Recording and resources from meat processing webinars
Thinking of Starting a Red Meat Packing Plant in NY?
December 9th, 2020
This webinar laid out some of the primary considerations for opening a red meat slaughter and processing facility, from infrastructure to regulations and from labor to financing. Presenter Marty Broccoli of Cornell Cooperative Extension in Oneida County has 40 years of experience in the meat packing industry, and provides technical assistance for new plants in NY. Keith Schrader is a long-time beef farmer who owns Schrader Farms Meat Market, a USDA slaughterhouse in Romulus, NY. Both will share key tips and lessons learned, with ample time for Q&A.
WHAT ELSE DO YOU WANT TO LEARN ABOUT MEAT PROCESSING? (Post-survey)
RECORDING OF WEBINAR.
SLIDES FROM THE WEBINAR:
(Note that the slides contain a list of publications and websites to go for more in-depth research into costs, case studies, and guidance on starting a slaughterhouse)
INFO ON SCHRADER FARMS MEAT MARKET:
- Article on Schrader Farms basic numbers and start-up:
- Recent 7-min video about Schrader Farms
RENDERING/COMPOSTING
- There were several unanswered questions about composting and rendering offal, so we wanted to include this resource from the Cornell Waste Management Institute: Natural Rendering: Composting Livestock Mortality and Butcher Waste: http://cwmi.css.cornell.edu/naturalrendering.htm
Creative Slaughterhouse Workaround
January 6th, 2021
Take 1 minute to let us know what topics you'd like us to cover next.
RECORDING OF WEBINAR
Favorite meat-cutting videos from Heather Sandford:
https://www.youtube.com/watch?v=JtnsZ2JaKso
Last updated January 22, 2021
Meat Processing Certificate Training Offered at SUNY Cobleskill, May 17 – June 11, 2021.
Greetings and Happy New Year!
We are happy to announce that we are planning to run the Meat Processing and Food Safety Certificate Program May 17 – June 11, 2021. This is contingent on the status of COVID- 19. There will certainly be specific protocols that will need to be followed but those we will establish as we get closer to the start of the course.
A couple of important points to know since the office is working remotely, payment by card is required. Payment in full is required. The on -campus housing option is not solidified, and details will come as they develop. The course is limited to 10 participants, therefore the first 10 people registered and paid will participate. In a couple of weeks will be advertising this course vastly. You are receiving this email because you are on our distribution list. Let me know if you have any questions.
Click here or Highlight and right click:
Meat Processing and Food Safety Registration