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Resources Filters

Industry Studies

National Beef Cattle Slaughter Marketing Margins

Author(s): Christopher Boyer Charley Martinez

Material(s):
W |

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

Business Planning

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 Meat Processing (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 Meat Processing (Beef, Pork, Lamb, Goat) | Topic(s): Business Planning

Business Planning

​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 Meat Processing (Beef, Pork, Lamb, Goat) | Topic(s): Business Planning

Business Planning

Feasibility Analysis Spreadsheet for Starting a Livestock Slaughter and Processing Enterprise in Tennessee

Author(s): Jared Bruhin David Hughes

Material(s):
CPA Info Sheet |

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

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

FSIS Guideline for Label Approval

Author(s): USDA FSIS

Description: This guideline is designed to help establishments determine whether their labels must be submitted to FSIS Labeling and Program Read More… Delivery Staff (LPDS) for approval.

Material(s):
Other PDF |

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

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

General Overview of the History, Regulations and Inspection Information for Direct Meat Marketing in Tennessee (PB1819) 

Author(s): Rob Holland Megan Bruch Leffew

Material(s):
PB |

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

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

USDA Small and Very Small Plant Outreach

Author(s): USDA FSIS

Material(s):
Website Link |

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

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

USDA FSIS Meat Labeling Policies

Author(s): USDA FSIS

Material(s):
Website Link |

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

Marketing – Product

Understanding Yield Grades and Quality Grades for Value-Added Beef Producers and Marketers

Author(s): Rob Holland Dwight Loveday

Material(s):
SP |

Program Area(s): Value-Added Meat Processing (Beef, Pork, Lamb, Goat), Value-Added Meat Sales (Beef, Pork, Lamb, Goat) | Topic(s): Marketing – Product

Food Safety

University of Tennessee Food Science Hazard Analysis Critial Control Point (HACCP) Course

Author(s):

Description: Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or quality Read More… compliance roles. Other food manufacturers who need knowledge of HACCP but are not manufacturing​ these products will also benefit from this training.

Material(s):
Website Link |

Program Area(s): Value-Added Food Manufacturing, Value-Added Meat Processing (Beef, Pork, Lamb, Goat), Value-Added Meat Sales (Beef, Pork, Lamb, Goat) | Topic(s): Food Safety

Food Safety

USDA Food Safety and Inspection Service Guidebook for the Preparation of HACCP Plans and Generic HACCP Models

Author(s):

Material(s):
Website Link |

Program Area(s): Value-Added Food Manufacturing, Value-Added Meat Processing (Beef, Pork, Lamb, Goat) | Topic(s): Food Safety