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Troubleshooting and FAQs

Troubleshooting and FAQs: Find straightforward solutions to common meat processing questions and challenges with our easy-to-follow answers.

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Latest Resources

Cutting a Lamb Carcass for Retail

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.

Cutting Up a Whole Chicken

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.

Good Food Hygiene Practices

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