Meat
packaging (Winter 98-99 NADFA)
-
Buy a variety of cuts
from an established breed/processor to see what the cuts look like
-
Find a state or
federal meat processing plant in your area that can
process farm-raised deer
-
Develop your own
venison labels in cooperation with the plant and their
establishment number
-
Develop a product
list and a price list of the cuts that your processor can
provide.
-
Inventory your
herd to see how many deer you will have available for
slaughter.
-
Visit local
upscale restaurants and country clubs or resorts; talk to
the chefs to see if they would be interested in service
local farm-raised venison on their menus. Explain the
benefits of nutritional value, consistency and flavor of
product and year round availability.
-
Package your
venison according to the value of the meat.
-
Order the NADeFA
Cervid Livestock Foundation’s Venison Marketing
Brochures, stamp your name and number on the back and give
one away with every order.
TOP
Velvet
Packaging
Velvet Capsule packaging
-
Talk other velvet processors (a
list if available through the NADFA and NAEBA)
-
Make arrangements with the
processor. Velvet must be kept frozen until processing
starts.
-
Check with your processor for lot
traceability. The ideal processor should be able to return
your velvet back to you rather than run combined batches
with other producers.
-
Have your own labels made and
market your own velvet capsules.
-
General rule of thumb – one
pound velvet can product up to 400 capsules.
-
Determine your container size and
capsule counts.
-
A good processor should be able to
describe their blending, encapsulating, bottling,
labeling, packaging, lab analysis, and import/export
procedures. They should also be federally inspected.
|
-
-
-
-
-
-
