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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)

Labeling Meat from Livestock and Poultry: Guidance for Direct Farm Marketers

Author(s): Megan Bruch Leffew

Description: Producers interested in marketing meat from livestock and poultry must comply with federal and state label regulations. Regulations Read More… require a minimum set of label components. Some producers want to highlight special characteristics of their products in order to differentiate their products from the competition. This publication provides information to help value-added meat producers understand federal and Tennessee-specific labeling regulations and navigate label approval processes.

Material(s):
PB |

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

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

Niche Meat Processor Assistance Network (NMPAN)

Author(s): NMPAN

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

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):
Website Link |

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 Guideline for Determining Whether a Livestock Slaughter or Processing Firm is Exempt from the Inspection Requirements of the Federal Meat Inspection Act

Author(s): USDA FSIS

Material(s):
Website Link |Other PDF |

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)

Custom-Exempt Slaughter Regulations

Author(s): Tennessee Department of Agriculture

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)

A Guide to Federal Food Labeling Requirements for Meat, Poultry, and Egg Products

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), Value-Added Poultry | 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

NC State Online HACCP Training

Author(s):

Description: This course is a general HACCP Training designed for individuals working in the food industry who want to earn a HACCP Certificate of Read More… Completion. This online HACCP training program teaches participants how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system, which was designed by the Food and Drug Administration (FDA) as a food safety management system for controlling food hazards. This course is recognized by the International HACCP Alliance. Upon completion of the course, with an overall final grade of 80% or greater, you will earn a certificate of completion from the International HACCP Alliance. This HACCP Certificate will be recognized domestically and internationally by food safety inspectors and auditors.

Material(s):
Website Link |

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