The weather is starting to cool down, and to me that means it’s coming into roast season. I love a good roast on a cool fall night for dinner.
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Sometimes I feel more like a mediator than a meat processor. Since choosing to work on the slaughter side of the meat industry, in order to create better access to quality processing services for local and small scale farmers, I’ve been a connection between the food production sector and the food service sector.
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Most of the ingredients to a successful workplace will be taken care of when you consider these three pillars for creating a great team: keep the best people who can work together, create a positive and professional work environment, and exercise proper discipline in proper doses.
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Highlighting five important takeaways from the 73rd annual meat processors convention in St. Paul.
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Wow this turned out to be really long. Grab a bowl of popcorn cause I’m diving into humane handling headfirst.
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To follow up with our last installment about carcass yields, we are going to discuss the breakdown of cuts from a single animal carcass.
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I get this a lot after people pick up their meat from the plant: “I only got X pounds of meat and half of it was ground beef!”
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