2.2: Livestock and Meats
The Art and Practice of Sausage Making
Sausage making as a value-added enterprise for livestock farmers.
Basic Production Procedures for a Small-Scale Beef Jerky Business
ADC Info #52: A brief introduction to jerky-making as a small-scale value-added enterprise.
A Farmer's Guide to Processing and Selling Meat or Poultry
This site contains detailed information covering processing of meat and poultry products for market.
Inspection & Grading of Meat and Poultry: What Are the Differences?
This site outlines the differences between inspection and grading of meats and poultry.
USDA Meat, Poultry, and Processed Egg Inspection Acts
Links to the regulations that govern the processing of meats, poultry and eggs.
