Overview
We all probably know a little about the business of meat processing. But how, specifically, do meat processors do what they do? What do we, as livestock producers, technical assistance providers, and others need to know to work with them effectively? Jay Wenther of AAMP teaches us how to understand the processor's language, from yield grades and cutting specifications, inspection and other regulatory requirements, meat handing and shelf life, and more.
Date: September 15, 2009
Duration: 60 minutes
Presenter:
Jay Wenther, Executive Director of the American Association of Meat Processors
jay@aamp.com (717) 367-1168
