Erica Frenay 9/27/21 Erica Frenay 9/27/21

Slaughterhouse Feasibility and Business Planning

Erica Frenay 9/24/21 Erica Frenay 9/24/21

Financing a Meat Plant

Erica Frenay 9/23/21 Erica Frenay 9/23/21

Regulatory Compliance for USDA Plants

Erica Frenay 9/23/21 Erica Frenay 9/23/21

Designing and Building a Meat Plant

Erica Frenay 9/22/21 Erica Frenay 9/22/21

Raising Prices on Meat: a Pep Talk

Erica Frenay 6/9/21 Erica Frenay 6/9/21

Understanding Slaughter and Butchering Options in NYS

There are 3 types of facilities licensed and inspected to slaughter animals in NYS. Two of these are overseen by the USDA, and one is overseen by NYS Dept of Agriculture and Markets (NYSDAM). Additionally, NYSDAM manages 20-C licenses, which can allow for the butchering, but not slaughter, of meat for direct sale.

Erica Frenay 6/7/21 Erica Frenay 6/7/21

USDA Inspectors in NYS

The USDA’s Food Safety and Inspection Service (FSIS) provides oversight for all Custom Exempt and fully-USDA inspected plants. These regional contacts for NYS were up-to-date as of March 2022.

Erica Frenay 5/25/21 Erica Frenay 5/25/21

Understanding Cut Sheets

The page linked here from a butcher in VA offers concise descriptions of what’s possible on lambs, pigs, and cattle, along with sample cut sheets.

Erica Frenay 5/25/21 Erica Frenay 5/25/21

Vocational Butcher Training Programs

Erica Frenay 5/25/21 Erica Frenay 5/25/21

Meat Processing in a 20-C Kitchen

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.

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