Working at Raider Red Meats seldom gets boring. Employees have to harvest animals, cut steaks, and produce the further-processed items like sausages and shelf-stable meat snacks.
We reassess HACCP Plans for two reasons. First, it is required by regulation that meat plants reassess their HACCP Plans at least once each calendar year.
With the addition of two new faculty hires and a new meat lab on the way, the Purdue College of Agriculture has made it clear that meat science is important and valued as Indiana’s land-grant university.
I joined The National Provisioner in 2004, and after a couple weeks of learning the lingo and conducting a few phone interviews, I made my way out to my first-ever visit to a meat plant.
All total, there were almost 750 products entered at the 2016 Cured Meats Championships, held during the American Association of Meat Processors’ annual convention in Omaha, Neb. in July.
Venison processing can be very profitable if you manage it correctly. Before the start of each venison season it is appropriate to review your procedures and pricing from the previous year and determine if there are any changes that you need to make.
Independent Processor editor-in-chief Sam Gazdziak spoke with Dr. Ryan Cox of the University of Minnesota about judging the semi-dry sausage (non-fermented) category and the specialty cured products.
Independent Processor editor-in-chief Sam Gazdziak spoke with Dave Dewey from Chico Locker & Sausage Co. about judging the boneless commercial hams and snack sticks.