Resources for Meat Industry
Commercial Meat and Poultry Industry
- FSIS Fact sheets: Contains information on recall plan to safe food handling.
- A list of
Accredited Laboratories is available from this Web page. It is updated monthly.
ALP accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content and/or certain classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
- Rosenthal Meat Science and Technology Center HACCP Plans
Texas A&M University, College Station, Texas
- HACCP system guide from University of Wisconsin, Madison, Wisconsin. Contains interactive forms that can be downloaded.
Federal Grant of Inspection GuidePlease refer to this web site for information on inspection of meat products.
Resources for Game and Home Livestock Slaughter
Extension Documents addressing home slaughter processing of wild game, beef, pork and poultry. Additionally, there are documents on custom slaughter process.
Proper care of harvested game is the most important criterion to ensure its value as food. This publication was prepared to assist you in the proper care of your game in the field. Deer are used as examples in the following procedures. The information can also be applied to other big game animals.
CR-495: Handling and Cooking Game
Each year hunters waste thousands of pounds of meat through carelessness, ignorance, or neglect. Here are some suggestions to help you preserve your meat so that you can deliver it in good condition to the cook or to the freezer. The quality and flavour of the meat depends a great deal on the care you give it from the moment it is killed.
This publication illustrates and describes a good method of cutting up a deer. It serves as a guide, and there are tips on using, cooking, and storing venison.
Slaughtering Practices And Techniques
This publication illustrates and describes methods to prepare beef animals for conventional slaughter and traditional and ritualistic slaughter.
- Control of SARS-CoV-2 During Ritual Animal Slaughter
- Guidelines For Slaughtering, Meat Cutting and Further Processing
- Manual For the Slaughter of Small Ruminants in Developing Countries
Home Slaughtering and Processing of Beef
These publications illustrate and describe methods to prepare beef animals for slaughter, the slaughter method and process to breakdown a carcass, as well as wrapping and storing meat.
How to Butcher a Pig for Home Use
These publications illustrate and describe methods to prepare swine for slaughter, slaughter, process to breakdown a carcass, as well as wrapping and storing meat.
Home Processing of Poultry
These publications illustrate and describe methods to prepare poultry for slaughter, the slaughter process, breakdown of carcass, as well as wrapping and storing meat.
Buying Locally Raised Meats for Custom Processing
These publications illustrate and describe methods to purchase meat directly from producer.
This publication will provide information that will help both producers and their customers become educated in direct beef sales off the ranch or farm.
Meat Processing Business Development
- Guide to Designing a Small Red Meat Plant
- Business Plan for a New Small USDA Inspected Meat Processing Plant
- USDA Programs Support Small Meat Processing Plants
- USDA Assistance for Small Scale Meat Processing
Resources on commercial rabbit slaughter and meat processing
Rabbit meat and processed rabbit meat products not inspected by Food Safety Inspection Service US Department of Agriculture and sold within the state of New Mexico, the facility is regulated by New Mexico Environment department. If rabbit meat products sold out of state then they are regulated by US Food and Drug Administration. From Ask FDA https://ask.usda.gov/s/article/How-is-rabbit-meat-inspected:
“The inspection of rabbit is voluntary and is handled under the Agricultural Marketing Act. Each rabbit and its internal organs are inspected. The Inspected for wholesomeness by the United States Department of Agriculture mark of inspection ensures the rabbit is wholesome and free from disease. When not produced under Food Safety and Inspection Service's voluntary inspection, rabbit is subject to Food and Drug Administration (FDA) inspection. The FDA has jurisdiction over the shipment of rabbit meat in interstate commerce. Some states permit the sale of rabbit only if it is inspected under their state laws.”