Yes, legally speaking, “natural” on a meat label only refers to how the meat is processed, not to how the animal was raised. However, some meat companies — starting with
Shipping fresh (not frozen) meat or meat products is never recommended, unless the products are shelf stable (e.g., canned ham, beef jerky). GEL FREEZER PACKS vs. DRY ICE: Regular ice
Currently (2009), the nine states that cooperatively operate under the authority of the Federal State Cooperative Act (Talmadge-Aiken) are Alabama, Georgia, Illinois, Mississippi, North Carolina, Oklahoma, Texas, Utah, and Virginia.
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
A custom slaughter facility is a slaughter facility that does not have a state or federal inspector on duty, which means that the meats from these facilities are not considered
Yes, many farmers sell meats directly off their farm. These meats are still required to be processed in a state– or federally-inspected facility and must be labeled properly just as
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
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
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.
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
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%
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
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
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
Innovations in Wastewater Management for Small Meat Processors A Niche Meat Processor Assistance Network webinar Date: July 23, 2013 Duration: 50 minutes Overview Finding an affordable and legal way to manage wastewater
