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
A Niche Meat Processor Assistance Network webinar Date: February 25, 2016 Duration: one hour Overview: Small-scale poultry producers are well aware that finding USDA-inspected processing is a big challenge. Very few
Employee Management at T&E Meats: We frequently hear from small-scale meat processors that finding, training and keeping good help can be a struggle. Joe Cloud, co-owner and manager of T&E
Overview Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. Small and mid-sized meat processors are increasingly being asked by their
A Niche Meat Processor Assistance Network webinar Date: November 18, 2015 Duration: one hour Overview: The Finger Lakes Meat Project is a regional initiative in New York State to grow the freezer trade
A Niche Meat Processor Assistance Network webinar in collaboration with Animal Welfare Approved. Please Note: This webinar is no longer available in video form; however, the presentation materials remain active.
click here to download the worksheet (Excel file) This worksheet was developed by Matt LeRoux of Cornell Cooperative Extension – Tompkins County and recently shared at the Oregon State
Profiles in Small-Scale Processing: Blue Ridge Meats Date: May 28, 2015 Duration: one hour Overview: What makes a small-scale processing plant successful? We get asked that question on a regular
Inyo County, 2009 Study title: “Final Report: Natural Livestock Feasibility Study” Author: Jeff Schahczenski Date of study: February 2009 Group behind study: National Center for Appropriate Technology (NCAT) NCAT
This article is a sub-article of the larger article Mobile Slaughter Unit Costs and Revenues: Projections from Nevada. Excerpted with permission from Curtis, K. R.*, M. Cowee, A. Acosta, W.
Overview Note: This webinar is no longer hosted, but the class materials and resources are still listed below. The 2008 Farm Bill included a provision to allow the interstate sale
Other Loan Guarantee Programs While a guarantee may be necessary under certain circumstances and can sometimes foster better loan terms (related to repayment period or interest rate) depending on the
A Niche Meat Processor Assistance Network webinar Date: Tuesday, July 26, 2016 Duration: one hour Overview: Livestock producer co-ops are often interested in owning and operating their own processing plants. On this webinar,
A Niche Meat Processor Assistance Network webinar Date: March 30, 2016 Duration: one hour Overview: Managing, treating and removing solid waste and wastewater often comes at a significant cost for small-scale meat processing
The following studies and reports, listed in order of publication date, look at different challenges related to meat processing in Oregon. Oregon Lamb Processing Feasibility Study Author: NEWCO Northwest, on
Five Financial Assistance Programs that Work Many financial assistance programs at the state and federal levels will not work for small meat processors. If we had a dollar for every
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
Producer-Processor Communication Local meat and poultry can’t get to market without a processor, but processors are pulled in many directions: producers would like more processing options, the kind of
If you are a meat processor, and you believe your inspector has given you an “NR” or noncompliance record that is unwarranted or an error, you have the right to