Meat and Poultry References
(PDF, 8.66 MB) | Ordering information for print version
This publication contains useful information about yield from a beef or pork carcass, types and quantities of cuts from various parts of the carcass, and information on packaging, storage, and food safety. The 40-page publication might be a bit too much for the average consumer, but very useful for any farmer who wants to direct market their meat. The Guide was produced by Iowa State University with funding from SARE (Sustainable Agriculture Research and Education program, USDA).
(PDF, 2.07 MB) | Ordering information for print version.
Will and Jan Holder, Arizona ranchers, detail their experiences with direct marketing beef. Lots of practical advice, and information on cuts and processing. Get the print version if possible, because it includes sidebars of carcass yield information that are left out of the PDF version. The publication was funded by SARE (Sustainable Agriculture Research and Education Program, USDA)
(PDF, 1.94 MB) | Ordering information for print version.
If you get questions from your customers about grass-fed beef, here's a publication that you can hand out that explains what the term means and its implications for the environment and human health. This publication was produced by University of Wisconsin Extension.
(PDF, 470 kb)
A brief brochure with information for farmers and consumers, produced by the Endowed Chair in Agricultural Systems program at the University of Minnesota.