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…Meat with Dave and Jenny Scott Part 2: Processing Episode 136. Direct Marketing Meat with Dave and Jenny Scott, Part 3: Relationships Episode 137. Direct Marketing Meat with Dave and…
…mentioned above requires some familiarity with these codes. An illustrated guide to the coded cuts is available in the North American Meat Institute’s The Meat Buyers Guide. The printed guide…
…Meat’s processed beef went to area schools. Each year, Bear Paw Meats tries to grow its beef to school program by adding another school. Schools primarily utilize Bear Paw Meats’…
…and Jenny talk about marketing meat and how they started and grew their business. Meat processing was the primary topic in Part 2. And, Part 3 focused on working with…
…the breadth of knowledge, perspective, and skills needed to develop a successful poultry business. Beginning poultry producers commonly ask How do I navigate poultry processing regulations for selling poultry meat?…
…of each cut you are likely to get. This helps in figuring out pricing and in projecting pounds of salable meat. Primal cuts are meat portions initially separated from the…
…commonly deboned in large plants with automated equipment. Meat should not be deboned for at least four hours, since rigor mortis is occurring, and deboning early would toughen the meat….
…with Dave and Jenny Scott, Part 1 Direct Marketing Meat with Dave and Jenny Scott, Part 2: Processing Episode 137. Direct Marketing Meat with Dave and Jenny Scott, Part 4:…
…very small Indiana meat and poultry packers and processors with access to affordable capital for meat expansion projects. The program will support local livestock producers by allowing their market ready…
…meat and poultry processors through the Meat and Poultry Intermediary Lending Program (MPILP). This program offers low-interest loans for the start-up, expansion and operation of slaughter and further processing of…