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
This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.