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Labeling & Packaging
Beef Marketing Claims: What You Can (and Can’t) Put on Your Labels
Not all marketing claims are allowed on beef labels. This guide explains which claims are approved, regulated, or off-limits so your labels stay accurate and compliant.
Labeling & Packaging
Vacuum & Reduced Oxygen Packaging: What You Need to Know
ROP can extend product shelf life, but it also increases food safety risks. This guide explains the required barriers, labeling rules, and HACCP steps.
Food Safety
Thermometer Calibration Guide: Keeping Your Food Safety Tools Accurate
This guide shows how to accurately calibrate thermometers using ice or boiling water, helping processors maintain high food safety standards.
Latest Courses
Feb 1, 2025-Mar 1, 2026
Meat Processor Academy Mastermind Program
The Meat Processor Academy Mastermind Program is a "all-hands-on-deck" immersive experience that is guaranteed to take your business to the next level.
Feb 3, 2026-Feb 5, 2026
Fresh Pork Processing Short Course – Spring
Explore the science and craft of pork processing through hands-on demos, expert instruction, and cutting-edge tech at Iowa State’s immersive short course.
Feb 3, 2026-Feb 5, 2026
HACCP Certificate Training
Need a certified HACCP professional? Register for MSU Extension’s accredited, hands‑on HACCP training.
Latest Events
Feb 5, 2026
Earning A Better Grade: Update on USDA’s Remote Beef Grading Program for Smaller Processors
Learn how USDA’s Remote Beef Grading can boost value and quality for small processors—join the online RBG roundtable Feb 5 at Noon MT.