Search - Meat Marketing & Processing

Showing results for content tagged 'meat marketing & processing'. Search instead for the keyword 'meat marketing & processing'.

Meat Marketing & Processing

Meat Marketing and Processing news, programming and other resources from MSU Extension.

Processed Meat Training

This training is designed for owners, employees, regulators, and anyone looking for education on how to safely make processed meats and meet regulatory requirements at a small processors.
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.
Jeannine Schweihofer, PhD

Senior Meat Quality Extension Educator
grobbelj@msu.edu
810-989-6935
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.
Opportunities in Meat Marketing and Meat Inspection (E3114)

Published on November 10, 2015
Information about federal laws related to USDA meat inspection.
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.
Freezer Goat Pricing Worksheet

Published on May 15, 2020
This spreadsheet breaks down the pricing for freezer goat.
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.
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 – 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.
Direct Market Freezer Pig Pricing Worksheet

Published on May 4, 2020
This spreadsheet breaks down the pricing variables for direct market freezer pig.
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.
Grain Fed Freezer Beef Pricing Worksheet

Published on May 4, 2020
This worksheet breaks down each of the variables and provides examples on pricing.
Grass-Finished Freezer Beef Pricing Worksheet

Published on May 4, 2020
This worksheet provides examples and calculations for pricing grass-finished freezer beef.
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
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.
Farm safety: COVID-19 health screening requirements for essential employees

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.
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.