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Tag: Meat Processing

Meat Processors Support Programming

Meat processing
USDA Multimedia photo by Lance Cheung.

Are you considering starting a meat processing business? Do you have an existing meat processing business that you are ready to scale? The Center for Entrepreneurship program is here to help!

In partnership with the Department of Animal Sciences and Industry, with funding from the K-State Global Food Systems Seed Grant, the Center for Entrepreneurship will provide entrepreneurs in the meat processing industry access to world-class curriculum from K-State faculty and student research teams.

Up to 28 teams will receive a startup business curriculum delivered by K-State faculty. Early-stage entrepreneurs will have access to a customized curriculum. Existing companies gain access to the Strategic Innovation micro-credential offerings from the College of Business.

Apply today! Deadline is February 1, 2023. Contact entrepreneur@ksu.edu for questions.

 

What to Expect When Processing Meat

If you are new to taking your own animals to be processed, you may be surprised what you get after processing is done.

Changes occur when converting the live animal to a carcass. Even more changes occur to convert the carcass to a package of meat.

The dressing percentage, or yield, varies between animal species. Pork has the highest average dressing percentage of 70-75%. Beef averages 60-64% and lamb averages 54-59%. Loss factors include the animal blood, hide, internal organs, food in the animal stomach, and other factors.

To help guide you on what to expect before you take your animal to be processed, see these K-State Research and Extension publications: