Meat Cutting
Chicken Cuts Explained
The most common cuts of chicken have official names and descriptions, as outlined in this downloadable PDF.
HACCP
Record Review Checklist
Use this one-page reminder to help you keep track of regulation citations and required HACCP action steps and sign-off requirements.
Principles of Meat Science
Understanding Woody Breast Meat
Refer to this document for more details about the causes of woody breast, the severity levels and whether it can be used in your meat value stream.
Slaughter
Pork Slaughter Process Video
**Warning Graphic Content: The accompanying video runs through the steps of pig slaughter, from stunning to final processing.
HACCP
How to Appeal an NR
If you’re ever issued an NR you feel is inaccurate or unjustified, don’t panic, investigate.
Processing
Selecting Raw Materials for Sausage
Each meat ingredient has its own fat content, flavor profile and functionality contributing to the final product attributes.
Slaughter
Pork Slaughter Process Flow
This handy process chart lists out every major step in pork slaughter and processing.
Processing
Sausage Source Material Examples
Refer to this useful link for a simple diagram of sausage meat examples, names and lean/fat ratios.
Sanitation
Sanitizer Considerations for SSOP’s
Your specific needs, type of products processed and your sustainability goals affect the sanitizing product you choose for your facility.
Sanitation
Sanitation Standard Operating Procedures (SSOP’s) Overview
Review the accompanying slides for a helpful reminder about cleaning, sanitizing, record keeping, corrective actions and responding to NR’s.
Processing
Verifying Fat/Lean Label Declaration
Ground beef producers need to verify fat content in compliance with the CFR Ground Beef Standard of Identity.
Processing
Fat-to-Lean Guide for Grinding Beef
Here’s a quick and easy visual guide to help you estimate declared fat-to-lean percentages in your beef primals for verification.