Source: Illinois Small Farm News
A new publication is available for consumers and producers who are interested in learning more about buying and marketing local beef or pork, bringing together useful information into a single resource.
Created by the Iowa State University's Small Meat Processors' Working Group, "Beef and Pork Whole Animal Buying Guide" explains buying whole animals or portions buying pork and beef from local producers.
The publication explains both pork and beef cuts, livestock and meat marketing terminology, storage, processing, aging, meat handling and preparation, and meat inspection. It includes color photos of common retail beef and pork cuts.
Hardcopies are available in color ($6.50) and B&W ($1) online. To download a free pdf or order a print copy, visit https://www.extension.iastate.edu/store/ItemDetail.aspx?ProductID=13056.
Support for the production of this guide has been provided, in part, by SARE.
To read more about the NCR-SARE Graduate Student Grant project associated with this publication, visit SARE's online reporting site at: http://www.sare.org/MySare/ProjectReport.aspx?do=viewProj&pn=GNC07-085