Slaughter
Humane Handling for Haulers
Here’s a good list of livestock handling guidelines you can send in a letter to your haulers.
Food Safety
Visual Carcass Inspection
Here’s a good general approach to inspecting a carcass for visible contamination and the preventative action needed to avoid or correct inspection failure.
HACCP
Updated HACCP Guidance
Stay updated on the latest HACCP guidelines to keep your customers safe.
Customer Resources
Differences Between Beef Grinds
There is a difference between ground beef and what is required for certain labels and product names. Download the PDF to learn more.
Principles of Meat Science
Managing Meat Color
Manage the color of the meat you sell by controlling your packaging materials and characteristics.
Principles of Meat Science
The Color of Meat
This resource guide takes you into some of the finer points of factors affecting meat color and what it means.
Labeling & Packaging
Meat Product Label Requirement
The Food Safety and Inspection Service (FSIS) of the USDA requires all meat product labels to include specific details.
HACCP
Foreign Material Control & Prevention
This comprehensive manual includes an explanation of a foreign matter challenge as well as thorough detail about prevention, detection and response.
Business
Crisis Management Planning
A well-thought-out plan provides a sense of control during an uncontrollable situation.
Plant Operations
Thawing Meat for Processing
An excellent reference for several safe thawing approaches, and the advantages and disadvantages of each one.
Customer Resources
Manage Storage Times with FoodKeeper App
This FoodKeeper App tells you how long you can keep an item refrigerated or frozen.
Principles of Meat Science
The Importance of Lighting
An overview on the different types of light, their varying intensities and how their rendering indexes and color temperatures influence the look of raw meat.