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.

Healthy USDA Relations

HACCP

Healthy USDA Relations

A good working relationship with USDA inspectors often helps make food safety concerns easier to manage and resolve.

Cleaner Types and Uses

Sanitation

Cleaner Types and Uses

A good reference for the different types of sanitizers, their chemical make-up and a handy comparison guide to understand what products are ideal in different processing situations.

What Does “Intended Use” Mean?

Food Safety

What Does “Intended Use” Mean?

This guide helps small meat processors and butchers understand how to manage beef products safely by identifying their intended use and addressing potential contamination risks.

Labeling Special Statements and Claims

Labeling & Packaging

Labeling Special Statements and Claims

Navigate special statements and claims with ease: Watch our webinar for a clear guide and access to the latest FSIS Label Approval Guideline.

Submitting a Label

Labeling & Packaging

Submitting a Label

Streamline your USDA label submissions: Watch our webinar for expert guidance on using the Label Submission and Approval System (LSAS).

Filling Out a Label Approval Form

Labeling & Packaging

Filling Out a Label Approval Form

Master FSIS form 7234-1: Watch our step-by-step guide to filling out the label approval form with expert tips and resources.

Basic Labeling Requirements

Labeling & Packaging

Basic Labeling Requirements

Stay compliant and avoid costly mistakes: Watch our webinar on basic labeling requirements for meat and poultry products.

Creating Value with Chicken Sausage

Processing

Creating Value with Chicken Sausage

Making coarse ground sausages using chicken thigh meat and other dark meat increases the value of meat sources.

Safe and Delicious Pork

Customer Resources

Safe and Delicious Pork

The accompanying guide gives you some quick points for preparing various cuts of pork at varying levels of doneness.