) and has split or cloven hooves. For red meat, this means only the flesh of deer, antelope, goats, sheep and bovines can be kosher. Chicken, turkey, duck and goose (i.e. not birds of prey) can also be kosher.