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7 episodes with meat processing
8 episodes with meat processing
6 episodes with meat processing
4 episodes with meat processing
4 episodes with meat processing
2 episodes with meat processing
2 episodes with meat processing
3 episodes with meat processing
3 episodes with meat processing
Welcome to Episode #085 of The Long Game, where I have conversations about tech startups, AI, entrepreneurship, and the ideas and principles to make it all happen.Kenneth Correra shares his groundbreaking experience of running his business with AI guidance, achieving 25% growth without increasing headcount. From creating an AI board of directors to implementing multi-agent systems in various industries, Kenneth provides practical insights into the future of human-AI collaboration.TOPICS:Building and implementing AI agent networksReal-world applications in pharmaceutical sales and manufacturingHow AI augments rather than replaces human workThe failed experiment of an AI bossPractical implementation of multi-agent systemsChapters(00:00) Welcome & Introduction(01:43) The Year of AI Agents(02:44) Defining AI Agents vs Traditional Software(06:11) Real-World Applications(07:38) Case Study: AI in Pharmaceutical Sales(17:38) AI Board of Directors Experiment(24:26) Future of AI and Human Collaboration(34:42) Specialized AI Assistants(42:00) Case Study: AI in Meat Processing(47:01) AI's Role in Job Optimization(53:39) The AI Boss Experiment(57:26) Closing Thoughts#TheLongGame #AIAgents #DigitalTransformation #BusinessAutomation #AIImplementation#MultiAgentAI #AIBoard #BusinessInnovation #AIProductivity Website: https://hoo.be/elijahmurray• YouTube: https://www.youtube.com/@elijahmurray• Twitter: https://twitter.com/elijahmurray• Instagram: https://www.instagram.com/elijahmurray• LinkedIn: https://www.linkedin.com/in/elijahmurray/• Apple Podcasts: https://podcasts.apple.com/us/podcast/the-long-game-w-elijah-murray/
This week on AgweekTV, needed rain gives growers a boost. We'll check on planting progress around the region. The Minnesota House passes an ag budget that makes up for some federal cuts. The future of meat processing is happening at Central Lakes College in Staples, Minnesota. And a South Dakota cattle rancher gets a surprise delivery in one of his calves.
A tough winter ahead for meat processing plants as livestock numbers continue to decline. Latest figures from Stats NZ show a 21% drop in sheep numbers over the past 10 years – a total decline of 6.2 million sheep since 2014. The number of dairy cattle also fell 13% over the same period. Federated Farmers Meat and Wool Chair Toby Williams told Ryan Bridge keeping livestock processing plants open, profitable, and running efficiently is a significant challenge. He says big plants are struggling to get numbers of livestock through, with close to million less lambs to process this year than last. LISTEN ABOVE See omnystudio.com/listener for privacy information.
Legislation to Address Anti-Competitive Practices in Meat Processing Industry Reintroduced
The drastically and rapidly changing global trade landscape has been the focus of a meeting between beef industry leaders. The Meat Processing and Export conference discussed the United States tariff regime and deepening global trade tensions. Rural Editor Emily Minney spoke with Australian Meat Industry Council Chief Executive Tim Ryan about the Industry's concerns. Listen to the full interview above or Subscribe to the National Rural News podcast: http://bit.ly/RuralNewsPodcastSee omnystudio.com/listener for privacy information.
Brownfield's Larry Lee visited with Jake Sailers, of Sailer's Food Market and Meat Processing, at the Wisconsin Association of Meat Processors Convention in Middleton, Wisconsin.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode of the Meatspad Podcast, we're joined by Dr. Wes Schilling, Professor of Meat Science, Sensory Science, and Food Chemistry at Mississippi State University. With years of industry experience and a hands-on teaching approach. We dive into the use of phosphates in meat products, what they do, their limitations, and why they're essential for improving product quality. Don't miss this episode packed with practical science and real-world applications!
Ross McGarva is a seasoned rancher with deep roots in the agricultural world. His family has been involved in ranching since 1918, and Ross himself has embarked on a remarkable journey across the United States, managing various livestock species such as cattle, meat goats, and hair sheep. Having transitioned from California to Texas, with stops in Oregon, Ross has accumulated a wealth of experience in livestock management and sustainable farming practices. His story is filled with captivating anecdotes and valuable lessons drawn from his family's rich ranching history and his own innovative ventures, such as revitalizing a meat processing business and adopting high-density grazing techniques. Throughout the episode, listeners will explore a diverse range of topics related to livestock management and sustainable farming, including:The intricacies of managing goats and dealing with predators.The challenges of meat processing and direct-to-consumer sales.The innovative use of high-density grazing techniques to improve soil health and ecological balance. - Practical insights into the use of electric fencing.The importance of generational transition in farming. Tools and resources that can enhance farming efficiency.Economic and logistical challenges faced in the meat processing industry.The impact of environmental factors on agricultural planning. This episode is a must-listen for anyone interested in agriculture, whether you are a seasoned farmer or someone just beginning to explore the field. Ross McGarva's wealth of knowledge and experience provides invaluable insights into successful livestock management and sustainable farming practices. His journey offers inspiration and practical advice for adapting to the ever-evolving agricultural landscape. With a mix of humor, personal anecdotes, and expert guidance, this episode will not only educate but also motivate listeners to pursue innovative solutions and strategies for achieving success and sustainability in agriculture.Links Mentioned in the EpisodeMcGarva Ranch Pasture DivisionVisit our Sponsors:Noble Research InstituteRedmondGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Check out the Apiary Chronicles PodcastOriginal Music by Louis PalfreyChapters(00:00) - Introduction to Ross McGarva's Journey (00:29) - Fast Five with Ross McGarva (00:57) - Ross's Early Life and Family Ranch (01:44) - Livestock and Grazing Practices (04:40) - Challenges and Epiphanies in Ranching (06:58) - Transition to Intensive Grazing (22:04) - Meat Processing Business Insights (29:25) - Lessons from Meat Processing (43:59) - Current Endeavors in Texas (44:33) - Unpredictable Rainfall Patterns (45:07) - Flooding and Its Impact (47:53) - Transition to Sheep Farming (53:17) - High-Density Grazing Techniques (01:00:53) - Challenges and Innovations in Electric Fencing (01:06:43) - Favorite Resources and Tools (01:13:35) - Final Thoughts and Famous Four Questions
This week on the Pennsylvania Woodsman Mitch catches up with Kurt Kissinger. Kurt is a friend from the past that Mitch has recently connected with through their careers in agriculture. Between farming and hunting, there are always lots of things to catch up on. Kurt is a licensed drone operator and has his own company Pinnacle Agridrone. Kurt specializes in applying nutrients and pesticides to agricultural crops but also aids in forestry practices as well. The two discuss how drones flow into the workflow of managing forests in Pennsylvania, then delve off into other topics. The conversation turns towards a question, "what are you hunting for?" Both agree adventure is part of it. This turns towards trips out west and goal setting for the future. It also directs towards processing wild game for our families and how it can be an almost spiritual connection with family and friends. Processing game with loved ones is a comradery event, which is somewhat lost in hunting culture today. This episode is like a shotgun pattern - it's all over the place! But it brings up some interesting philosophies... enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices
This week on the Pennsylvania Woodsman Mitch catches up with Kurt Kissinger. Kurt is a friend from the past that Mitch has recently connected with through their careers in agriculture. Between farming and hunting, there are always lots of things to catch up on. Kurt is a licensed drone operator and has his own company Pinnacle Agridrone. Kurt specializes in applying nutrients and pesticides to agricultural crops but also aids in forestry practices as well. The two discuss how drones flow into the workflow of managing forests in Pennsylvania, then delve off into other topics. The conversation turns towards a question, "what are you hunting for?" Both agree adventure is part of it. This turns towards trips out west and goal setting for the future. It also directs towards processing wild game for our families and how it can be an almost spiritual connection with family and friends. Processing game with loved ones is a comradery event, which is somewhat lost in hunting culture today. This episode is like a shotgun pattern - it's all over the place! But it brings up some interesting philosophies... enjoy!
Aaron and Stephanie Moody are the passionate and dedicated couple behind Moody Family Farm in Bernardston, Massachusetts. Both working as full-time special education teachers, they have embarked on a fulfilling journey into agriculture, combining Aaron's nostalgic ties to farming from his childhood and Stephanie's newfound enthusiasm for New England farm life. Their venture, which began in 2014 with grazing cattle, has blossomed into a commitment to sustainable farming practices and community engagement, all while raising their two boys in an environment enriched by the values of hard work and self-sufficiency.Topics covered in the podcast episode include:The Moody family's transition from city life to country farming.Challenges and successes in starting a farm on a budget.Transitioning to regenerative farming practices.Experiences with rotational grazing and meat processing.Opening a farm store and community engagement.Diverse livestock farming and the importance of USDA inspections.Expanding the livestock herd and exploring silvopasturing.Inspirations from resources like "Salad Bar Beef" by Joel Salatin.The balance of managing teaching careers with farm responsibilities.Lessons learned and aspirations for sustainable farming.Listeners should tune into this episode to gain a heartfelt and insightful look into the world of small-scale, sustainable farming. The Moodys' journey offers practical wisdom and inspiration for aspiring farmers and those interested in agriculture. Through candid discussions on their successes and missteps, listeners can learn valuable lessons about community support, resource management, and the rewarding challenges of farming. This episode is a must-listen for anyone passionate about self-sufficiency and regenerative agriculture, as it provides both a realistic portrayal and a hopeful vision of farming life.Links Mentioned in the EpisodeMoody Family Farm on InstagramVisit our Sponsors:Noble Research InstituteGBT AngusOnline Bull AuctionGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Check out the Apiary Chronicles PodcastOriginal Music by Louis PalfreyChapters(00:00) - Introduction to Moody Family Farm (00:34) - Fast Five Questions (01:14) - Grazing Grass Podcast Overview (01:54) - Noble Grazing Essentials Event (02:42) - Farm Updates and Tips (04:17) - Aaron and Stephanie's Farming Journey (04:54) - Backgrounds and Early Influences (06:04) - First Steps into Farming (07:16) - Teaching Careers and Farming (08:00) - Expanding the Farm (10:33) - Challenges and Learning Experiences (14:24) - Regenerative Practices and Community Support (26:29) - Marketing and Processing Challenges (27:08) - Future Plans and Family Involvement (30:30) - USDA Loan and Moving Challenges (31:59) - Winter Farming and Historical Insights (37:26) - Sweater Weather and Historic Homes (37:45) - Functional Traits for Your Cow Herd (38:50) - Renovating Abandoned Pastures (40:08) - Challenges and Successes in Pasture Restoration (43:40) - Expanding the Herd and Exploring New Species (47:22) - Building Community and Relationships (54:09) - Famous Four Questions (01:08:50) - Final Thoughts and Farewell
A state grant is helping Minnesota schools teach meat processing to students. Applications are now open for the MEAT grant, which stands for Meat Education and Training. In the first round of grants, $350,000 was dispersed across nine districts to establish or enhance meat cutting and butchery training. One of those districts was West Central Schools in Grant County. The district was granted $35,000 to support the purchase of a meat processing mobile trailer and provide up to 100 hours of hands-on training for one agriculture instructor at a local butcher shop.Eric Sawatzke is the high school agriculture teacher and FFA advisor at West Central Schools. He also helped create the state grant. He joined Minnesota Now to talk about teaching meat processing in schools.
Join us on a journey to Emory, Texas, as we explore the innovative multi-species ranching operation at Legends Cattle Company with our guests, Thomas and Emily. Thomas shares how their family-run ranch has expanded over five generations, evolving from a traditional cattle farm into a diverse ecosystem that includes sheep, pigs, and chickens, all managed through grass finishing. Emily, hailing from a beach town in California, talks about her vital role in marketing and sales for their Born and Raised brand, which sells directly to consumers. Together, they offer insights into their sustainable grazing techniques and how they are adapting to the varied needs of their livestock while improving land management.In an intriguing segment, Thomas and Emily recount their unexpected paths into the world of ranching and livestock marketing. Despite starting as a city boy, Thomas landed a marketing role at Morning Rains Ranch and found a new connection with nature, which now helps him understand and respect animals. Emily, inspired by her grandfather's ranch and her involvement with the FFA, shares her journey from a love of animals in high school to a rewarding career in agriculture. Their stories underscore how past experiences and chance moments can lead to unexpected career paths in the ranching world.We also discuss the Garrett family's evolution from traditional cattle farming to a leading seed stock producer focused on genetics and production. The conversation highlights their commitment to regenerative practices, such as rotational grazing, and the integration of multiple proteins like chicken, pork, and lamb. Thomas and Emily reveal the logistics behind their direct-to-consumer sales, offering a glimpse into their meat bundle options and customer preferences. From sustainable practices to local sourcing and small batch processing, this episode is packed with valuable insights for anyone interested in diversified livestock operations and the benefits of grass-finishing livestock for optimal nutrition.Links Mentioned in the EpisodeBorn & RaisedVisit our Sponsors:Noble Research InstituteRedmond2025 Manderley Farms Grazing ConferenceGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Check out the Apiary Chronicles PodcastOriginal Music by Louis PalfreyChapters(00:00) - Introduction to Today's Show (00:23) - Meet Thomas and Emily (01:01) - History of Legends Cattle Company (01:21) - Emily's Journey into Livestock Management (01:57) - Thomas' Role in Marketing (02:24) - Podcast and Community Announcements (03:54) - Daily Farm Operations (04:31) - Listener Engagement and Support (05:53) - Thomas' Marketing Journey (07:55) - Emily's Background and Passion for Livestock (12:25) - Expanding the Ranch Operations (21:10) - Sheep Breeding and Challenges (26:15) - Adding Pork to the Ranch (30:24) - Introducing Chickens to the Ranch (34:16) - Overgrazing and Grass-Based Finishing (34:19) - Optimizing Herd Nutrition with Redmond Minerals (35:39) - Grass Finishing Techniques and Forage Management (37:57) - Chicken Finishing Practices (41:49) - Pig Finishing and Diet Management (43:26) - Sheep Finishing and Breeding Programs (45:06) - Cattle Finishing and Pasture Management (46:12) - Processing and Packaging Strategies (49:18) - Customer Preferences and Marketing Strategies (51:14) - Subscription Bundles and Delivery Services (57:50) - Challenges and Requests in Meat Production (01:01:26) - Famous Four Questions and Closing Remarks
The Bowhunter Chronicles Podcast - Episode 333 - Mindful Meat Processing - Nick Otto - The Huntavore Podcast On this podcast Adam talks with good friend and host of the Huntavore Podcast Nick Otto on venison processing, foraging, hunting with kids and more. Sustainable Food Sourcing: Adam and Nick discussed their passion for hunting and foraging, highlighting Nick's podcast, Huntavore, which focuses on sustainable, local food sourcing. They emphasized the balance between foraging and preserving the environment. Mindful Meat Processing: They explored strategies for minimizing waste when processing deer meat, advocating seam butchery and creative cooking to maximize usability and versatility. Wild Game Cooking: Nick shared his shift from trendy cooking to utilizing every part of hunted animals, including organs, for meaningful, sustainable meals. Teaching Hunting to Kids: Both shared their experiences introducing their children to hunting, focusing on creating positive, formative outdoor memories that foster lifelong interests. Memorable Hunting Stories: The duo discussed past hunting experiences, challenges, and the importance of preparation, with Nick sharing his excitement for upcoming small game hunts and ice fishing. https://www.spartanforge.ai - save 25% with code bowhunter https://www.latitudeoutdoors.coms https://www.zingerfletches.com https://huntworthgear.com/ https://www.lucky-buck.com https://www.bigshottargets.com https://genesis3dprinting.com https://vitalizeseed.com https://waypointtv.com/#podcast If you like what we are doing and want to see more, please consider checking out our Patreon account. Any funds generated through our Patreon account are funneled right back into the podcast to help fund equipment, hosting fees and gear for reviews and giveaways and as always future hunts. http://bit.ly/BHCPatreon http://bit.ly/BowhunterChroniclesPodcas https://huntworthgear.com/?utm_source=Pro+Staff&utm_medium=Direct+Link&utm_campaign=Preseason+Sale Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of the Hunt Lift Eat Podcast, the boys are back with Carter and co-host Kerri fresh off an epic guiding season in Texas. Joining them is Cody Broussard, a Marine Corps veteran and seasoned wild game processor, who shares his passion and expertise for taking wild game from the field to the table.Cody dives deep into field dressing techniques, cooler aging hacks, and the essentials of at-home meat processing—proving that you don't need expensive equipment to get started. From crafting deer bacon to tips on using high-temp cheeses in your sausages, Cody breaks down the process with humor and practical advice.Whether you're a seasoned hunter or just starting out, this episode is packed with insights, practical tips, and plenty of laughs to help you make the most of your harvest.So grab a drink, tune in, and get ready to elevate your game in the field and in the kitchen!Website:www.huntlifteat.comGive us a follow on YouTube @huntlifteatofficial and be sure to subscribe so that you do not miss an episode!Please drop a follow on IG @thehuntlifteatpodcast and @huntlifteatofficialDrop us rating and review on Apple & Spotify!
In this episode I discuss how Tyson the meat processing giant is to shutter 3 of its processing plants. I also discuss the stories that have made the news in the trucking industry. If you would like to keep the show going and help support the show you can do so by going to the bottom of the website and either clicking on the Donate button or scan the QR code. Other places to find the show: If you enjoy my show and would like to become a patron/sponsor you can do so by clicking here: https://www.patreon.com/juliastruckingcafe Twitter: @JuliasTrcknCafe YouTube Channel: https://www.youtube.com/c/JuliasTruckingCafeTruckingNewsHour YouTube How To Channel: https://www.youtube.com/channel/UCgTWybXUk7aZAJAiII3T_ew Bitchute: http://bitchute.com/channel/juliastruckingcafe Facebook: https://www.facebook.com/JuliasTrcknCafe/ iHeart Radio: https://www.iheart.com/podcast/julias-trucking-cafe-29566217/ Google Play Music: https://play.google.com/music/m/Imbpab345r32s2lo5gb6x6vc4jq?t=Julias_Trucking_Cafe Tune In: https://tunein.com/podcasts/Business/Julias-Trucking-Cafe-p1145479/ Sound Cloud: https://soundcloud.com/user-722489473 Spotify: https://open.spotify.com/show/719rGz9OAF7w958Qn5rXmb Spreaker Supporters Club: https://www.spreaker.com/podcast/comments-on--6444827/support/ Stitcher: https://www.stitcher.com/podcast/julias-trucking-cafe?refid=stpr Podcast Addict: http://podplayer.net/?podId=2449006 Podchaser: https://www.podchaser.com/podcasts/julias-trucking-cafe-610041 Pandora: https://www.pandora.com/podcast/julias-trucking-cafe/PC:1001051380 Radio Public: https://radiopublic.com/julias-trucking-cafe-6nQN7N Launchpad: https://www.launchpaddm.com/pd/Julias-Trucking-Cafe-60760 A Podcast One Directory. Vurbl: http://vurbl.com/station/3hTNqP80Jqx/ Music by: Heyday Highway @EpidemicSound.com
Wyoming Hookin' & Huntin' Outdoors is Wyoming's source for everything in the outdoors. Fishing, hunting, camping, hiking or wildlife. On the radio AND on demand.
Lovedeep Kaur is an Associate Professor at Massey University in New Zealand. Her specialties include sustainable food processing technologies, circular food systems, and innovative food processing. She joins The Drip to unpack the cutting-edge innovations she is seeing that are transforming the way we process and enjoy meat. In this episode, you'll hear about:Understanding new technologies like high-pressure processing and microwave-assisted thermal sterilizationHow enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteinsCombining plant and animal proteins with 3D food printingHow less popular cuts like brisket are getting a makeover … and how these innovations will be able to lower the cost of meatJump to:(00:53) How sustainable technology boosts efficient, waste-free meat processing.(03:46) The ways of enhancing meat flavour, texture and safety.(07:22) Key technologies that improve protein digestibility and nutrient preservation.(11:53) Factoring in food safety and public health.(14:37) This episode's song recommendation.(15:28) This episode's mantra.Featured Artist and Song:Run Wtih Me by KaivonLinks mentioned in this episode:‘High pressure processing of meat: Effects on ultrastructure and protein digestibility' (2016) by Lovedeep Kaur et al.Massey UniversityHass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep KaurConnect with the showAQUALABZachary Cartwright, PhD00:00 New tech aids sustainable meat processing practices.03:46 Innovative technologies enhance food flavor and texture.07:22 Advanced technologies improve protein digestibility and nutrient preservation.11:53 Technologies improve health, nutrition, and food safety.13:47 AQUALAB helps the meat industry with moisture control.
In this episode of the Soul Summit Podcast we have an insightful episode featuring Sierra Jepsen, founder of Butcher Solutions. Sierra is a mobile butcher and meat scientist from Three Forks, Montana, who's on a mission to educate hunters about field processing and sustainable meat practices. In this episode, Courtney and Sierra cover everything from field dressing techniques, meat aging, and innovative cuts, to the best tools for butchery—including knife sharpening tips. Sierra shares practical insights for handling game meat, from the moment it's on the ground to preparing it in your kitchen. Plus, we're excited to announce that Sierra will join us for hands-on butchery demonstrations at the 2025 HOJ Women's Summit in Montana! Don't miss this engaging conversation that's packed with tips and resources, including a knife sharpening guide available in the resources below, or highlighted on our Instagram page. Dive in and elevate your butchery skills with Sierra Jepsen! SOCIALS: @heroutdoorjourney_ @soulsummitpod_ @butcher_solutions_llc RESOURCES Knife Sharpening Resource Butcher Solutions Keep up with us online! Or tune into our YouTube Channel to take the journey together! Today's episode was brought to you by: MAVEN: If you're ready for premium optics without the premium price tag, check out Maven Optics. This consumer direct company is turning heads and winning awards for their top quality products. From binoculars, rangefinders, rifle scopes and spotting scopes- they've got it all. Head on over to www.mavenbuilt.com and use promo code SOULSUMMIT-GIFT for your next purchase to get a discount just for listening to this podcast! BAKCOU: Elevate your life and your hunts with one of Bakcou's top of the line E-bikes! Whether you use them on your hunting and fishing adventures, for a hand on the farm, or to commute around your local area, Bakcou bikes are not only reliable, but they add a whole lot of fun to life as well! Find their full line of products at www.bakcou.com. Use the code SSP200 to save at checkout. HOYT: There are some awesome bows on the market, but if you ask me, I'd say Hoyt has some of the best bows around. Built tough to withstand the wear and tear of hard hunts, this bow ensures reliability in your shot so you can focus on the hunt. Not to mention, the dead in the hand feeling that keeps you coming back for more! Head over to www.hoyt.com and check out their new custom bow builder! SAWYER: If you're serious about the outdoors, be sure to see what Sawyer has to offer. From water filtration, to sunscreen and insect repellent, Sawyer has you covered. Their commitment to giving back, helping fight global issues, and bringing clean water to more people around the world truly sets them apart from the rest. Head over to www.sawyer.com to see all they have going on! ONX: When it comes to hunting and exploring the great outdoors, there are endless tools, gizmos and gear, but something I never leave home without is my onXMaps. Knowing I have access to land owner information, property lines, topographic layers, historical and wildlife data are all reasons this app takes hunters to the next level and leaves you feeling confident in the woods. Grab your free trial today at www.onXmaps.com. Did you enjoy this episode? We'd love to hear from you! Please take a minute to leave a review on the show. Tell us what you think OR what you want to hear next! We appreciate this community of outdoor junkies and we're looking forward to what the future holds! Now go get after it! Tag us in your adventures #SoulSummitPodcast #HerOutdoorJourney TAGS: Meat Science, Butchery, Hunting Education, Meat Processing, Field Dressing, Meat Care, Aging Meat, Butcher Solutions, Sierra Jepsen, Sustainable Meat
Around 600 employees at Alliance Group's Timaru meatworks are out of a job, following an announcement that the co-op will close its Smithfield plant by the end of the year. Alliance revealed a proposal to shut the 139-year-old abbatoir two weeks ago because of a drop in sheep numbers, which was confirmed at an all-staff meeting this morning. Delphine Herbert reports from Timaru.
600 jobs are going, following confirmation the Alliance group is shutting down its Timaru meat processing plant. Sheepmeat, calves and night shift venison seasonal processing stopped at the plant at the end of September. The remaining day shift at Smithfield's will end in December, with the plant closing then. Mayor Nigel Bowan said its going to have a direct impact on the region, but he's confident it will recover. A job fair has already been planned for early next month with 40 employers ready to help those looking for work. Bill Watt from the Meatworkers Union was at this mornings meeting when the worst was confirmed for workers, he spoke to Lisa Owen.
In this episode, Christa Hartsook welcomes Ethan Bowers, an Extension Enterprise Development Specialist with Iowa State University Extension and Outreach, to discuss the upcoming Meat Processor Lifecycle Workshop. This workshop is designed for meat processing professionals, offering essential insights into the entire business lifecycle—from startup financing to transitioning ownership. Join us for this informative episode to prepare for the workshop on November 7, and ensure your meat processing business is equipped for success. Don't miss the early bird registration deadline on October 27! Tune in for all the details you need to thrive in this essential industry. Episode Links: • Meat Processor Lifecyle Workshop web page: https://go.iastate.edu/PX57B4 • Ethan Bowers: embowers@iastate.edu, (515) 460-6068
Up to 600 jobs are to go from the Alliance Group's meat processing plant in Timaru, with very little prospect of any workers being re-deployed to other plants. It's planning to wind down sheep meat, calf and venison processing at the Smithfield plant by the end of the year, a move that will carve vital jobs out of Timaru. Alliance said the proposed closure is due to a decline in sheep processing numbers caused by a change in land use, Alliance Group Chair Mark Wynne spoke to Lisa Owen.
In this episode of Meatspad, we're joined by Dr. Derico Setyabrata, an assistant professor of Animal Science at the University of Arkansas, as we dive deep into the world of freezing practices in the meat industry. Join us as we explore how freezing techniques can enhance or compromise meat quality. From current industry practices to the implications of color and shelf life, this episode provides a comprehensive look at how freezing impacts meat from farm to table. Is freezing a friend or foe? Tune in to find out how the application of the freezing method can make all the difference!
Join Cam, Joe Rogan and Adam Greentree for a discussion about their recent elk hunt in Utah, how bowhunting has impacted Joe and Adam's life and more! Follow along: Instagram: https://www.instagram.com/cameronrhanes Twitter: https://twitter.com/cameronhanes Facebook: https://www.facebook.com/camhanes/ Website: https://www.cameronhanes.com Follow Joe Rogan: https://www.instagram.com/joerogan/ Follow Adam Greentree: https://www.instagram.com/adam.greentree/ Thank you to our sponsors: GoHunt: https://gohunt.com/ use code CAM when you sign up for $50 towards the gear shop + 10% off the GoHunt store Montana Knife Company: https://www.montanaknifecompany.com/ Use code CAM for 10% off MTN OPS Supplements: https://mtnops.com/ Use code KEEPHAMMERING for 20% off and Free Shipping Ketone IQ: https://hvmn.com/CAM use code CAM for 30% off your first subscription Black Rifle Coffee: https://www.blackriflecoffee.com/ Use code KEEPHAMMERING for 20% your first order Sig Sauer: https://www.sigsauer.com/ use code CAM10 for 10% off optics Timestamps: 0:00:00 Adam's 2024 Utah Bull & Previous Hunts with Joe, Cam & Adam 0:08:05 The Dream in Elk Hunting 0:16:03 “Find Another Trailhead Stupid” 0:21:43 The Brotherhood of Hunting 0:23:29 Wild Elk Country - “Must Be Nice” 0:26:43 Joe's Preparation for Elk Hunting 0:29:09 Ad Break 0:31:00 Where Joe's Obsession with Elk Hunting Came From 0:36:47 Vegetarian to Hunting for Life 0:43:09 Bowhunting VS Rifle Hunting 0:52:08 How Bowhunting Has Impacted Adam's Life 0:54:15 Cam's Utah Bull 01:01:51 Joe's Utah Bull 01:09:31 Shot IQ Program: “Open-Loop & Closed-Loop” Thinking 01:16:52 Keeping Calm While Elk Are Close 01:21:34 Weather: There Are No Guarantees 01:23:29 Expandable VS Fixed Blade Arrowheads 01:40:19 Adam's Preferred Bowhunting Equipment 01:45:35 Cam's Bow Setup 01:48:34 Expandable Broadheads with Tougher Animals 01:52:30 Hoyt's Bow Technology - Quieter Than Ever 01:54:43 Meat Processing & the Constant Improvement of Equipment 01:56:29 Cam's Cardio & Mentality Advantage 02:02:36 Garmin Rangefinder Sight 02:09:43 Bow Equipment - Continued 02:13:17 Outro
Our guest on the podcast this week is Barbara Webster, co-founder of inMR. Barbara shares with Mark how inMR's Marbl™ technology uses nuclear magnetic resonance to measure intramuscular fat quickly, accurately and non-invasively, delivering a new standard to the industry.In the last few years, the technology has been successfully implemented in lamb-carcass grading. inMR are in the process of adapting it to other applications, such as beef carcasses and live animals. While MRI technology has been around for a while, Barbara shares the challenges of adapting this technology for industrial use in a meatworks environment. One such challenge is speed. Their current model measures around four to five carcasses a minute. One of their development projects is a twin-sensor system that will measure 10 to 12 carcasses a minute. Fortunately, another common challenge frequently faced by the industry - labour shortages - has been less of an issue for inMR. They chose to pursue an automated process, with data feeding directly into the system, rather than relying on someone standing there to do the measuring. “The weight of our sensor took us down that path, but I think it's a key point of difference and adds a lot of value,” shares Barbara.Barbara points out that funding from organisations such as MLA and SFF Futures, along with investment by Ovation New Zealand, have been instrumental in advancing these innovations. “We've been very lucky and we've had tremendous support from funding agencies that invest in new technology development,” explains Barbara. With the continuous innovation in robotics, sensors and AI, the next decade is going to be very interesting when it comes to tech in agriculture. Current technologies such as x-ray scanning and robotic cutting - along with emerging applications for MRI - are already in use. Mark and Barbara both share the belief that AI opens up doorways for automation and innovation like never before. "I think we're going to see a huge leap forward because our ability to cope with naturally varying product for automation applications is going to only become easier now with those tools,” highlights Barbara. Whether you are a meat industry professional, a technology enthusiast or simply curious about the future of food production, make sure to tune in to this episode to learn more about the cutting-edge technologies that are set to transform the meat industry!Head Shepherd is brought to you by neXtgen Agri International Limited, we help livestock farmers get the most out of the genetics they farm with. Get in touch with us if you would like to hear more about how we can help you do what you do best - info@nextgenagri.comThanks to our sponsors at MSD Animal Health and Allflex, and Heiniger Australia and New Zealand. Please consider them when making product choices, as they are instrumental in enabling us to bring you this podcast each week.Check out Heiniger's product range HERECheck out the MSD range HERECheck out Allflex products HERE
With school right around the corner, Sec. Arthur talks about what "back to school" time is like around her house, and does Oklahoma return to school too early (00:00)? Identical twin brothers Josh and Logan Hering join the show to talk about their passion for the meat industry. The duo tells us about growing up being involved with Ralph's Packing Company, what it's like to work at the Food and Agricultural Products Center (FAPC) at OSU, and even share some stories about getting caught goofing around when they were younger (3:30). ODAFF PIO Lee Benson and Sec. Arthur recap the interview and briefly talk about the upcoming Rush Springs Watermelon Festival (32:55).
USDA is going the extra mile to provide the information that the operators of small meat processing plants need to thrive. Gary Crawford with USDA has the story. See omnystudio.com/listener for privacy information.
In this week's episode, we welcome Dr. Jeng-Hung Liu from the University of Guam, who shares insights into the recent USDA meat and poultry processing grant. Dr. Liu emphasizes workforce development in the meat industry, integration of aquaculture, and the new Meat Lab in Guam. He discusses the unique challenges and opportunities in meat processing in island regions, including collaborations with the Federated States of Micronesia and the University of Puerto Rico.
A new Australian meat processor has been granted approval to supply China for the first time since the 2020 trade war.
Did you know that U.S. farm policy values corporate profits over human health? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Omanjana Goswami, Ph.D., Interdisciplinary scientist in the Food & Environment Program at the Union of Concerned Scientists. Goswami discusses the connection between soil and human health; and water pollution from Tyson meat processing plants. She describes the impacts of nitrate pollution on human health and key changes in farm policy that would contribute to improvements in both environmental and public health.Related website: https://blog.ucsusa.org/omanjana-goswami/did-you-know-that-soil-health-affects-human-health/ ; Waste Deep: How Tyson Foods Pollutes US Waterways and Which States Bear the Brunt https://www.ucsusa.org/resources/waste-deep
Tyson Foods is one of the world's biggest meat and poultry producers. According to the Union of Concerned Scientists, it's also a major polluter in the United States. A new report from the group says Tyson plants dumped more than 371 million pounds of pollutants into U.S. waterways between 2018 and 2022. John Yang speaks with UCS research director Stacy Woods about the report's findings. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders
Tyson Foods is one of the world's biggest meat and poultry producers. According to the Union of Concerned Scientists, it's also a major polluter in the United States. A new report from the group says Tyson plants dumped more than 371 million pounds of pollutants into U.S. waterways between 2018 and 2022. John Yang speaks with UCS research director Stacy Woods about the report's findings. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders
Cody Hopkins is the co-founder of Grassroots Farmers' Cooperative, a pioneering initiative based in rural Arkansas dedicated to connecting consumers with high-quality, ethically-raised meat products. As a first-generation farmer, Cody, along with his wife, transitioned from a background in physics to sustainable farming inspired by figures like Joel Salatin. Over the past decade, they have built Grassroots from the ground up, emphasizing transparency, sustainability, and community-driven solutions to the challenges of modern agriculture.Key topics discussed: Impact of COVID-19 on consumer behavior and food system resilienceThe necessity for more decentralized food processing infrastructureSocioeconomic components of food pricing and consumer educationInnovative financing and ownership models for sustainable agricultureRole of farm subsidies and government policies in shaping the food systemTimestamps:(00:00) - Shifting Consumer Behavior Post-COVID(04:00) - The Economics of Food Pricing and Quality(06:15) - Advocating for Less Meat but Better Quality(12:00) - The Realities of Industrial Poultry Farming(18:00) - Innovative Financing and Ownership Models in Agriculture*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Cody:LinkedinConnect with Grass Roots Farmers' Cooperative:InstagramWebsiteConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA
Tomahawk Steaks from Patriot Meat Processing 05/21/24
Get your healthy meat today: https://parkerpastures.com/?ref=AWK ————————————— Protect your investments with And We Know http://andweknow.com/gold Or call 720-605-3900, Tell them “LT” sent you. ————————————————————— *Our AWK Website: https://www.andweknow.com/ *Our 24/7 NEWS SITE: https://thepatriotlight.com/ *DONATIONS SITE: https://bit.ly/2Lgdrh5 *Mail your gift to: And We Know 30650 Rancho California Rd STE D406-123 (or D406-126) Temecula, CA 92591 ➜ AWK Shirts and gifts: https://shop.andweknow.com/ ➜ Audio Bible https://www.biblegateway.com/audio/mclean/kjv/1John.3.16 Connect with us in the following ways:
This episode is a treasure trove of wisdom for farmers and food enthusiasts alike, brimming with insights on the multifaceted support available to bolster the local meat industry. From the nitty-gritty of technical assistance, financial support in the form of low-interest loans and microgrants, to the meticulous coordination within the value chain, we delve into the transformative work being orchestrated by Berkshire Agricultural Ventures. The Livestock Working Group emerges as a linchpin in this narrative, highlighting their pivotal role in fostering communication, steering infrastructure advancements, and championing grant-funded projects that offer a lifeline to meat processors.Thank you Jake and Ren!!https://www.berkshireagventures.org/https://berkshiregrown.org/Thank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.
The 2024 Wisconsin Association of Meat Processors wrapped up their convention on Saturday in Madison and it was full of great meat offerings and great hands on learning. Pam Jahnke talks to Dr. Jeff Sindelar, UW-Extension Meat Specialist, about the state-of-the-art Meat Science and Animal Biologics Discovery Center that helped with hands on learning. It acts as a shining gem attracting new meat processing talent to the state. Jake Sailer, outgoing president of WAMP, says there's a lot of exciting developments coming this year including promotion of their "meat map".Greenhouses help people manage around the weather, and that's exactly why Dane County Extension pursued a greenhouse. Charitee Seebecker talks to Lisa Johnson, UW-Extension Horticulture Specialist, about the new greenhouse and how they're using it.Auctions are still happening at a feverish pitch before farmers are focused full time on planting. Ashley Huhn from the Steffes Group updates Pam Jahnke on the trends they're seeing with equipment and land values.Paid for by Steffes Group.Are consumers changing their buying patterns because of inflation and higher beef prices? Mike Simone, executive director of research for the National Cattlemen's Beef Association, explains how checkoff investments help uncover consumer buying patterns and preferences before they become a problem for producers. Paid for by Wisconsin Beef Council.See omnystudio.com/listener for privacy information.
The Meating Place is a butcher shop and cafe located in Hillsboro. It recently received a $250,000 grant from the U.S. Department of Agriculture to expand its meat processing capabilities. In 2022, the shop received a grant from the Oregon Department of Agriculture as part of a state meat inspection program. Processing meat in Oregon can help producers save time and money. The Meating Place will use the latest round of federal funding to ramp up those services. We check in with Casey Miller, the owner of The Meating Place to learn more about meat processing and what this means for Oregon’s economy.
In today's episode, we're exploring the meat processing industry with AMSA's experts, Dr. Robert Maddock and Dr. Christi Calhoun. They'll discuss a USDA-supported program aiding small to medium-sized processors in strengthening the meat supply chain. We'll also highlight "The Meat Locker," a vital online resource for industry professionals, offering a range of no-cost services and information on food safety, business, and more. Tune in for a concise look at how this initiative is transforming meat processing.
Sarah Stallard is a 7th generation farmer who came to work with her uncles on a new farm near Las Vegas Nevada raising hogs. The farm is in partnership with the local waste and recycling company Republic Services. They lease the land from Republic Services and use food waste to feed the hogs. She says the partnership was formed “to help find a solution to organic waste." The family had always fed food scraps as pigs “are not picky about what food scraps” they eat. Sarah describes the process of collecting, sorting, and feeding tons of mixed rations from casino kitchens and buffets, facilities such as an ice cream factory, and grocery stores. What the farm produces is marketed locally, and they do face challenges due to the lack of an USDA processing plant for meat in Nevada. The family's dream is to “complete the circle” through having their locally produced food offered in the casinos. She also describes how the hogs are housed and raised sustainably and humanely. There is a lot of attention paid to what they are doing to reduce food waste, and they are “willing to help and network with other farmers,” including hosting many tours. About this work, Sarah says, “I can feel really good about what I'm doing; it's good to know that I'm making a difference daily.”____________Thanks for listening to Fresh Growth! To learn more about Western SARE and sustainable agriculture, visit our website or find us: · Instagram · Facebook · Twitter Contact us at wsare@montana.edu
The new theme park season is getting ready to roll and the team discusses all the news that comes with it. The post Meat Processing Plant and Meat Processing Plant 2 appeared first on In the Loop.
The new theme park season is getting ready to roll and the team discusses all the news that comes with it. The post Meat Processing Plant and Meat Processing Plant 2 appeared first on In the Loop.
The new theme park season is getting ready to roll and the team discusses all the news that comes with it. The post Meat Processing Plant and Meat Processing Plant 2 appeared first on In the Loop.
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https://linktr.ee/permapasturesfarm Redemption Shield: https://www.redemptionshield.com/ Food Forest in a Box: https://www.thetexasboys.com/food-forest-in-a-box Promo Code: Perma Survival Education: https://www.mountainreadiness.com/?ref=RUYSE0gacZA9W5 Scrapsteading: https://www.scrapsteading.com Our Store: https://www.permapasturesfarm.com/store-1 Hickory Ridge Soap: https://twooldcrowshomestead.com/ Get $50 Off EMP Shield: https://www.empshield.com Promo Code: perma Harvest Right Freeze Dryer: https://affiliates.harvestright.com/1247.html Permaculture Consultations: https://www.plantingpioneers.com/services Online Pig Processing: https://sowtheland.com/online-workshops-1 Music by VanTesla: https://www.youtube.com/c/PermaPasturesFarm21 Patreon: https://www.patreon.com/user Chef Snow: https://harvesteating.com/ Chef Snow: https://foodstoragefeast.com/
https://linktr.ee/permapasturesfarm Redemption Shield: https://www.redemptionshield.com/ Food Forest in a Box: https://www.thetexasboys.com/food-forest-in-a-box Promo Code: Perma Survival Education: https://www.mountainreadiness.com/?ref=RUYSE0gacZA9W5 Scrapsteading: https://www.scrapsteading.com Our Store: https://www.permapasturesfarm.com/store-1 Hickory Ridge Soap: https://twooldcrowshomestead.com/ Get $50 Off EMP Shield: https://www.empshield.com Promo Code: perma Harvest Right Freeze Dryer: https://affiliates.harvestright.com/1247.html Permaculture Consultations: https://www.plantingpioneers.com/services Online Pig Processing: https://sowtheland.com/online-workshops-1 Music by VanTesla: https://www.youtube.com/c/PermaPasturesFarm21 Patreon: https://www.patreon.com/user Chef Snow: https://harvesteating.com/ Chef Snow: https://foodstoragefeast.com/
In this episode, I share some of my top tips for DIY meat grinding that I have learned over the years. Everything from how to prepare the meat grinder and ingredients before you get started to the meat grinder part maintenance after you are done. Get ready to learn the essential skill that will help you secure protein for you and your family.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyWatch the Video Podcasts on X:https://x.com/yearofplentypod/status/1731505759161286899?s=20Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT
Meat processing is a booming industry in North Carolina. With that, there are jobs abound for graduates to take on, but do they have the relevant training? NC State's Currey Nobles is working with the Agricultural Institute instituting courses to help train the next wave of workers entering the industry.go.ncsu.edu/food-animalThank you for listening to Farms, Food and You, produced by the College of Agriculture and Life Sciences at North Carolina State University. Over the past three years, we've enjoyed bringing you information and news about food and farming issues in North Carolina. This is our last episode, but you can hear previous episodes at go.ncsu.edu/farms. And we hope you'll keep up with the latest from the College of Agriculture and Life Sciences online at cals.ncsu.edu/news.
The Element Podcast powered by FIRST LITE On This Episode, Tyler Jones & K.C. Smith sit down with camera guys Greg Latham and Michael Stoll and talk about their recent hunts. The Whitetail bums have been doing some killing in the late season. This week were going to hear both their stories about hunting the late season in Texas. The guys also talk about some College football and Meat Processing. Maybe even a little cooking. We talk about that and other topics and issues. Don't forget to go watch our latest video on The Meateater Youtube Channel where Tyler shoots a giant Nilgai! Also go check out latest Hog hunt on the Element Youtube Channel! For the best gear made with the serious hunter in mind, get you some First Lite Gear Go Subscribe to The Element Youtube channel! Tyler's Nilgai! Hunting East Texas Hogs In January! Texas Rut | Bow Hunting Bucks In The Rut Hunting Big Boars KC's Most Dramatic Hunt of His Life!See omnystudio.com/listener for privacy information.
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