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Processing
Lamb Quality Grading: Essential Guidelines for Meat Processors
Understanding USDA lamb quality grading empowers meat processors to deliver superior, consistent products. This video provides tips to boost product value, market trust, and staff expertise.
Processing
Sous-Vide: Unlocking Consistency, Safety, and Value
Sous vide empowers meat processors to deliver premium results, ensuring food safety and maximizing product appeal. With this technique, processors can achieve consistent, high quality meat cuts.
Meat Cutting
Butcher’s Guide to Red Meat
A practical, easy-to-read guide for meat processors covering the essentials of cutting, storing, and selling beef, pork, and lamb.
Latest Courses
Feb 1, 2025-Mar 1, 2026
Meat Processor Academy Mastermind Program
The Meat Processor Academy Mastermind Program is a "all-hands-on-deck" immersive experience that is guaranteed to take your business to the next level.
Aug 1, 2025-Oct 30, 2025
Small Meat Processing Management Training Program
Guiding owners and managers in pursuit of a successful small business. APPLY BY JUNE 15!
Oct 7, 2025-Oct 9, 2025
Iowa State HACCP Workshop – Fall
This HACCP course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants.