Video: Cindy Tolle, Sturgis Meats, & Angela K Jackson, SDSPA, share the essential components of organic red meat processing tailored for those interested in entering the certified organic meat market. Listeners will gain insights into USDA National Organic Program (NOP) regulations and learn how to maintain compliance while optimizing product quality and sustainability. Viewers will gain knowledge on the following topics: – Introduction to organic certification requirements for red meat processing. – Understanding basic strategies for maintaining organic integrity from farm to processing plant. – Applying best practices for packaging and labeling meat products with the USDA certified organic claim. – Exploring consumer expectations for organic red meat.
Recorded: Feb. 11, 2025
This recording is supported through the United States Department of Agriculture (USDA) Transition to Organic Partnership Program (TOPP). TOPP is a program of the USDA Organic Transition Initiative and is administered by the USDA Agricultural Marketing Service (AMS) National Organic Program (NOP).