Modular Harvest System Hudson Valley, New York “Now we are thinking of the MHS as a way for people to try out the business, get some experience operating under inspection, with FSIS. And it comes with a HACCP plan.” – Jess Hamilton All MSUs have been conceived and built to add to local, inspected […]
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<< Back This page was created by the Niche Meat Processor Assistance Network. Click on the link for more useful meat processing resources. What’s on this page: Why write a customer manual? How to get started Manual outline and sample Next steps and the last word Why write a customer manual? If you’re a meat
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Last Updated: September 9, 2015 This page was created by the Niche Meat Processor Assistance Network: www.nichemeatprocessing.org. One of the most daunting questions for any new meat processing facility is, “how will we deal with our wastewater?” Depending on the requirements of your state, county, and/or local authorities, wastewater can be treated in various ways. We cover
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Innovations in Wastewater Management for Small Meat Processors A Niche Meat Processor Assistance Network webinar Date: July 23, 2013 Duration: 50 minutes Overview Finding an affordable and legal way to manage wastewater can be very challenging for small meat and poultry processors. On this webinar, you will learn about an innovative, economic approach that a small, USDA-inspected
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On average (not for sure, just an average) lamb dress out at 51% so that X 150 = 76.5 lbs. This figure will then need to be multiplied by 75% to get take home meat = 57.375 lbs. take home. See this publication for more of a discussion on all the factors addressing meat cut
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Connecticut River Valley, 2008 Study title: “Demand and Options for Local Meat Processing: Finding the way from pasture to market in the CT River Valley” Date of study: June 2008 Author: Kelly Coleman, Community Involved in Sustaining Agriculture (CISA) 1 Sugarloaf Street, South Deerfield, MA 01301; (413) 665-7100 CISA website Geographic area covered: Massachusetts, Connecticut,
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Contents 1 Overview 2 Recording of the Webinar 3 Nick McCann’s Presentation Slides 4 Sarah Cornelisse’s Presentation Slides 5 Arion & Lauren’s slides about NMPAN Business Planning Guide 5.1 NMPAN’s “Small Meat Processors Business Planning Guidebook” and Cash Flow Template Overview Planning to expand, change, or build a new meat processing business? Trying to figure
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A Niche Meat Processor Assistance Network webinar Overview Recording Keith DeHaan’s slides Chris Raines’ slides Text of the audio Overview Finding a processor that does what you need, when you need it, can be challenging. Building a new facility to meet that need might seem like a good idea. Sometimes it is, but often it
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A Niche Meat Processor Assistance Network webinar Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. USDA’s Food Safety and Inspection Service finalized new rules in 2012about nutritional labeling of meat and poultry products. On this Niche Meat Processor Assistance Network webinar, FSIS staff explained the
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Business and Marketing Models for Small Scale Meat Processing and Slaughterhouse Facilities April 2011. Prepared by Keith DeHaan, Food and Livestock Planning, and funded by USDA Rural Development, for the South Coast Meat Project. This analysis has five sections, divided into two documents. Download the first one here. Download the second one here. DOCUMENT 1
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