Tag Archives: nmpan

Meat Processing Equipment

What’s on this page? The right equipment can make a world of difference in a small meat processing facility.  On this page we have videos of several processors sharing their favorite pieces of equipment and processor-to-processor advice about equipment. What do … Continue reading

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NMPAN Affiliates Texas

Niche Meat Processor Assistance Network Home   Primary State Affiliate Dr.Davey Griffin Professor and Extension Meat Specialist Texas A&M University College Station, TX  (979)845-6489 dgriff@tamu.edu   Other Contacts in Texas Texas Association of Meat Processors  http://www.txmeatprocessors.org   National Contacts Niche … Continue reading

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Uncured Bacon

With the expansion of uncured, nitrite/nitrate-free products in the marketplace, there has been some confusion around the regulatory requirements.  Uncured (or “nitrite/nitrate-free”) products require the same safe handling instructions* as cured products since they are both raw products.  In addition, if you are … Continue reading

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NACMPI is Seeking Nominations – Learn More and Apply

A Niche Meat Processor Assistance Network webinar                Date: May 15, 2014 Duration: 30 minutes   All NMPAN webinars are free and open to the public. Overview The National Advisory Committee on Meat and Poultry Inspection (NACMPI) is … Continue reading

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NMPAN Affiliates Oregon

On October 2, 2015, this content was automatically unpublished and marked as inactive. Please feel free to rework this page, along with properly indicating the copyright for all included images and republish it as appropriate. Do not hesitate to Contact … Continue reading

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NMPAN Affiliates Illinois

    Niche Meat Processor Assistance Network Home Primary State Affiliate  Jamie Washburn Extension Educator, Small Farms and Local Food Systems University of Illinois Extension Effingham, IL  jlwshbrn@illinois.edu (217) 347-7773 Other Contacts in Illinois Illinois Association of Meat Processors Dianne … Continue reading

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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 … Continue reading

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Open-Sourced HACCP: Making Cured Meats Production More Accessible

A Niche Meat Processor Assistance Network webinar                Date: April 23, 2015 (note: new date)  Time: 10 am PST / 1pm EST for one hour To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a … Continue reading

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Increase Your Retail Sales with More Frequent Delivery

Increase Your Retail Sales with More Frequent Delivery Nick McCann, Iowa State University Extension Nick McCann is an Agricultural Business Specialist with Iowa State University Cooperative Extension. He works with small meat plants in Iowa, helping them improve their bottom … Continue reading

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Strategies to Increase Throughput

Meat processors, like most businesses, work hard to cut costs, hoping to improve their bottom line. But while cost cutting can sometimes improve profits, too often it doesn’t get us very far. So what can? Research with small plants in … Continue reading

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