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Newsletter Classifieds

Job Postings Assistant Plant Manager Location: Asheboro, North Carolina Butcher Location: Fort Jones, California Head Butcher Do you love custom butchery, but just want to live in the mountains?  Watauga Butchery

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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

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Newsletter: Upcoming Industry Events

Educational Opportunities and Webinars 2024 August NMPAN Ask Me Anything: Quality Control and Training Programs for the Small Plant Who: Trevor Morones, Founder of Control Point Consulting When: 7/25 @

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Business Planning Resources

<< Back What’s on this page? Here you’ll find resources for planning a new meat processing business or expanding an existing one.  The economics of small-scale meat processing are tough.

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January Newsletter Feature:

Put HER in the RTE Room by Denise Perry, PhD, of Single Shot Consulting and NMPAN Advisory Board Member …continued from the newsletter The reality is that MOST of the

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December Newsletter Feature:

Celebrating the Holidays at a Meat Processing Plant: A Balance of Work and Joy by Chris Fuller, Founder of Fuller Consulting and NMPAN Technical Assistance As the holiday season approaches,

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Modular Harvest System (NY)

  Modular Harvest System Hudson Valley, New York “Now we are thinking of the MHS as a way for people to try out the business, get some experience operating under

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Microbiology for Meat Processors

What’s on this page?  A basic understanding of microbiology can really help as you develop food safety and HACCP plans.  This page has a few resources to get you started as

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Processing Pet Food for Sale

This page was developed with input from experienced producers, processors, and regulators. Consumer interest in raw, local and/or organic diets for their pets has increased greatly in recent years.   With

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Jerky

  If you are interested in preparing jerky in your processing facility, you will need to demonstrate lethality in your jerky-making process. Typically this means cooking under controlled humidity per

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Further Processed Meat Products

<< Back From bacon to jerky, prosciutto and salami, further processed meat products have a strong following. Consumers like the taste, and farmers, butchers, and restaurants like turning lower end cuts into

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