Direct Marketing Beef: Adding Value to your Product
Finding a way to add extra value to your product may take more time and effort, but in the long run it may lead to a sustainable and profitable option for your beef operation.
Meat
Extension supports the viability and growth of the meat industry by developing industry leaders; improving the safety, quality, and availability of products; educating about sustainability, wholesome, and importance of meat in the diet; and discovering new uses for animal components.
Educational opportunities such as the highly-regarded Master Meat Crafter Program and Short Courses/Workshops provide training to ensure safe, quality meat products.
Articles
Are you ready? Antibiotics for livestock will be prescription only in 2023
The FDA’s Center for Veterinary Medicine (CVM) plan for supporting veterinary antimicrobial stewardship will be fully implemented in 2023 when all remaining over-the-counter (OTC) antibiotics are switched to prescription-only status. The medically important antibiotics (used by humans and animals) becoming prescription only include injectable tylosin, injectable and intramammary penicillin, injectable and oral tetracycline, sulfadimethoxine and sulfamethazine, and cephapirin and cephapirin benzathine intramammary tubes.
Hydrated Surface Lethality
This study investigated the effectiveness of cooking processes that incorporated hydrated-surface lethality steps for ensuring the reduction of Salmonella on the surfaces of meat and poultry products cooked using short-time, high-temperature impingement oven processes.
Starting a Meat Business in Wisconsin
Information and resources to assist in establishing a meat business that adheres to state and federal regulations.
Meat Processing Procedures and Rules
Information and resources about processing meat products.
How much meat should a lamb yield?
Tips to help you better understand the amount of edible product expected from a grain finished lamb.
How much meat should a hog yield?
University of Wisconsin-Madison Extension provides tips help you better understand the amount of meat you may expect from a market hog.
How much meat should a beef animal yield?
The UW-Madison Division of Extension provides resources to better understand and calculate the amount of meat to expect from a finished animal.
Handling Venison Safely
How you handle venison just after the kill can have a tremendous impact on the safety and quality of the final product. Proper care must be taken as soon as you down the deer.
What’s the deal with Nitrates and Nitrates used in meat products?
Nitrates and nitrites are short names for “sodium nitrate” and “sodium nitrite” which are forms of salt. Salt (sodium chloride) has been used for thousands of years to preserve meat well before the discovery of refrigeration.
