Slaughter
Beef Slaughter and Processing
*Warning: Graphic Content. See beef cattle stunned with a captive bolt and the following full carcass dressing and processing method used in today’s processing plants.
Slaughter
Creating a Sanitary Dressing Program in Beef
Establish and ensure a safe, ethical and hygienic slaughter sanitary dressing program.
Slaughter
Creating a Sanitary Dressing Program in Hogs
Establish and ensure a safe, ethical and hygienic slaughter sanitary dressing program.
HACCP
Good Manufacturing Practices (GMP) Memo Outline
This outline provides some detail about what to include when writing your own GMP guidelines.
Processing
Better Burgers and Meatballs
A better understanding of how different factors affect shape and texture helps form better burgers and meatballs.
Slaughter
Humane Handling for Haulers
Here’s a good list of livestock handling guidelines you can send in a letter to your haulers.
Food Safety
Visual Carcass Inspection
Here’s a good general approach to inspecting a carcass for visible contamination and the preventative action needed to avoid or correct inspection failure.
HACCP
Updated HACCP Guidance
Stay updated on the latest HACCP guidelines to keep your customers safe.
Customer Resources
Differences Between Beef Grinds
There is a difference between ground beef and what is required for certain labels and product names. Download the PDF to learn more.
Principles of Meat Science
Managing Meat Color
Manage the color of the meat you sell by controlling your packaging materials and characteristics.
Principles of Meat Science
The Color of Meat
This resource guide takes you into some of the finer points of factors affecting meat color and what it means.
Labeling & Packaging
Meat Product Label Requirement
The Food Safety and Inspection Service (FSIS) of the USDA requires all meat product labels to include specific details.