Labeling & Packaging
Basic Labeling Requirements
Stay compliant and avoid costly mistakes: Watch our webinar on basic labeling requirements for meat and poultry products.
Processing
Creating Value with Chicken Sausage
Making coarse ground sausages using chicken thigh meat and other dark meat increases the value of meat sources.
Customer Resources
Safe and Delicious Pork
The accompanying guide gives you some quick points for preparing various cuts of pork at varying levels of doneness.
Principles of Meat Science
How pH Affects Processed Meats
This science article includes detailed chemistry of how pH affects water-holding capacity as well as myoglobin and lipid oxidation in your processed meats.
Business
How to Win Grant Funding
This comprehensive toolkit includes simple instructions for creating a competitive grant proposal.
Plant Operations
Managing Carcass Cooling
Use this basic outline to guide your facility and staff through a thorough carcass cooler organization and management plan.
Processing
Curing a Country Ham
Meat scientist Dr. Gregg Rentfrow guides you through the ham selection, trimming and curing process that leads to a delicious ham.
Business
Grant Writing Fundamentals
Watch this in-depth workshop on grant writing, focusing on aligning project goals with funding opportunities, structuring clear objectives, and using logic models to demonstrate measurable outcomes.
Plant Operations
Building a Successful Staff
The accompanying PDF outlines the basic guidance you’ll need to set requirements, train staff and ensure the consistent performance your business needs to be successful.
Meat Cutting
Filleting or Pan Frying Fish
Dr. Rentfrow takes us through two fundamental methods of fish cutting – pan frying preparation for smaller pan fish and fileting for larger game fish.
Meat Cutting
Pork Carcass Fabrication
Watch this detailed video from the University of Kentucky for a good look at the cuts of pork you typically sell to your customers.
Customer Resources
Sausages Around the World
Use this handy glossary of sausages to brush up on your knowledge of worldwide sausage names, descriptions and groupings.