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Iowa Meat Processors’ Resource Guidebook
A guide to building, upgrading or expanding a small meat processing facility in Iowa.
Developing a Woman and Farmer-Led Meat Processing Cooperative
Wisconsin needs more butchers. That’s what April Prusia, Betty Anderson, and Bethany Emond Storms determined during their farmer-led research project in 2017. The three livestock producers raise beef, pork, poultry, and goats in south central Wisconsin. While they all have big dreams of charcuterie plates made with their meat, they lack processing options in the […]
Feasibility, Planning, and Purchase of Mobile Processing Unit (MPU)
Pasture poultry, with its quick turn-around and minimal equipment needs can be attractive to small farmers looking to diversify their farming operations. Chris Sramek is a pasture poultry producer and a member of the High Plains Food Co-op (HPFC); in 2013, customer interest in their poultry was so high that the producer members were unable […]
Developing Michigan’s Local, Pasture-Based, Beef Production System
Whether it’s on dinner tables, in restaurants, in schools, or at markets, consumers are seeking more local food. More than 167,000 U.S. farms produced and sold local food through direct marketing in 2015, representing $8.7 billion in revenue (USDA-NASS, 2015 Local Food Marketing Practices Survey). In 2010, the Traverse Bay Economic Development Corporation and Michigan […]
Finishing Time and Weights of Grass-fed Beef Animals
For more than 20 years, Jane Jewett has owned WillowSedge Farm near Palisade, Minneosta. She and her family raise and direct-market pork, poultry, lamb, and grass-fed beef on 113 acres. An increasing interest in grass-fed beef operations led Jewett to make the transition to grass-fed beef in 2008. Her interest in applying for an NCR-SARE […]
Developing a Goat Meat Market in the Black Hills of South Dakota
Goat production is a growing enterprise for small and limited resource farmers. Goats can be adapted to different production systems and can be raised with relatively few inputs, but they can present production and marketing challenges. Susan and Tom Barnes live on 120 acres along Pleasant Valley southwest of Custer, South Dakota. Susan’s family homesteaded […]
Profitable Rabbit Production
Rabbit meat is high in protein and low in fat, cholesterol, and sodium when compared to most of the meats eaten in the U.S. Rabbit meat has great potential to feed people in developing countries and could be promoted in the U.S. as a healthful, natural meat and a small farm asset (Fanatico, Anne. “Rabbit […]
Talking Chicken: Practical Advice on Heirloom Chickens & Eggs
Farmer Rancher grant recipient, Kelly Klober, provides valuable insight into rare, heritage and heirloom breed selection, chick raising, breeding and marketing to help producers start their own fully sustainable heritage chicken flock and raise eggs and meat for family or small farm business.
Poultry Your Way
Poultry Your Way is for anyone interested in commercially raising, processing, and marketing poultry. It is designed to help you consider alternatives, and to help you make decisions about which alternative(s) will be most compatible with your family and business goals.