MPPTA - Meat & Poultry Processing TA

The Meat & Poultry Processing Technical Assistance (MPPTA) program provides free technical assistance to small and medium-scale meat and poultry processors nationwide with TA providers from seven different organizations, including; -@AURIcomm (Agricultural Utilization Research Institute) -@AAMPNews (American Association of Meat Processors) -@MeatScience (American Meat Science Association -@FlowerHillInst (Flower Hill Institute) -@IACupdate (Intertribal Agriculture Council) -Niche Meat Processor Assistance Network -And, @TuskegeeUniv (Tuskegee University) In addition to, the extended MPPTA network of partnering organizations dedicated to helping rural, historically marginalized farmers and other sectors of the agriculture industry, expanding MPPTA’s impact and farmer resources. To watch this full length video about MPPTA technical assistance, you can access the full length overview on the FHI MPPTA webpage at flowerhill.institute/usda-mppta! Also, posted on the FHI YouTube channel at youtu.be/9fCtuTO1UfM?fe…. #USDA #MPPTA #USDAMeatandPoultry #USDAFoodSupplyChain

USDA’s new “product of USA” labeling rules, developed over three years, now equip processors to connect with the growing segment of shoppers seeking truly homegrown beef. Capitalizing on this new label requires understanding the regulations involved and the specific marketing opportunities. Join Flower Hill Institute for a one-hour online roundtable as they explore the regulatory requirements and the marketplace potential for beef labeled as “Product of USA.” Joining FHI will be Beth McKew, Acting Deputy Director for the Labeling and Program Delivery Staff for USDA’s Food Safety and Inspection Service, and Danette Amstein, co-founder and President of Midan Marketing. Beth will provide an overview of the development of the new labeling program and the steps processors must follow to use the “Product of USA” label. Danette will delve into the opportunities this new label offers processors and marketers to expand sales and profitability. Register here: ow.ly/xGKA50YC60f

AAMP's 2026 Convention is coming! The 87th American Convention of Meat Processors & Suppliers' Exhibition takes place in Milwaukee, WI. It will feature a jam-packed lineup of educational sessions, product demonstrations, humane handling lessons, and family-friendly social events. Our largest-ever trade show has expanded hours, and the 2026 American Cured Meats Championships will bring some of the best cured meat products in the country into one room. Visit aamp.com/page/convention for more information.

USDA’s new “product of USA” labeling rules, developed over three years, now equip processors to connect with the growing segment of shoppers seeking truly homegrown beef. Capitalizing on this new label requires understanding the regulations involved and the specific marketing opportunities. Join Flower Hill Institute for a one-hour online roundtable as they explore the regulatory requirements and the marketplace potential for beef labeled as “Product of USA.” Joining FHI will be Beth McKew, Acting Deputy Director for the Labeling and Program Delivery Staff for USDA’s Food Safety and Inspection Service, and Danette Amstein, co-founder and President of Midan Marketing. Beth will provide an overview of the development of the new labeling program and the steps processors must follow to use the “Produce of USA” label. Danette will delve into the opportunities this new label offers processors and marketers to expand sales and profitability. Register here: ow.ly/xGKA50YC60f

Power of Meat Offers Marketing Nuggets for Smaller Processors Thousands across the meat industry gathered for the unveiling of the latest Power of Meat Report, and this year’s insights were hard to ignore. Despite rising prices, consumer demand for meat is still climbing because shoppers continue to see meat as essential for value, nutrition, and wellness. Millennials and Gen Z are now driving the market. They’re not just buying meat—they’re prioritizing transparency, sustainability, and how animals are raised. Grass-fed, U.S.-raised, and humane practices matter more than ever. For smaller processors, that’s a big opportunity! Bottom line: Know your customer. Today’s consumers aren’t one-size-fits-all—and success isn’t about chasing trends, it’s about meeting what matters most to your audience. Read Flower Hill Institute's blog covering the conference here: flowerhill.institute/mppta-blog-arc…

POULTRY 101 is a three-day, hands-on workshop designed to introduce participants to the production and processing factors that influence final poultry product quality. Held April 7–9, 2026, at the Don Tyson Center for Agricultural Sciences, University of Arkansas, in Fayetteville, Arkansas, the program combines classroom instruction with interactive laboratory sessions. Participants will gain practical experience in processing, deboning, further processing, sensory evaluation, food safety, and more. Attendance is limited. Learn more and register today! meatscience.org/events-educati…

Roundtable Recordings Available in #MPPTA Toolkit If you missed a past Flower Hill Institute online roundtable, you can still catch the information by accessing the recording archived in the MPPTA toolkit here. These recordings provide a wealth of information on an array of topics, including Remote Beef Grading, Workforce Development, Beef Tallow Production and Marketing, and other topics.

Following a temporary interruption in February, the Value Added Grant application portal was reopened with an extended deadline of 1 p.m. EDT April 22nd. This grant features two categories. First, producers may apply for up to $50,000 for planning activities such as feasibility studies and business plan development. The second category offers up to $200,000 for working capital needs such as processing costs, marketing and advertising expenses and eligible inventory and salary expenses. Both categories require a one-to-one cost share match. Grant funds cannot be used for construction or equipment. Eligible applicants include: -Agricultural producers and associated groups; -Farmer and rancher cooperatives; and -Majority-controlled, producer-based business ventures. More information on the VAPG is available here: rd.usda.gov/programs-servi…

AAMP's 2026 Convention is coming! The 87th American Convention of Meat Processors & Suppliers' Exhibition takes place in Milwaukee, WI. It will feature a jam-packed lineup of educational sessions, product demonstrations, humane handling lessons, and family-friendly social events. Our largest-ever trade show has expanded hours, and the 2026 American Cured Meats Championships will bring some of the best cured meat products in the country into one room. Visit aamp.com/page/convention for more information.

Workforce shortages remain a major hurdle for small, remote meat processors—but solutions are growing. With support from National Institute for Food and Agriculture, the University of Puerto Rico at Mayagüez has launched hands-on meat processing certifications, expanded lab facilities, and built internships with local processors to strengthen Puerto Rico’s path toward food self-sufficiency. This allows students to earn a certification in meat processing as part of the agricultural degree. In collaboration with the University of the Virgin Islands, the program is creating real-world training tailored to the island’s agricultural needs. Read more about their story here: ow.ly/hwn950YmIWE #MPPTA #USDAMeatandPoultry #FoodSecurity #WorkforceDevelopment

Supply Shortages Hinder Organic Sausage Company’s Growth Eric Gutknecht of Charcutnuvo grew up elbows deep in sausage making. His parents immigrated to Colorado from Switzerland in the 1970s, bringing with them two generations of sausage-making experience. After obtaining Regenerative Organic Certification in 2024, Gutknecht has realized, "There simply isn’t the supply of beef coming from certified organic processors in the U.S. for us to meet consumer demand." Most organic beef in the marketplace is coming into the U.S. from Australia, Uruguay, and other overseas markets. Read more about this issue in the latest #MPPTA blog: ow.ly/5uVt50X3VAr #USDAMeatandPoultry #OrganicMeat #RegenerativeOrganicCertification

Applying for a USDA grant to support your meat or poultry processing business is daunting. That’s just the start. Managing that grant, once you receive it, can seem overwhelming. Join Flower Hill Institute as they welcome two grant management experts for a roundtable discussion on managing USDA grants. To join this one-hour conversation, register here: ow.ly/wEuw50YuMQ1

Profitability Begins with Understanding Performance #MPPTA partner, Niche Meat Processor Assistance Network (NMPAN), in collaboration with Good Roots Consulting, developed a valuable new tool for processors wanting to measure costs and revenue last year in a document entitled "The Importance of Key Performance Indicators for Meat Processors." This document is a must-read, packed with gold nuggets that can help smaller processors take a fresh look at the factors within their plants that are impacting performance and profitability. Full report here: nichemeatprocessing.org/wp-content/upl… Webinar here: youtube.com/watch?si=0Ulx9… #USDAMeatandPoultry #KPIs #MeatProcessing

Knocking Down Silos is Part of the Mission for MPPTA Silos belong on farms—not in federal agencies. Since 2022, the USDA AMS has partnered with Flower Hill Institute and others through the Meat and Poultry Processing Technical Assistance Program (#MPPTA) to break down barriers across USDA. By connecting processors with FSA loan programs, helping secure FSIS Grants of Inspection, and expanding training with NIFA, this cross-agency collaboration is delivering real results. From helping USDA RD tackle invasive blue catfish in the Chesapeake Bay to guiding new meat processing expansion grants, these cross-agency relationships are helping to bring more information, resources and support to processors nationwide. As we continue through 2026, we’ll continue to work to keep silos on the farms and ranches, where they belong. Read more at: ow.ly/NAtU50YmCoL #USDAMeatandPoultry

NMPAN’s Western Meat School Marketing Series Marketing meat in 2026 looks very different than it did just a few years ago. The marketplace is more crowded, consumer attention is harder to capture, and producers are competing alongside both national brands and a growing number of craft and regional players. With more options than ever, standing out has become a real challenge. To help address this shift, the Niche Meat Processor Assistance Network (NMPAN) is launching a new Western Meat School Marketing Series, a two-part webinar series designed specifically for small and independent meat processors and livestock producers. This series is intended for those who are new to marketing their products, as well as those looking to refine or reposition an existing brand. Part 1 of the series will feature a diverse panel of producers and processors sharing real-world experiences, lessons learned, and practical best practices. Part 2 will focus on the nuts and bolts of marketing, with marketing professionals discussing communication strategies and tools that are working in today’s meat marketplace. Click here to register: nichemeatprocessing.org/webinars_and_e…

Heywood Provisions is flying high these days. Literally. The small further-processing enterprise tucked into an industrial park in urban Atlanta has grown exponentially since Patrick Gebrayel first opened for business in 2011. After graduating from the Culinary Institute of America, Gebrareyl worked under legendary French Chef Jean-Louis Palladin in Washington, D.C., and then moved to Atlanta. Frustrated by the lower quality sausages he was working with at an Atlanta-area country club, he set out to create a business specializing in unique, high-quality meat and value-added products while supporting local livestock farmers. Read more at: ow.ly/VPF350Ymhib #MPPTA #USDAMeatandPoultry

After Getting Buffaloed, Bison Business Learned Marketing Lessons Meat and poultry processors seeking lessons in diversification need look no further than the U.S. bison business. Twenty-five years ago, the bison business looked like a giant pyramid scheme. Prices for live animals escalated dramatically in the 1990’s as ranchers competed to build their herds with the limited number of animals available. By 1999, prices for breeding stock had reached unsustainable heights, with the grand champion breeding bull selling for $101,000 at the National Bison Association’s annual Gold Trophy sale. Just as the auction prices were skyrocketing, processors’ freezers were bursting with unsold meat. When the bubble burst, the entire sector entered an economic meltdown, with the grand champion breeding bull selling for $5,800 in 2022. Read more at: ow.ly/opAv50Ymh8u #MPPTA #USDAMeatandPoultry #BisonBusiness

AAMP's 2026 Convention is coming! The 87th American Convention of Meat Processors & Suppliers' Exhibition takes place in Milwaukee, WI. It will feature a jam-packed lineup of educational sessions, product demonstrations, humane handling lessons, and family-friendly social events. Our largest-ever trade show has expanded hours, and the 2026 American Cured Meats Championships will bring some of the best cured meat products in the country into one room. Visit aamp.com/page/convention for more information.

Iowa State University- Spring HACCP Workshop on March 10-12 The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants. This HACCP training program is consistent with the intent and scope of the USDA, FSIS regulation. this course is designed for individuals that have little or no knowledge of HACCP and individuals that would like to have a refresher on HACCP and learn of the changes that have taken place in HACCP during the last 2-3 years. Participants will have the opportunity to write a mock HACCP plan as part of a working group. Examples of mock HACCP plans may include: fresh ground product, whole muscle product, fully-cooked product, or harvest as well as egg and other products. Registration will close by March 2, 2026. For more information, click here: meatscience.ag.iastate.edu/shortcourse/ha…

FSIS Leaves Inspection Overtime Rates Steady (From Meatingplace) USDA will not raise inspection rates for voluntary, overtime, and holiday services in 2026, while laboratory service rates will decrease. “FSIS calculated the basetime, overtime, and holiday rates for 2026 but will continue to charge the 2025 rates for these services because the 2026 calculations may not accurately reflect the Agency’s current cost structure,” the agency stated in a release. Consistent with FSIS policy, the agency covers the cost of inspection, and only overtime and holiday pay carry an additional cost to companies. With 2026 rates unchanged, overtime hourly cost is $89.68-97.04, holiday is $106.32-115.28, and export is $4.83 per application. Regarding the export application fee, FSIS stated: “FSIS calculated the export application rate for 2026 but will continue to charge the 2025 rate, because the 2026 increased fee is not necessary to cover FSIS’ costs associated with providing this service.” Meanwhile, the 2026 laboratory services rate is $92.80 per hour.

Pet Sustainability Coalition to Host Sustainability Track at Pet Summit March 24 | Orlando, FL The Pet Sustainability Coalition, a Flower Hill MPPTA partner, will host the Sustainability T rack of the Annual Pet Summit in conjunction with the Global Pet Expo Trade Show. The Pet Summit provides curated education and networking for pet business activation. Presented by the American Pet Products Association (APPA), future-focused education is leveraged across five dynamic educational tracks. The Pet Summit explores how packaging, ingredients, emissions, and corporate responsibility in the pet industry can drive profitable and positive impacts for business, the environment, and communities. Click here for more information: thepetsummit.com