If you need more help than this website can offer, the Niche Meat Processing Assistance Network has rounded up resources for each state (or close to), called State Affiliates. We are working hard to identify a reliable affiliate for each state, but thus far only have 30 out of 50 states covered. State Affiliates are either in university extension, state departments of agriculture, or similar organizations, and regularly work with small meat processors and producers. State Affiliates should be able to provide you with state-specific answers and help you identify resources in your state. We also provide additional contact information for state and regional meat processor trade associations and other non-profits assisting small meat processors and producers.
Looking for a USDA inspected processor for red meat or poultry? See theUSDA Food Safety Inspection Service(FSIS) databasehere. You can search by plant name, state, type of processing, and other parameters. If you are looking for a state inspected or a custom exempt plant, reach out to your state department of agriculture for a list of licensees.
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California Association of Meat Processors
Dr. Dawn Thilmany
Professor, Ag and Resource Economics & Assoc Director, Office of Community and Economic Development
Front Range Regional Specialist- Food Systems & Business Mngt.
Colorado Association of Meat Processors
Dr. Indu Upadhyaya, DVM, MVSc, Ph.D.
Food Safety Extension Faculty
Dr. Dennis McIntosh
Professor & Extension Specialist - Aquaculture
Dr. Chad Carr
Associate Professor & Extension Meat Specialist
Southeastern Meat Association
Dr. Anand Mohan
Northwest Meat Processors Association
Illinois Association of Meat Processors
Dr. Kerri Suhr, D.V.M.
Dr. David M. Bough, DVM
Director, Meat and Poultry Inspection Division
印第安纳州Meat Packers & Processors Association, Inc.
Dr. Kathryn Polking
爱荷华州Meat Processors Association
Dr. Liz Boyle
Professor and Meat Science Specialist
Kansas Meat Processors Association
Dr. Jacquie Jacob
Poultry Extension Project Manager
Kentucky Cattlemen's Association
Louisiana Meat Processors Association
Dr. Jason Bolton
Food Safety Specialist and Associate Extension Professor, and Academic Director of Innovation Engineering
Jennifer Eberly, DVM, MPH
State Veterinarian-Meat and Poultry Inspection
Ginger S. Myers
Marketing Specialist for Agriculture and Food Systems
Dr. Jeannine P. Schweihofer
Senior Meat Quality Extension Educator
Minnesota Association of Meat Processors
Dr. Bryon Wiegand
Professor and Associate Director of Animal Sciences
Missouri Association of Meat Processors
Agricultural and Natural Resource Economist
Montana Meat Processors Association
Dr. Dennis Burson
Nebraska Association of Meat Processors
Field Specialist, Food & Agriculture
Dr. Donald Schaffner
Dr. Manny Encinias
Agriculture & Animal Sciences Professor
Ag. Marketing Consultant
Ag. Economic Development Specialist
New York State Association of Meat Processors, Inc.
Dr. Dana Hanson
Associate Professor & Meat Extension Specialist
North Carolina Meat Processors Association
Dr. Karl Hoppe
Extension Livestock Systems Specialist
President, Elkton Locker
Andrea Grondahl, DVM
Livestock Industries Division Director
No affiliate in your state? Help us find one.
State Affiliates are NMPAN’s “eyes and ears” on the ground and our primary contact in each state. They bring useful resources to the network’s attention, provide information and updates on niche meat processing development efforts, and keep the network relevant by identifying priority problems and challenges to niche processing.
State Affiliates usually hold positions that allow them to provide services to niche processors at low to no cost, i.e. such assistance fits clearly within their job description, for example, those who work for a state department of agriculture or university extension.
To become an NMPAN State Affiliate, please tell us about yourself and your connection with niche meat processing by emailing us [our email addresses are at the bottom of this page] some information about yourself, along with answers to the following three questions:
- How are you involved with niche meat processing?
- What are your primary processing-related challenges?
- Where have you found help meeting these challenges? (Please be as specific as possible: people, organizations, guidebooks, websites, etc.)
We look forward to hearing from you.