Animal Products
Products from animals include meat and meat products, poultry products (meat and eggs), fish, shellfish, dairy products (milk and cheese), and non-food products such as fiber (wool, mohair, cashmere, and leather). The quality and safety of animal products before harvest are influenced by genetics, nutrition, and management systems, whereas after harvest they are affected by handling, processing, storage, and marketing practices.
If you are buying from a local producer, learn about what to expect with this publication
- How Much Meat to Expect from Your Animal pdf —MF3394, Kansas State University
- Beef Processing Options for Consumers pdf —MF3395
- Fresh Ground Beef Color: A Consumer Guide pdf - MF2957
- Meat Product Labeling and Marketing: What Do All Those Words Really Mean? pdf - MF3209
- Beef from Farm to Table - USDA
- Color of Cooked Ground Beef and Doneness - USDA
- Corned Beef and Food Safety - USDA
- Veal from Farm to Table - USDA
Meat Jerky
- Dry Meat Safely at Home pdf - Kansas State University
- Secando Carne en Casa en Forma Segura pdf - Kansas State University
- Preparing Safe Jerky - University of Georgia
In Kansas, dairies may only sell raw milk on the farm. The transaction must be on the farm and it must be between the dairyman and the consumer. The milk container must be labeled as "raw" or "unpasteurized-ungraded" milk.
The Kansas Department of Agriculture advises consumers to not consume raw milk and dairy products because they may contain pathogenic bacteria that can make them sick.
- Food Safety and Raw Milk - Centers for Disease Control and Prevention
- The Dangers of Raw Milk - Food and Drug Administration
- Raw Milk Misconceptions and the Danger of Raw Milk Consumption - Food and Drug Administration
- Pork Processing Options for Consumers pdf —MF3396
- Ham and Food Safety - USDA
- Fresh Pork from Farm to Table - USDA
- Sausages and Food Safety - USDA
- Hock Locks and Other Accoutrements - USDA
- Lamb Processing Options for Consumers pdf —MF3397
- Lamb from Farm to Table - USDA
- Don't Wing It! - Partnership for Food Safety Education
- Poultry Preparation - USDA
- Turkey from Farm to Table - USDA
- Chicken from Farm to Table - USDA
- Poultry: Basting, Brining, and Marinating - USDA
- Egg Products and Food Safety - USDA
- Shell Eggs from Farm to Table - USDA
- Preserving Wild Game - North Dakota State University
- Preserving Venison - University of Georgia
- Cuts of Venison pdf - poster, Penn State University
- Canning Meat, Wild Game, Poultry and Fish Safely- University of Wisconsin
- Bison from Farm to Table - USDA
- Duck and Goose from Farm to Table - USDA
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How to Field Dress a Deer - Kansas Department of Wildlife Parks and Tourism |
Handling Harvested Game - Purdue Extension, Field Dressing |
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Handling Harvested Game - Purdue Extension, Skinning |
Handling Harvested Game - Purdue University, Deboning
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Handling Harvested Game - Purdue University, Cutting, Grinding & Packaging |
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For more information
 Dr. Elizabeth (Liz) Boyle Extension Meats Specialist Phone: 785-532-1247 |