On average (not for sure, just an average) lamb dress out at 51% so that X 150 = 76.5 lbs. This figure will then need to be multiplied by 75% to get take home meat = 57.375 lbs. take home. See this publication for more of a discussion on all the factors addressing meat cut […]
On average, how much would the hanging weight be of a 150 lb. live lamb? Read More »
Connecticut River Valley, 2008 Study title: “Demand and Options for Local Meat Processing: Finding the way from pasture to market in the CT River Valley” Date of study: June 2008 Author: Kelly Coleman, Community Involved in Sustaining Agriculture (CISA) 1 Sugarloaf Street, South Deerfield, MA 01301; (413) 665-7100 CISA website Geographic area covered: Massachusetts, Connecticut,
Connecticut River Valley, 2008 Read More »
Contents 1 Overview 2 Recording of the Webinar 3 Nick McCann’s Presentation Slides 4 Sarah Cornelisse’s Presentation Slides 5 Arion & Lauren’s slides about NMPAN Business Planning Guide 5.1 NMPAN’s “Small Meat Processors Business Planning Guidebook” and Cash Flow Template Overview Planning to expand, change, or build a new meat processing business? Trying to figure
The Business of Meat Processing: Planning and Profitability Read More »
A Niche Meat Processor Assistance Network webinar Overview Recording Keith DeHaan’s slides Chris Raines’ slides Text of the audio Overview Finding a processor that does what you need, when you need it, can be challenging. Building a new facility to meet that need might seem like a good idea. Sometimes it is, but often it
To Build or Not to Build: Lessons Learned from New Processing Ventures Read More »
A Niche Meat Processor Assistance Network webinar Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. USDA’s Food Safety and Inspection Service finalized new rules in 2012about nutritional labeling of meat and poultry products. On this Niche Meat Processor Assistance Network webinar, FSIS staff explained the
Nutritional Labeling of Meat and Poultry: the New Rules Read More »
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
Meat Plans Business & Marketing Analysis Read More »
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 Small Inspected Meat Plant Read More »
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
Business Plan for Regional Meat Marketing Company Read More »
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 »
The “lip” which is on or off is an extra piece of muscle. Typically, “lip on” is cheaper by the pound, because it hasn’t been trimmed enough and is considered lower quality than “lip off.”
What do “lip on” and “lip off” mean for buying rib eye steaks? Read More »