Center for Regional Food Systems Michigan Meat Network

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  Michigan Meat Network

  A network of livestock producers, meat processors, distributors, buyers, and food professionals looking to make business connections, find answers, and build viable markets for local and regional meat in Michigan.

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  Judith Barry

  Associate Director
  barryjud@msu.edu
  517-432-0308
  

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  Noel Bielaczyc

  Value Chain Specialist
  bielacz1@msu.edu
  517-432-0093
  

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  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.

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  Growing a Local and Regional Meat Industry in Michigan: The Michigan Meat Network as a Case Study of Collective Impact Theory

  Published on June 26, 2019
  This report summarizes the collective impacts of the Michigan Meat Network.

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  Michigan Livestock Producer Capacity Assessment Final Report

  Published on April 10, 2018
  The findings of a survey exploring Michigan livestock producers' interest in and capacity to serve demand for local meat products.

• Supplying Local and Regional Markets: Michigan-Based Meat and Livestock Value Chains

  Published on May 27, 2013
  This document highlights challenges identified by stakeholders at a CRFS Livestock Work Group meeting and discusses potential opportunities suggested to improve the system.

• Understanding the Demand for Local Meat in the Grand Rapids region of Michigan

  Published on February 26, 2018
  This report provides an assessment of the Grand Rapids market for local and regional meat. The authors present demographics of the region and the meat processing facilities that are available.

• Before We Seek Change, is There a Demand for Local Meats?

  Published on February 11, 2015
  This report gives the results of a national literature search that examined the most up-to-date studies of demand for locally produced meats.

• Michigan Meat Processing Capacity Assessment Final Report

  Published on September 26, 2014
  This publication details results from a 2014 study of meat processors in Michigan.

• Opportunities and Barriers to Growing Michigan's Local Food System: The Case of Meat Processing

  Published on August 8, 2017
  This paper details some of the challenges that occur within and between the three tiers of the Michigan meat value chain; at the producer, processor and regulatory level and how they impact meat offerings in local food channels.

• Measuring PH and Water Activity in Cured Reduced Oxygen Packaged Snack Sticks

  Published on August 8, 2017
  A comparison of in-house and third party pH and water activity (aw) testing of cured, reduced oxygen packaged meat products was conducted.

• Grass Run Farms Webinar

  Published on June 25, 2013
  This presentation outlines the challenges any group of producers will need to overcome: consistency of finished product, workable production protocol, and year-round supply logistics.

• Michigan Meat Processing Infographic Report

  Published on July 14, 2015
  This infographic report is a visual guide to findings from the 2014 Michigan Meat Processing Capacity Survey.

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  Blending Michigan Beans with Local Meat for Institutional Markets

  Published on October 9, 2019
  Blended bean and meat products can be deployed as a strategy to help small and mid-sized regional producers and their processing partners increase sales to local institutional markets.

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  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.

• New Ways of Approaching Meat Plant Management

  Published on December 11, 2014
  This business-oriented talk focuses on identifying constraints and new ways to think about managing meat plants.

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  A Case for Daily Slaughter in Small Meat Plants

  Published on August 9, 2017
  This brief discusses the merits of daily slaughter to aid small meat plants into increased sales and profitability.

• Meat Marketing Series: Selling the Whole Animal and Managing Variability

  Published on June 9, 2016
  Demand for local meat has been growing exponentially for years. Actually building a successful and profitable meat marketing program is easier said than done. Our report outlines a general solution for the problems.

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  Have You Tried Weekly Retail Replenishment?: A Guide for Small Meat Plants

  Published on January 19, 2018
  This resource focuses on improving profitability in small and very small meat plants by managing retail inventory more effectively.

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  Beyond the Numbers, Food Business Decision Making Series: Buying or Leasing a Food Hub Truck

  Published on August 9, 2017
  This guide presents the pros and cons of a food hub buying or leasing a truck for distribution.