Resources for Meat Processing & Meat Industry

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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.

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.