Iowa State University's Small Meat Processors' Working Group Produces Consumer Guide to Whole Animal Buying

Created by the Iowa State University’s Small Meat Processors’ Working Group, “Beef and Pork Whole Animal Buying Guide” explains buying whole animals or portions buying pork and beef from local producers.

The publication explains both pork and beef cuts, livestock and meat marketing terminology, storage, processing, aging, meat handling and preparation, and meat inspection. It includes color photos of common retail beef and pork cuts.

Download a free copy online. Hardcopies are available for a fee on the website as well.

Want more information? See the related SARE grant(s) GNC07-085, Small Meat Lockers Working Group.

How to Order

Only available online

Project products are developed as part of SARE grants. They are made available with support from the Sustainable Agriculture Research and Education (SARE) program, which is funded by the U.S. Department of Agriculture-National Institute of Food and Agriculture (USDA-NIFA). Any opinions, findings, conclusions or recommendations expressed within project products do not necessarily reflect the view of the SARE program or the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

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