Processing
A Practical Guide to Meat Processing: What Processors Need to Know
This guide breaks down meat processing—from grinding to curing—and explains why it matters for flavor, safety, nutrition, and shelf life. A go-to resource for anyone in the meat industry.
Slaughter
Getting Started with the New Swine Inspection System (NSIS)
Thinking about NSIS? This guide shows you how to get set up, train your crew, and meet expectations—while keeping your line running smoothly.
HACCP
FSIS Guidance for Small & Very Small Plants
FSIS resources built for small plants: HACCP models, training, help desk support, and funding info—everything you need to stay compliant and inspection-ready.
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.
Food Safety
Cooking & Cooling Summary
This video offers a review of the AAMP Cooking & Cooling series with some final thoughts by Outreach Specialist Abbey Davidson.
Labeling & Packaging
Meat Cuts Naming Practices
Join marketing and product specialists in this introductory webinar that explains the creation and adherence to a standard approach to meat nomenclature.
Equipment
Choosing the Right Stuffer
Determine which meat stuffer setup is right for you and your operation based on the pros and cons of each.
Equipment
Uneven Carcass Splits
Learn how to identify and correct the carcass variation, equipment failure and human error that typically lead to uneven splits in carcasses.
Equipment
Humidity During Smoking
When smoking meats, humidity is one of the most important factors affecting color development.
Food Safety
Safe Product of Cured Products
Understanding cooking critical limits, proper come-up-time (CUT), relative humidity and cooling parameters is important to keep cured meat safe from pathogens and to ensure stable storage life.