Here you'll find resources for planning a new meat processing business or expanding an existing one. The economics of small-scale meat processing are tough....>Read More
What's on this page? Meat processing rules and regulations are complex but not impossible to understand. In the words of one of our favorite processors,...>Read More
Processors who make small batches of sausage for independent meat producers often use commercial, pre-blended mixes. Mixing a producer's own specialty...>Read More
USDA's Food Safety and Inspection Service finalized new rules last year about nutritional labeling of meat and poultry products. The new rules are effective...>Read More
Mobile slaughter/processing units have been getting attention in recent years as a potentially expedient way to bring access to inspected processing to a...>Read More
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Lauren Gwin is an Assistant Professor and Extension Food Systems Specialist at Oregon State University, and the Associate Director of the OSU Center for...