<< Back Cost Analysis: Are you Making Money? How do you know if you’re making money? And what can you do if you’re not? Most small processors (like most small businesses) don’t fully understand why they are or aren’t making money and what they can do about it. Here, Arion Thiboumery, co-founder of the Niche …
Business and Marketing Models for Small Scale Meat Processing and Slaughterhouse Facilities April 2011. Prepared by Keith DeHaan, Food and Livestock Planning, and funded by USDA Rural Development, for the South Coast Meat Project. This analysis has five sections, divided into two documents. Download the first one here. Download the second one here. DOCUMENT 1 …
Business Plan for a New Small USDA Inspected Meat Processing Plant to Serve Local Livestock Producers May 2011. Prepared by Keith DeHaan, Food and Livestock Planning, and funded by USDA Rural Development, for the South Coast Meat Project. Includes financials. Table of Contents Plan Summary Download full plan (pdf, 34 pages, 280KB) Table of Contents Executive …
Business Plan for a Producer-Owned Meat Marketing Company April 2011. Prepared by Keith DeHaan, Food and Livestock Planning, and funded by USDA Rural Development, for the South Coast Meat Project. Includes financials. Table of Contents Plan Summary Download full plan (pdf, 41 pages, 310KB) Table of Contents Executive Summary Introduction Market Plan Market Development Target …
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What’s Here? Every business needs a plan, and a good model can help you write yours. In this set of pages, you’ll find business plans for a small, USDA-inspected meat processing plant and linked meat marketing company, including a multi-part business and marketing analysis. The plans describe a plant that provides fee-based meat processing services …
Small Meat Plant and Marketing Company Business Plans Read More »
<< Back What’s on this page? Meat processing rules and regulations are complex but not impossible to understand. In the words of one of our favorite processors, Will Harris of White Oak Pastures, “you gotta keep the meat cool, clean and covered.” Maintaining proper temperatures, good sanitation, and protection from foreign elements (indoors and …
