Rebecca Thistlethwaite

The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “MEAT PRODUCTS MFG.” Codes 2095 and 2089—Packing House shall not be […]

The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “STORE: MEAT, FISH OR POULTRY DEALER—WHOLESALE” Codes 8021 and 2089—Packing House

Buying the Whole Animal for dummies. Beef and Pork Whole Animal Buying Guide   This consumer-oriented guide, created by Iowa State University’s Small Meat Processors Working Group, explains buying pork and beef as whole animals (or portions thereof) directly from local producers. Common retail pork and beef cuts are explained with color photos by primal.

Mobile Slaughter Unit Costs and Revenues: Projections from Nevada In their 2007 report Locally Produced Livestock Processing and Marketing Feasibility Assessment, research and extension faculty at the University of Nevada, Reno, analyzed the economic feasibility of a local meat production system using two mobile slaughter units and a non-mobile fabrication facility, in Northern Nevada. Excerpts

This article is a sub-article of the larger article Mobile Slaughter Unit Costs and Revenues: Projections from Nevada. Based on research, the analysis performed, and estimated returns on investment, this study recommends operating two mobile slaughter units with a localized processing plant. This section outlines the current slaughter demand as well as the distributed slaughter