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.
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.
Food Safety
Good Food Hygiene Practices
This one-page tip sheet offers a good working knowledge of possible scenarios where cross contamination could occur.
HACCP
Healthy USDA Relations
A good working relationship with USDA inspectors often helps make food safety concerns easier to manage and resolve.
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.
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 & 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.
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).
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.
Labeling & Packaging
Basic Labeling Requirements
Stay compliant and avoid costly mistakes: Watch our webinar on basic labeling requirements for meat and poultry products.
Processing
Creating Value with Chicken Sausage
Making coarse ground sausages using chicken thigh meat and other dark meat increases the value of meat sources.
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.