Livestock and Range
Livestock and Range
Livestock and Range
University of California
Livestock and Range

Local/Niche Meat Processing


UCCE Advisors and Specialists write many papers summarizing research projects, monitoring procedures, and general management practices.  All papers are peer-reviewed, meaning before they can be published, another set of people within the University review to ensure the papers are scientifically valid and not someone’s opinion.  Here you will find free publications (available as a PDF) from the University of California, as well as links to larger publications you may purchase, each with a summary.  In addition, each of the publications are available at your local UC Cooperative Extension office for your convenience. 


Niche Beef Production

As a new or established beef producer, how can you reach developing markets for antibiotic-free, grassfed, or other animal-care-specific meats? Is it worth the cost—to you or to consumers? This publication can help you find the path that's right for you. Click here for full text.

Selling Meat and Meat Products

Federal, state, or local agency inspection is mandatory for any meat or meat product before it can be sold. This publication explains various product categories and tells which inspection each one requires. Click here for full text.

Understanding and Improving Beef Carcass Quality

Carcass attributes are figuring more into the cow-calf manager’s decision-making process and yielding financial rewards. Learn what carcass information means and how it can be used to improve beef quality. Click here for full text.

Stanislaus County
University of California Cooperative Extension
3800 Cornucopia Way, Ste. A
Modesto, CA 95358
Phone: (209) 525-6800
Fax: (209) 525-6840

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