Learning to properly manage carcasses and slaughter waste is a critical skill for livestock producers and meat processors alike. In this webinar, CCE Educator Lynn Bliven covers the essentials to avoid environmental contamination and human safety hazards.

In this interactive discussion, we aim to help you regain some sense of control over how, when and where you get your livestock processed, and how you sell meat to customers.

This webinar covers how to effectively work with your local meat processor, communicate cut instructions, and understand the difference between USDA and custom cutting. View Recording

Hear from three experienced panelists about setting up an online store, different web platforms, accepting payments, updating inventory, meat selection, subscriptions versus a la carte orders, boxes, insulation, dry ice, maintaining cold chain, shipping carriers, costs, and regulations.

This self-paced online course contains details videos on proper food-safe techniques for processing broilers (and turkeys) on-farm under the 1,000-bird exemption.

How to butcher an entire pig.

Learning to properly manage carcasses and slaughter waste is a critical skill for livestock producers and meat processors alike. In this webinar, CCE Educator Lynn Bliven covers the essentials to avoid environmental contamination and human safety hazards.

For farmers seeking to regain some control over butchering their animals, there is a middle option between being at the whim of slaughterhouse schedules and opening your own slaughterhouse.

In this interactive discussion, we aim to help you regain some sense of control over how, when and where you get your livestock processed, and how you sell meat to customers.

Learn the primary considerations for opening a red meat slaughter and processing facility in NYS, from infrastructure to regulations and from labor to financing.