A Resource for Direct Market Meat Producers in Wisconsin revised October 2004 Developed by the University of Wisconsin Extension's Emerging Ag Markets (EAM) Team and the Wisconsin Department of Agriculture, Trade & Consumer Protection A3809 Table of Contents mk-dm-15.qxd 02/03 Editor’s Note ____________________________________2 Introduction ______________________________________3 Food Safety and Regulations ____________________________5 Rules on Sale of Animals and Meat by Livestock Producers ....................................................................6 Guidelines Regarding: Animal and Carcass Sale, Meat Processing and Sales Restrictions......................7 DATCP Brochure: Direct Marketing Meat and Poultry ............................................................................8 DATCP Brochure: Wisconsin’ State Meat Inspection Program ..............................................................10 DATCP Brochure: Wisconsin Retail Meat Label Requirements..............................................................12 Department of Agriculture, Trade & Consumer Protection (DATCP) Rules and Regulations................14 Chapter 97 Food Regulation ....................................................................................................................14 Chapter ACTP 55......................................................................................................................................21 Meat Labeling ..........................................................................................................................................32 USDA Guide to Safe Food Handling Labels ..........................................................................................34 Controlling Chemical Residues in Livestock and Meat ..........................................................................36 Safety of Cured Pork Products ................................................................................................................41 Meat Processing __________________________________43 Directory of Smaller Scale State-Inspected and USDA-Inspected Slaughter Plants in Wisconsin ........44 Directory of State Custom-Exempt ........................................................................................................48 Processing Plant Statistics from the Bureau of Meat Safety & Inspection..............................................50 Working with Your Meat Processor..........................................................................................................51 How Much Meat Will You Take Home? ..................................................................................................53 Meat Processing Terminology ..................................................................................................................56 The Nutrient Composition of Meat Cuts..................................................................................................58 Nutritive Content of Alternative Red Meat Products ..............................................................................62 Nutritional Influences on Pork Quality ....................................................................................................67 Beef Retail Cuts from NCBA ..................................................................................................................75 Pork Retail Cuts from NPPC....................................................................................................................76 Aging of Beef ..........................................................................................................................................77 Sausage Recipes and Procedures..............................................................................................................84 Marketing ______________________________________87 Direct Meat Marketing by Livestock Producers ......................................................................................88 Doing Your Own Market Research ..........................................................................................................90 Promote Yourself! ....................................................................................................................................94 Pricing Your Meat Products....................................................................................................................100 Cooperative Strategies ............................................................................................................................105 Natural Meat ..........................................................................................................................................107 Organic Meats ........................................................................................................................................108 Organic Pork Standards ..........................................................................................................................109 Ethnic Marketing of Pork ......................................................................................................................117 Agricultural Development and Diversification (ADD)..........................................................................121 Contacts/Resources ________________________________129 1 Editor’s Note About Direct Marketing Meat By Greg Lawless, Extension Outreach Specialist, UW Center for Cooperatives The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) received a USDA grant in 2001 to support direct marketing of meat products by Wisconsin producers. This Federal-State Market Improvement Program (FSMIP) grant included funds to support producer education. In that aspect of the grant, DATCP partnered with the Emerging Agricultural Markets (EAM) Team of University of Wisconsin Extension (UWEX). In 2001-02 DATCP and the EAM Team fulfilled the educational commitments of the grant by putting on four “meat marketing workshops” around the state. These workshops were well attended and received very favorable evaluations from producer participants. At the end of the grant period there was still a modest amount of funds left unspent, and we decided to put those funds toward this publication. This book is built around information presented at the meat marketing workshops. Articles by UWEX faculty on Market Research, Promotion, Pricing, and Working with Your Processor came directly from those workshops and are published here for the first time. We have also compiled in this book many other articles and publications that relate to direct marketing of meat products. This book is intended to support producers who direct market beef, pork, lamb and poultry, as well as less traditional meats from bison, ostrich, and other alternative species. In some cases we provided articles specific to one species, but these articles were chosen because they offer information and insights that could benefit all kinds of livestock producers. The four “Facts” sheets from the National Pork Board are a case in point. Readers should be aware that this booklet represents an aggregation of information from many different sources, some of it reproduced several years after it originally appeared. If there is any contradiction or confusion that arises between the various sources, particularly with respect to the ever-changing regulatory environment, readers are encouraged to contact DATCP directly for the latest and most accurate information. We are very grateful to Dr. Dennis Buege, Extension Meat Specialist of the University of Wisconsin- Madison. He submitted numerous articles of his own and pointed us toward many other materials from state and industry sources. We also thank Terry Burkhardt and his colleagues at DATCP for providing state statues, brochures and other resources for inclusion in this publication. Direct Marketing Meat was produced under a very short timeframe, and we are especially grateful to Laurie Lawrence of DATCP for helping us to put it all together in an attractive format. 2 Despite some of the hardships currently facing Introduction Wisconsin’s livestock producers, there exists the opportunity for farmers to take back a larger By Rose Skora, UW Extension Agricultural share of the consumer dollar and be paid fairly Agent for Racine and Kenosha Counties and adequately for the work that goes into Wisconsin’s rich agricultural history has many producing high quality meat products. While focuses – including our diverse dairy industry, direct marketing of meat products is not a new crops, fruit production and livestock production. concept today more farmers are looking at While livestock production in Wisconsin hasn’t turning to direct marketing as a means of gained the notoriety that dairy has, livestock boosting income and profitability. continues to be an important aspect of The opportunity to direct market meat products agriculture in our state. is gaining momentum. Many consumers are Challenges with low commodity prices and looking for a connection to the farmer that concentration of livestock production can lead produces their food. Additionally, concerns to economic difficulties for livestock producers. about healthy eating and the safety and flavor of Both livestock numbers and the number of meat products are motivating consumers to find livestock farmers are dropping in the state of the direct link between the food they eat and the Wisconsin. Reasons for the loss of farmers is farmers