Food Safety
Your Allergen Control Plan
To protect your business and keep customers safe, here is a fundamental framework to build your own Allergen Control Plan.
Business
Meat Terms from A to Z
The University of Nebraska has pulled together a rather exhaustive glossary of industry-speak sure to come in handy.
Customer Resources
Best Meat Thawing
Use this pdf to remind your customers about the safest ways to prepare meat for cooking.
Customer Resources
Keeping Customers Safe
Give your meat and poultry purchasers the basic guidelines necessary to eat healthy and stay safe.
Processing
Solutions Added to Raw Meat
Identify, explain and properly label raw meat and poultry packaged with added solutions. Learn how to calculate percent pickup of solutions and determine yields to meat FSIS requirements.
Processing
Meat Curing and Smoking
Get a comprehensive look at the advantages and disadvantages of curing and smoking as well as a thorough explanation of how to perform both.
Processing
Calculating Pork Retail Cuts
Use this quick guide to calculate the amount of boneless, closely trimmed retail cuts (BCTRC) you can expect from your pork carcasses.
Meat Cutting
Beef Cuts on a Budget
Improve your working knowledge of the most popular and budget-friendly beef cuts for your retail audience. Learn carcass location, nutrition details and more.
Meat Cutting
Fabricating Beef Subprimals for Retail Sale
From general instructions for forequarter, hindquarter and ribbing fabrication to a more detailed look at chuck eyes, ribeyes, sirloin, shoulder cuts and more.
Meat Cutting
The Basics of Beef Cut Fabrication
From skirt steaks to rump roasts, learn the basics of fabricating a beef carcass for your customers.
Food Safety
Code Dating and Rework
Update your knowledge of spoilage bacteria vs. harmful bacteria, different expiration dating systems, and the true impact of reworking processed meat.
Labeling & Packaging
Food Label Essentials
Use this invaluable online resource to learn the fundamentals of meat labeling including downloadable PDFs from the USDA-FSIS website.