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.
Equipment
Producing Safe Sausages
This guide outlines the USDA safety requirements and the right temperature and humidity necessary to safely produce dry and semi-dry sausages.
Plant Operations
Hot Box Carcass Cooler Guide
This guide offers some key considerations to determine size, materials and cooling capacity for a carcass cooler.
HACCP
HACCP Plan Basics
Follow this Food Safety Road Map for all the components you need for hazard analysis, including a link to creating your own HACCP plan.
Sanitation
Writing Your Sanitation SOP
This extremely useful guide outlines the general headlines and details you’ll want to capture when writing your own Sanitation SOP.
Meat Cutting
Chicken Cuts Explained
The most common cuts of chicken have official names and descriptions, as outlined in this downloadable PDF.
HACCP
Record Review Checklist
Use this one-page reminder to help you keep track of regulation citations and required HACCP action steps and sign-off requirements.
Principles of Meat Science
Understanding Woody Breast Meat
Refer to this document for more details about the causes of woody breast, the severity levels and whether it can be used in your meat value stream.
Slaughter
Pork Slaughter Process Video
**Warning Graphic Content: The accompanying video runs through the steps of pig slaughter, from stunning to final processing.
HACCP
How to Appeal an NR
If you’re ever issued an NR you feel is inaccurate or unjustified, don’t panic, investigate.