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Troubleshooting and FAQs: Find straightforward solutions to common meat processing questions and challenges with our easy-to-follow answers.
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Meat Cutting
Cutting a Lamb Carcass for Retail
From the many different Chop cuts to Leg of Lamb, learn the ins and outs of lamb fabrication from Dr. Gregg Rentfrow.
Meat Cutting
Cutting Up a Whole Chicken
Dr. Gregg Rentfrow has a few ideas and suggestions about cutting up a chicken into sellable parts for your customers.
Food Safety
Good Food Hygiene Practices
This one-page tip sheet offers a good working knowledge of possible scenarios where cross contamination could occur.
Latest Courses
Nov 12, 2024-Nov 14, 2024
Basic Sausage Short Course
With a focus on the technology of sausage processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques
Jan 14, 2025-Jan 16, 2025
Cured Meat Short Course at Iowa State University
With a focus on the technology of cured meat processing, one of the premier meat processing courses in the country!
On Demand
Animal Care & Handling in Small Plants
This on-demand series is open to all meat industry professionals and stakeholders. Sessions will be available beginning June 23, 2021.
Latest Events
Dec 10, 2024-Dec 12, 2024
Intertribal Agriculture Council Annual Meeting
Annual conference of the Intertribal Agriculture Council
Jan 9, 2025-Jan 10, 2025
The Midwest Meat Summit
The inaugural Midwest Meat Summit brings together every part of the meat supply chain to learn, network and build community.
Jan 27, 2025-Jan 30, 2025
DFV-AAMP Quality Competition for Sausage & Ham
The German Butchers Association (DFV, short for Deutscher Fleischer-Verband), the official representative of craft butchers in Germany, formed a partnership with AAMP to hold the DFV/AAMP IFFA Quality