Planning a Small Meat-Packing Business
This illustrated guide is intended to inform you of the many factors that can affect the operation and profitability of a slaughtering or processing plant. Included are plant layouts and facilities, regulatory agencies and utilities, management, and elementary feasibility calculations for planning a meat-packing business.
Anyone interested in starting a small meat-packing business
General considerations (business and finance, plant personnel, marketing your product); types of operations (processing, slaughtering); physical plant (availability of utilities, basic facilities and construction, plant layouts, special facilities and equipment); energy management (electric power, refrigeration, heating and cooling efficiency, lighting, water, transportation); government regulation (acts of Congress, regulatory bodies, Pennsylvania regulations governing the direct selling of farm-raised meat); and elementary feasibility calculations
Multiple Options Available
University Park, PA
Luke LaBorde, Ph.D.