Processing
Selecting Raw Materials for Sausage
Each meat ingredient has its own fat content, flavor profile and functionality contributing to the final product attributes.
Processing
Sausage Source Material Examples
Refer to this useful link for a simple diagram of sausage meat examples, names and lean/fat ratios.
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.
Processing
Better Burgers and Meatballs
A better understanding of how different factors affect shape and texture helps form better burgers and meatballs.
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Solutions Added to Raw Meat
Identify, explain and properly label raw meat and poultry packaged with added solutions. Learn how to calculate percent pickup of solutions and determine yields to meat FSIS requirements.
Processing
Meat Curing and Smoking
Get a comprehensive look at the advantages and disadvantages of curing and smoking as well as a thorough explanation of how to perform both.
Processing
Calculating Pork Retail Cuts
Use this quick guide to calculate the amount of boneless, closely trimmed retail cuts (BCTRC) you can expect from your pork carcasses.
Food Safety
Food Safety Best Practices for Ground Meat
The Beef Industry Food Safety Council members share knowledge and best practices for sourcing safe raw materials all the way to shipping finished ground meat products.