It seems a time comes when a meatcutter or rancher wants to take their passion for feeding their communities to a new level, and start up a processing plant. Most of them will need the advice and guidance of someone like David Zarling. The food manufacturing and operations consultant, and program manager for the Niche Meat Processor Assistance Network of Oregon State University Extension, has for years led enthusiastic but financially naive meat pros to adopt what he calls a “manufacturing mindset.” Profits are likely to follow.Zarling spent some time with MeatingPod to discuss that transition, along with the biggest threat to a small processor, how to survive in a time of constant change, and where and when to invest scarce dollars in technology.In the conversation, Zarling mentions research published by U of Illinois’ Drs. Catherine Isley and Sarah A. Low. That paper can be found here.

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