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Processing
Curing a Country Ham
Meat scientist Dr. Gregg Rentfrow guides you through the ham selection, trimming and curing process that leads to a delicious ham.
Business
Grant Writing Fundamentals
Watch this in-depth workshop on grant writing, focusing on aligning project goals with funding opportunities, structuring clear objectives, and using logic models to demonstrate measurable outcomes.
Plant Operations
Building a Successful Staff
The accompanying PDF outlines the basic guidance you’ll need to set requirements, train staff and ensure the consistent performance your business needs to be successful.
Latest Courses
Oct 23, 2024-Oct 24, 2024
2024: Basic HACCP for Meat & Poultry
The Basic HACCP Short Course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations for meat and poultry establishments.
Oct 24, 2024-Oct 25, 2024
Building a Robust Systematic Approach to Animal Welfare
Create a collection of establishment-specific protocols and documentation and leave with a "robust ready" humane handling plan.
Nov 5, 2024-Nov 7, 2024
Thermal Processing Workshop
The Thermal Processing Workshop takes an in-depth, comprehensive, and interactive approach to understanding all aspects of thermal processing for meat and poultry products.
Latest Events
Oct 9, 2024-Oct 11, 2024
Meat Institute Protein Pact Summit
The Protein PACT Summit, the premier event for meat industry leaders, returns for its fourth year.
Oct 21, 2024-Oct 23, 2024
Pork 101 – Iowa State
Join us at Iowa State University to participate in PORK 101!
Oct 22, 2024-Oct 24, 2024
Poultry 201
Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products.