Showing results for content tagged 'meat marketing & processing'. Search instead for the keyword 'meat marketing & processing'.
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Meat Marketing & Processing
Meat Marketing and Processing news, programming and other resources from MSU Extension.
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HACCP Overview for Employees in Meat and Poultry Establishments
This training is for employees working in meat and poultry establishments that are responsible for monitoring activities. It provides an overview of meat and poultry inspection and the components of a HACCP plan. Participants will learn what biological, chemical, and physical hazards are, the elements of a hazard analysis, examples of critical limits and important monitoring requirements. There are interactive knowledge checks throughout the training and once finished a certificate of completion is issued for the participant. This certificate can serve as documentation of needed training for regulatory or third-party audit purposes.
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Jeannine Schweihofer, PhD
Senior Meat Quality Extension Educator
grobbelj@msu.edu
810-989-6935
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Freezer Lamb Pricing Worksheet
Published on May 15, 2020
This spreadsheet breaks down the pricing for the freezer lambs. -
Recommendations for Marketing Youth Animal Projects – Beef
Published on May 25, 2020
This document will serve as a guide to help youth market, establish pricing, find a processor, keep records, and evaluate transportation considerations. -
Grass-Finished Freezer Beef Pricing Worksheet
Published on May 4, 2020
This worksheet provides examples and calculations for pricing grass-finished freezer beef. -
Opportunities in Meat Marketing and Meat Inspection (E3114)
Published on November 10, 2015
Information about federal laws related to USDA meat inspection. -
Direct Market Freezer Pig Pricing Worksheet
Published on May 4, 2020
This spreadsheet breaks down the pricing variables for direct market freezer pig. -
Grain Fed Freezer Beef Pricing Worksheet
Published on May 4, 2020
This worksheet breaks down each of the variables and provides examples on pricing. -
Reduced Oxygen Packaged HACCP Plan - Pickled Bolonga
Published on March 8, 2020
This HACCP plan describes processing and re-packing process used for Pickled Bologna. The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices and Standard Operating Procedures. -
Specialized Processing Methods Variance Tools Operator’s Manual
Published on March 8, 2020
The tools provided in this guidance are designed to assist the MDARD , Food and Dairy Division, local health departments and retail food service operators understand and apply for specialized processing methods variances. -
Recommendations for Marketing Youth Animal Projects – Sheep and Goats
Published on May 25, 2020
This document will serve as a guide to help youth market, establish pricing, find a processor, keep records, and evaluate transportation considerations. -
Recommendations for Marketing Youth Animal Projects – Swine
Published on May 25, 2020
This document will serve as a guide to help youth market, establish pricing, find a processor, keep records, and evaluate transportation considerations. -
Freezer Goat Pricing Worksheet
Published on May 15, 2020
This spreadsheet breaks down the pricing for freezer goat. -
Recommendations for Marketing Youth Animal Projects – Poultry (Chickens, Turkeys, Ducks) and Rabbits
Published on May 25, 2020
This document will serve as a guide to help youth market, establish pricing, find a processor, keep records, and evaluate transportationconsiderations. -
Direct marketing of locally produced meats offers opportunity for livestock producers
Published on September 28, 2012
Understanding meat inspection is important to comply with regulations -
Why did the chicken (and cow and pig) cross the county?
Published on September 11, 2020
A guide for local officials addresses barriers for needed livestock processing in Southeast Michigan -
Helping meat processors comply with state food safety regulations
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. -
Planning and managing direct marketing opportunities for beef
Published on December 21, 2020
Management is key to finishing cattle at the proper time for small meat processing appointments. -
Expect temporary changes in the meat case
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. -
Animal raising claims can be confusing on food labels
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.
