BYPRODUCTS

The Value of Byproducts

RESOURCE TOOLKIT

Utilizing “the other half” of the animal is an ongoing challenge for smaller meat and poultry processors.

USDA’s Agricultural Marketing Service publishes a Drop Report daily, which lists the value of hides and other byproducts from beef carcasses. Unfortunately, only parge processors now capture that value. Smaller processors too often pay to have these byproducts hauled to landfills or otherwise disposed of.

Flower Hill Institute has been working since the inception of the Meat and Poultry Processing Technical Assistance Program to help these processors capture value for by-products—or, at the very least—eliminate the cost of disposal.

This toolkit section contains updated information on several alternatives for byproduct utilization, ranging from composting to human-edible products.

*This section also includes links to information provided by companies involved in composting, digestion, leather, and other technologies. Their listing in this toolkit does not indicate an endorsement of their products and services by Flower Hill Institute. Processors should conduct their research and assessment of these companies and their products.

On-Farm Spotlight

Yakama Nation Farms

Washington-based Inaba Produce Farms share their on-farm composting project with Yakama Nation.

Read More

Photo Source: Yakama Nation Farms, Facebook Page.

Webinars

Innovations in Waste Management for Meat Processors

Niche Meat Processor Assistance Network (NMPAN), Assured Renewables, & EcoDrum

 

Articles & Resources

REVIEW

Comparison of 3 alternatives for large-scale processing of animal carcasses and meat by-products

Professional Animal Scientist — Charles H Gooding & David L. Meeker

WEBPAGE

Nutritional Value of Beef Variety Meats

A study conducted through collaboration between USDA’s Agricultural Research Service and Colorado State University identified the nutritional value of raw and cooked beef. The site has a link to Excel databases listing the nutritional value of raw and cooked beef, including blood, heart, kidney, liver marrow, oxtail, testicles, tongue, and tripe.