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.
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.