Meat Processor
All Meat Processor Content
Looking for Foodborne Germs and Their Resistance to Antibiotics: Ground Beef
This report analyzes the NARMS results for ground beef for the period of June 2018 through May 2019.
Pork Carcass Fabrication: Primal and Retail Cuts
This article is intended to provide guidance on the proper techniques for fabricating a pork carcass at home.
At-Home Hog Slaughter
One option to address supply chain disruptions is to butcher pigs at home.
Ground Beef Basics
Fact sheet on navigating regulations and misconceptions of ground beef.
Goldilocks and Bison Carcass Size Considerations
Many are familiar with the story of Goldilocks and the three bears, where Goldilocks tries to find a bed that's not too hard, nor too soft, but “just right.” Learn how this same concept can help producers find a carcass size that's "just right" for bison processing.
Building a Meat Processing Facility
This decision tool is designed for those interested in entering the meat industry.
Expanded Meat and Poultry Processing Resources Available to S.D. Livestock Producers and Meat Processors
The USDA's commitment to creating a more-resilient, diverse and equitable meat and poultry processing system is making new opportunities for rancher-owned enterprises, worker-owned housing and other cooperative initiatives.
How Much Meat Can You Expect from a Fed Steer?
The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. A previous article covered dressing percent—the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. In other words, from a 1200 pound steer, you can expect a 740 – 770 pound carcass.
Beef Carcass Yield Grades: What do they mean and how are they calculated?
Beef carcass yield grades are used to estimate cutability, which is the amount of boneless, closely trimmed retail cuts from the round, loin, rib and chuck a carcass will yield.