Not sure how to evaluate finish (fat) on live beef cattle prior to processing? This short video series presented by Lauren Langley, Livestock Extension Agent and Lee Menius, NC Choices will teach you the basics so you can feel more confident in assessing your beef cattle prior to harvest.

FAQ Sheet for Beginning Niche Meat Producers (2020)

The purpose of this FAQ sheet is to provide very practical answers to commonly-asked questions for small pasture-based farmers entering into the niche meat business.

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Cornell Price & Yield Calculator

Cornell is partnering with NC Choices to extend this resource and support to North Carolina producers thanks to USDA Beginning Farmers and Rancher Development program.  The Cornell Meat Price and Yield Calculator helps you set prices for each marketing channel in which you sell, to ensure you reach your PROFIT goals.

http://calculator.meatsuite.com/

NC Processors That Slaughter, Process, & Vacuum Package For Farmers (2016)

This sheet is adapted from the North Carolina Department of Agriculture and Consumer Services Meat and Poultry Inspection Division’s Plants that Slaughter and/or Process Meats for Farmers Sheet. This sheet ONLY includes plants that offer slaughter, cut and wrap, custom labels AND vacuum seal packaging.

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NC Choices Technical Assistance Training Manual

This manual describes information, strategies, and recommendations developed from the Small-Scale Meat Processors Business and Technical Assistance Project that may be useful to other meat processors around the country. The manual is intended for meat processors and also individuals and organizations that already or would like to provide similar technical support to meat processors in their regions.

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USDA Food Safety Inspection Service Nutrition Labeling Compliance Guidelines for NC Meat Handlers and Meat Processors

The Food Safety Inspection Service (FSIS), a division of the U.S. Department of Agriculture, recently issued a nutrition labeling rule that applies to the sale of single ingredient, raw meat and poultry products.

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Best Management Practices for Ensuring Food Safety for On-Farm Poultry Processing

Due to the popularity of farmers markets and the trend toward local niche meat production, more producers are processing poultry than ever before. It is especially critical that producers employ best management practices to reduce the likelihood of passing dangerous pathogens and food borne illnesses from poultry to consumer.

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Meat Processor: What Packaging Should I Expect?

A quick description of what packing you should expect and ask for when processing your meat.

Meat Processor: Does your processor offer value added options for sausage products?

There are many ways to add value to your products even if the processor may not have a smoker or the ability to offer fully cooked products.