Guide to Designing a Small Red Meat Plant

Guide to Designing a Small Red Meat Plant

Guide to Designing a Small Red Meat Plant

Meat plants can vary widely in use and design. How you build a plant depends on the types of processes you intend to have as part of your plant (e.g. slaughter, fabrication, production of ready-to-eat product). If you intend to construct, expand, or upgrade a locker-type meat plant, these plans were created to help you avoid some headaches, including determining whether or not you should actually expand. The final design of your plant should be based on the specific needs of your particular business.

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

Product specs
Year: 2009
Length: 77 Pages
Author(s): Arion Thiboumery
Location: Iowa | North Central | Northeast | South | West
How to order
Online Version (Free):

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.

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