Home > Resources

Resources

Search resources below by selecting a program area, topic, and/or event, or create your own keyword search then click “Search”. Once a program area is selected, topics and events will be limited to those associated with the selected program area. Click “Reset All” to begin a new search.

The first 20 resources found will be listed below. To see more resources and groups of resources based on your selections, click “Load More” at the bottom of the page.

Resources Filters

Industry Studies

Consumer Preferences for Tennessee Beef: Results of a Consumer Survey

Author(s): Kim Jensen Megan Bruch Leffew

Material(s):
PB |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Industry Studies

Industry Studies

Marketing Locally Raised Beef – Lessons Learned from Tennessee Value-Added Beef Producer Focus Groups

Author(s): Megan Bruch Leffew Susan Schexnayder

Material(s):
PB |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Industry Studies

Industry Studies

Summary of Major Findings and Recommendations: Feasibility of a Federally Inspected,Custom Livestock Processing Facility in Tennessee

Author(s): David Hughes Hannah Wright

Material(s):
D |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Industry Studies

Industry Studies

​Industry Brief – Tennessee Hog Industry Overview by UT Agricultural Economics

Author(s): Jamey Menard Kim Jensen

Material(s):
CPA Info Sheet |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Industry Studies

Industry Studies

National Beef Cattle Slaughter Marketing Margins

Author(s): Christopher Boyer Charley Martinez

Material(s):
W |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Industry Studies

Meat Processing Directory (Beef, Pork, Lamb, Goat)

USDA FSIS Meat, Poultry and Egg Product Inspection Directory

Author(s): USDA FSIS

Material(s):
Website Link |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Meat Processing Directory (Beef, Pork, Lamb, Goat)

Meat Processing Directory (Beef, Pork, Lamb, Goat)

Listing of USDA-Inspected Livestock Processing Facilities in Tennessee

Author(s): Megan Bruch Leffew

Material(s):
Website Link |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Meat Processing Directory (Beef, Pork, Lamb, Goat)

Meat Processing Directory (Beef, Pork, Lamb, Goat)

Tennessee Department of Agriculture Licensed Custom Slaughter Operations (Map and Listing)

Author(s):

Description: The Tennessee Department of Agriculture provides a map and listing of Custom Slaughter Operations permitted through their Consumer and Read More… Industry Services Division.

Material(s):
Website Link |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Meat Processing Directory (Beef, Pork, Lamb, Goat)

Case Studies

Tennessee Value-Added Beef Entrepreneur Experiences

Author(s): Megan Bruch Leffew Matthew Ernst

Material(s):
D |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Case Studies

Business Planning

How Much Meat to Expect From a Beef Carcass

Author(s): Rob Holland Dwight Loveday

Material(s):
PB |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Business Planning

Business Planning

​Initial Considerations for Starting a Small-Scale Livestock Harvest and Processing Facility 

Author(s): Rob Holland Hal Pepper

Material(s):
CPA Info Sheet |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Business Planning

Business Management

Improving Communications With Your Beef Processor

Author(s): Rob Holland Dwight Loveday

Material(s):
PB |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Business Management

Budgeting/Costs

Budget Considerations for Various Herd Sizes of Meat Goat Enterprises in Tennessee (PB1793)

Author(s): John Campbell An Peischel

Material(s):
PB |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Budgeting/Costs

Budgeting/Costs

Budget Worksheets

Author(s):

Material(s):
Other |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Budgeting/Costs

Budgeting/Costs

​Feasibility of a Federally Inspected Custom Livestock Processing Facility in Tennessee​

Author(s): David Hughes Hannah Wright

Material(s):
CPA Info Sheet |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Budgeting/Costs

Regulations – Meat (Beef, Pork, Lamb, Goat)

A General Guide to Marketing Live Animals for Custom-Exempt Harvesting and Processing

Author(s): Rob Holland Megan Bruch Leffew

Material(s):
PB |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Regulations – Meat (Beef, Pork, Lamb, Goat)

Regulations – Meat (Beef, Pork, Lamb, Goat)

Retail Meat Sales in Tennessee: Basic Weights and Measures Regulations

Author(s): Megan Bruch Leffew

Material(s):
D |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Regulations – Meat (Beef, Pork, Lamb, Goat)

Regulations – Meat (Beef, Pork, Lamb, Goat)

Understanding Beef Checkoff and State Beef Promotion Assessments

Author(s): Hal Pepper Valerie Bass

Material(s):
SP |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Regulations – Meat (Beef, Pork, Lamb, Goat)

Regulations – Meat (Beef, Pork, Lamb, Goat)

Meat Sales from Other Business Locations: Implications for Farm-Based Retail Meat Permit Holders and Retail Food Store Permit Holders

Author(s): Rob Holland Chuck Grigsby

Material(s):
CPA Info Sheet |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Regulations – Meat (Beef, Pork, Lamb, Goat)

Regulations – Meat (Beef, Pork, Lamb, Goat)

FSIS Labeling Guideline on Documentation Needed to Substantiate Raising Claims for Label Submissions

Author(s): USDA FSIS

Material(s):
Other PDF |

Program Area(s): Value-Added Meats (Beef, Pork, Lamb, Goat) | Topic(s): Regulations – Meat (Beef, Pork, Lamb, Goat)

Load More