Published on June 19, 2023
Carcass contests at county fairs can help connect youth livestock exhibitors to the value of livestock production.
Published on May 16, 2023
Self-paced online course covering beef and pork cutting along with meat science essentials.
Published on December 19, 2022
Selling meat by the individual retail cut or in bundles requires a license in Michigan.
Published on January 8, 2021
New infographic created by Michigan State University Extension helps consumers understand animal raising label claims such as free range, cage free, and natural.
Published on December 21, 2020
Management is key to finishing cattle at the proper time for small meat processing appointments.
Published on September 11, 2020
A guide for local officials addresses barriers for needed livestock processing in Southeast Michigan
Published on May 7, 2020
The meat case is likely to look different for a period of time due to supply chain disruptions caused by the novel coronavirus, the virus that causes the infectious disease COVID-19.
Published on April 29, 2020
New health screening requirements for essential employees will help keep our farms safe and ensure that they can keep running during this pandemic.
Published on October 1, 2017
Michigan State University Extension developed a package of comprehensive training programs and resources to help processors comply with the requirements as set forth by the MDARD.
Published on September 28, 2012
Understanding meat inspection is important to comply with regulations