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
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?
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
A Niche Meat Processor Assistance Network webinar Learn more about NMPAN: www.nichemeatprocessing.org Webinar Description Mobile poultry processing units (MPPUs) have been around for more than ten years. On this
A Niche Meat Processor Assistance Network webinar Overview N-60 sampling. Multi drug resistance. Pathogen v. adulterant. Non-0157 STECs. MDR Salmonella strains. Gram negative v. gram positive organisms. CFU, APC,
Mobile Slaughter Units: Reports from the Field and Future Directions A Niche Meat Processor Assistance Network webinar Date: September 10, 2013 Duration: 90 minutes Overview Inspected mobile slaughter units for beef,
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
What’s on this page? Upgrading or expanding an existing meat processing plant, building a new facility, buying equipment… it all costs money, and plenty of it. The information on this
Cost Analysis: Are You Making Money? A Niche Meat Processor Assistance Network webinar Date: March 19, 2014 Duration: 1 hour All NMPAN webinars are free and open to the public. Overview Many
A Niche Meat Processor Assistance Network webinar, presented in collaboration with USDA’s Food Safety and Inspection Service. Date: February 4, 2014 Duration: 1 hour The Cooperative Interstate Shipment Program, authorized by the
Here are a set of blueprints for a mobile poultry processing unit (MPPU) built to operate under “equal to” state inspection in Vermont. The MPPU was built by the Vermont Agency of
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
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
<< 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
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
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
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
A Niche Meat Processor Assistance Network webinar. Date: February 18, 2015 Duration: one hour Overview: The first USDA-inspected mobile slaughter unit (MSU) for red meat species began operating in
A Niche Meat Processor Assistance Network webinar. Date: January 7, 2015 Duration: one hour Local meat and poultry markets rely on small processors with a range of skills and services. NC
Overview Date: Sept.9, 2014 Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. Small Plant Operators: do you dread the busy fall season?
In 2013-2014, NC Choices and the Niche Meat Processor Assistance Network collaborated on a project to provide direct technical assistance on a range of topics to a group of small-scale meat
Food Choice is a Fundamental Liberty Right By David J. Berg, Legal Research and Writing David J. Berg worked as a maritime lawyer in Boston for almost twenty years
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
A Niche Meat Processor Assistance Network webinar Date: June 25, 2014 Duration: 1 hour Overview There has been significant consumer interest in dry cured charcuterie products, like
Introduction Feasibility studies have become a standard way to assess whether a new processing facility is a good idea: does it meet an actual need? Will it have enough