Inspection

Webinar: Ask Me Anything – Intro to Wholesaling Meat Q&A

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 […]

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Webinar: NMPAN Live – Humane Handling Q&A with the Humane Handling Institute

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

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Webinar: NMPAN Live – Optimizing Production Yields for Profit and Efficiency

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

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Webinar: Deregulation for Small Meat Processors

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

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Newsletter: Ongoing Affiliate Training

HACCP and Meat Cutting Courses eHACCP.org is also offering online accredited HACCP courses. Check out their offerings here. HACCP Consulting Group offers virtual basic HACCP courses, including some in Spanish. See their upcoming courses here. Upcoming HCG Courses: Basic HACCP January 25-26, 2024; Virtual in Spanish February 27-28, Virtual FSPCA Preventative Controls and HACCP January 23-25, 2024; Virtual Next

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Kosher

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.

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