Business
Creating a Digital Presence
The development of digital marketing and e-commerce in food businesses is crucial to reach and serve your customers.
Labeling & Packaging
Ground Meat Packaging
Use this handout as a handy reminder of the various packaging approaches for ground meat.
Principles of Meat Science
Are Phosphates Good or Bad?
Learn the facts about phosphate effects on our bodies and whether or not to include it in your meat applications and labeling.
Food Safety
Managing Biohazards
If there’s ever a need to clean up bodily fluids, use this valuable reference guide to establish a plan to keep everyone safe.
Food Safety
Protecting Food from Intentional Harm
The attached chart offers a quick, simplified view of some of the vulnerabilities and appropriate measures to help protect food from intentional harm.
Sanitation
8 Basic Steps of Sanitation
These 8 basic steps help make cleaning the equipment and structures in your facility easier and more effective.
Customer Resources
The Many Colors of Ground Beef
Here’s a quick and easy customer reminder about factors affecting meat color.
Customer Resources
Best Freezer Packaging
Share this resource with your customers for a quick reminder of best vs. worst storage ideas for freezing meat.
Customer Resources
Cutting Board Wisdom
Raw meat and cutting boards are a dangerous combo when mixed with read-to-eat foods.
Customer Resources
Safe Refrigerator Storage
The best positioning of beef, pork and poultry to ensure all stored food remains safe.
Plant Operations
Uses for Animal Hides and Byproducts
The Agricultural Utilization Research Institute (Auri) and the U.S. Dept. of Ag. conducted a study to explore alternative applications for animal hides and byproducts.
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.