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This guidebook walks you through creating a business plan for a small meat processing facility. It uses a real business plan as an example.

Use this guidebook to clearly state your business goals, provide reasons that these goals are achievable, and to outline your plan to achieve the goals.

The PDF is available from the Niche Meat Processor Assistance Network. IowanEntrepreneurship

The Goat Brands Nutrition Standard Edition Modules are designed for ration evaluation and manual formulation of growing and mature dairy, meat, and mohair goats. The software utilizes the guidelines outlined in the National Research Council's 2007 publication The Nutrient Requirements of Small Ruminants as the primary basis for these guidelines.

Please download the free documentation/help file for further instructions, a preview of what you can expect to find within the software as well as instructions on how to get started once you've purchased the software.

This product is delivered as a zipped file. Zipped files should not be downloaded to phone or tablet devices. For best results, download zipped files to a laptop or desktop computer. For tips on how to open zipped files, please visit our FAQ page.

Stocking a cupboard or freezer with home-preserved fruits and vegetables is a great way to enjoy delicious, local food all year long. Learn how to can, freeze, and dry foods safely at home in this food preservation series.

Topics Include:

• Canning vegetables, fruit, fruit spread (jam, jelly), salsa, pickles, meat, poultry, and wild game
• Freezing fruit, vegetables, and tomato products
• Fermentation
• Dehydration

What is meat? Meat is made up of muscle fiber, connective tissue and fat. Muscle fibers are comprised of protein. Proteins are made up of many chains of amino acids. When you eat meat, the digestive juices in your stomach and intestine break down the meat protein into basic units called amino acids. The amino acids then can be reused to make proteins for your own body. When meat is cooked, a chemical reaction occurs, and the protein is denatured or changed. Use gelatin to explore this concept.

These To Go Lessons can be used to create a "grab and go" style activity with supplies included. Add your local contact information, print, and cut each sheet in half. The left side can be used on the outside of the paper bag or box to identify the activity, and the right side can be placed in the package as an instruction sheet.

Youth-serving organizations in Iowa are encouraged to contact their local Iowa State University Extension and Outreach county office to explore partnership opportunities in administering this program.

In the meat goat project area, you can learn about breeds, health care, grooming, production, reproduction, management, showmanship, marketing, and careers! Learn about the fastest growing livestock project area in the country!

In the 4-H beef project, you can select from a breeding animal or a market animal. Breeding animals allow you to start your herd while market animals produce meat products for people.

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling red meat. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa

Farm-to-school programs around the country have wrestled with the challenge of sourcing local meat. To explore this question, Iowa State University Extension and Outreach, in partnership with the Northeast Iowa Food and Fitness Initiative and Iowa Food Hub, sought to build a meat-to-school program in northeast Iowa. This series of three publications provides highlights of the project's successes and challenges, on the topics of sourcing products, working with pork producers, and working with beef producers.

This publication series tells the story of the meat-to-school journey in northeast Iowa and what was learned along the way.

Farm-to-school programs around the country have wrestled with the challenge of sourcing local meat. To explore this question, Iowa State University Extension and Outreach, in partnership with the Northeast Iowa Food and Fitness Initiative and Iowa Food Hub, sought to build a meat-to-school program in northeast Iowa. This series of three publications provides highlights of the project's successes and challenges, on the topics of sourcing products, working with pork producers, and working with beef producers. In this publication, Iowa Food Hub reviews their search of a system that could source pork at a price point acceptable to schools.

In 2014, they decided to test out an unlikely solution: the procurement and processing of "off-matrix" hogs.

Farm-to-school programs around the country have wrestled with the challenge of sourcing local meat. To explore this question, Iowa State University Extension and Outreach, in partnership with the Northeast Iowa Food and Fitness Initiative and Iowa Food Hub, sought to build a meat-to-school program in northeast Iowa. This series of three publications provides highlights of the project's successes and challenges, on the topics of sourcing products, working with pork producers, and working with beef producers.

In this publication, learn about the beef-to-school pilot project used successfully in other states: sourcing cull cows for farm-to-school beef.

This module identify rendered ingredients, list the component steps of the rendered process prior to receipt at the feed mill, identify specialized equipment used to process rendered ingredients, and list hazards associated with rendered ingredients. This grain module is brought to you by the Iowa Grain Quality Initiative, and was produced by the former Crop Adviser Institute.

Click here to access the Rendered Ingredients Module

Learning objective: Identify ingredients, the steps of the rendering process, specialized equipment, and associated hazards.

Introduction: The rendering industry is vital to the sustainability of the animal feed industry. It provides the utilization of products that would be otherwise unused as feedstuffs. Common rendered ingredients include: feather meal, poultry meal, meat and bone meal, blood meal, spray dried animal plasma, fish meal, poultry fat, beef tallow, choice white grease, and yellow grease.

Rendering process: The rendering process includes receiving feedstuffs and by-products, sorting them into similar sizes, and press cooking them to separate fats prior to grinding. Of these steps, the cooking process is most pivotal.

Equipment: Specific equipment used in rendering includes sizing equipment, cookers, a feed press, and hammer mills.

Potential: Potential feed safety hazards include physical products, cleaning chemicals, and potential microbial risks inside slaughter or rendering facilities. The Rendering Code of Practice minimizes these risks in a preventative manner so that rendered ingredients pose a low animal feed or human food safety risk.

The learning objectives are as follows: Recognize how the swine industry is divided. Differentiate between management strategies at each stage of swine production. Explain different types of housing used for swine production. Explain different feeding practices for each life stage within the swine industry. Describe major diet components used for swine for each life stage. This grain module is brought to you by the Iowa Grain Quality Initiative, and was produced by the former Crop Adviser Institute.

Click here to access the Swine Industry Module

Learning objective: Understand how the swine industry is organized. Differentiate between management strategies and housing types used in swine production.

Introduction: The swine industry is highly integrated and has found many non-meat uses for swine by-products. In order to protect animals and keep food and by-products safe, swine operations have high biosecurity measures in place.

Animal flow: There are two major animal flow processes utilized in the swine industry: continuous and all-in-all-out. Continuous operations constantly have pigs moving into, within, and off the operation. All-in-all-out operations will completely empty housing facilities for cleaning and disinfecting before the next group of pigs arrive.

Personnel: Personnel required on a grow/finish operation include a farm site manager and a stockperson. The personnel required for a farrowing operation includes a sow farm manager, a breeding and gestation lead, a farrowing lead, and a nursery lead with stockpersons working under each lead position. A farrow to finish site will have each of the employees required for grow/finish and farrowing operations.

Housing types: Pigs can be housed in confinements or outdoors. Confinement housing is in climate controlled buildings that have proper temperature, ventilation, and lighting. Outdoor housing for swine consists of outdoor pens and hoop buildings that provide shelter from harsh weather conditions. The labor input for outdoor facilities is much higher, and the growth and conception rates are lower than those in confinement operations.

Supporting information:

• An Introduction to Animal Husbandry and Nutrition

Oilseeds and their by-products are valuable ingredients for livestock and poultry. This module will identify components of oilseed processing prior to receipt at feed mill, identify common oilseeds and by-products, list hazards associated with oilseeds and by-products, and identify specialized equipment used to process oilseeds and by-products. This grain module is brought to you by the Iowa Grain Quality Initiative, and was produced by the former Crop Adviser Institute.

Click here to access the Oilseed Processing Module

Learning objective: Identify common oilseeds and oilseed by-products, learn the components of the oilseed process, explore the specialized equipment needed, and identify potential hazards.

Introduction: Oilseeds and their by-products are valuable ingredients for livestock and poultry. Common oilseeds are sun¬flowers, safflowers, canola, flax, and soybeans. The oil produced is usually used for human consumption, but soybean oilseed meal is most often used in animal feed.

Oilseed processing: Oilseed processing is done by solvent extraction. Multiple steps are taken to remove the hull, flake the meat, extract and refine the oil, and then process the remaining meal appropriately.

Equipment: Specific equipment used during oilseed processing includes: dehullers, flakers, extractors, centrifuges for refinement, the Desolventizer Toaster Dryer Cooler (DTDC) machine, and hammer mills.

Potential hazards: The potential feed safety hazards associated with oilseeds and their by-products include non-grain material, solvent residues, grain chemicals, and mold. However, potential feed safety hazards present a very low risk to animal and human health if consumed.

This module was created at Kansas State University as part of a cooperative agreement with the Food and Drug Administration for food safety inspector training.

A Guide to Building, Upgrading or Expanding a Small Meat Processing Facility in Iowa.

This full-color, coil-bound consumer-oriented guide explains buying pork and beef as whole animals (or portions thereof). Includes marketing terms and information on storage and handling, meat inspection and meat weight, and common retail pork and beef cuts. Sturdy, coated card stock meant for regular use.

This black and white consumer-oriented guide explains buying pork and beef as whole animals (or portions thereof). Includes marketing terms and information on storage and handling, meat inspection and meat weight, and common retail pork and beef cuts. Saddle-stitched, paper stock meant for promotional use.