Home Beef Processing
What you need and need to know
Food Safety
| Best Practice for Proper Handwashing, 3:33 | |
Equipment and Supplies
| Meat Processing Equipment, 4:01 | Knives & Butcher Equipment, 3:20 |
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| Knives & Butcher Equipment, 2:27 | Knife Sharpening, 16:42 |
Meat Production Tutorials
| Beef Fabrication, 1:01:00 | How to Make Homemade Jerky, 4:45 |
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| Smoked vs. Dehydrated Jerky, 6:00 | Function of Salt, 3:13 |
| Seasonings & Additives, 3:13 | Summer Sausage, 8:32 |
| Corned Beef, 9:50 | Snack Sticks, 4:25 |
Meat Packaging
| Freezer Wrap (double wrap), 14:10 | Freezer Wrap (butcher paper), 2:20 |
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| Vacuum Sealing, 1:45 | Wrapping Meat, 5:08 |
| FoodSaver vs Chamber Vac Machine, 13:03 | |
Cooking Guidelines
| Importance of Cooking to a Safe Internal Temperature, 3:17 | Minimum Cooking Temperatures, 2:46 |
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| Thawing Guidelines, 3:19 | Thermometer Use, 6:12 |
| Beef Doneness Temperatures, 0:40 | |
Additional Information
Iowa State University |
