What’s on this page? Upgrading or expanding an existing meat processing plant, building a new facility, buying equipment… it all costs money, and plenty of it. The information on this page will help you understand and navigate financing options that fit your processing plans. Q: What are my financing options? Which one is best […]
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What’s on this page? A basic understanding of microbiology can really help as you develop food safety and HACCP plans. This page has a few resources to get you started as well as some suggested anti-microbial interventions for small plants. What is microbiology? How do I get started? Learn Microbiology Basics NMPAN Webinars What are the
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Mobile Slaughter Units: Reports from the Field and Future Directions A Niche Meat Processor Assistance Network webinar Date: September 10, 2013 Duration: 90 minutes Overview Inspected mobile slaughter units for beef, bison, and other red meat species have been operating for more than a decade. How are they working out? What have we learned? And how
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A Niche Meat Processor Assistance Network webinar Overview N-60 sampling. Multi drug resistance. Pathogen v. adulterant. Non-0157 STECs. MDR Salmonella strains. Gram negative v. gram positive organisms. CFU, APC, PCR, PFGE. If you’re a meat processor, you pretty much have to know all this stuff. And if you work with a meat processor, you should
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A Niche Meat Processor Assistance Network webinar Learn more about NMPAN: www.nichemeatprocessing.org Webinar Description Mobile poultry processing units (MPPUs) have been around for more than ten years. On this webinar, we learned about five MPPUs on the ground around the country: Kentucky, Montana, Vermont, and two in Massachusetts. Each of our speakers covered the
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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
On average, how much would the hanging weight be of a 150 lb. live lamb? Read More »
