Animal Products

Every year approximately $100 billion of animal products are sold at the farm gate, and Americans spend several times that amount for these products at retail. 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—MF3394, Kansas State University

Topics include:


Beef Products Beef Processing Options for Consumers—MF3395 Fresh Ground Beef Color: A Consumer Guide - August 2015 North American Meat Institute Meat Product Labeling and Marketing: What Do All Those Words Really Mean? Beef from Farm to Table Color of Cooked Ground Beef and Doneness Corned Beef Focus on Ground Beef (Spanish) Veal from Farm to Table
Dairy Foods Food Safety and Raw Milk Raw (Unpasteurized) Milk The Dangers of Raw Milk Myths about Raw Milk Unpasteurized Milk Sales in Kansas (Spanish)
Pork Products Pork Processing Options for Consumers—MF3396 Ham and Food Safety (Spanish) Fresh Pork from Farm to Table (Spanish) Sausages and Food Safety (Spanish) Hock Locks and Other Accoutrements (Spanish)
Lamb Products Lamb Processing Options for Consumers—MF3397 Lamb from Farm to Table (Spanish)
Turkey, Chicken, and Eggs Don't Wing It! Poultry Preparation Turkey Preparation Chicken from Farm to Table Ground Poultry and Food Safety Poultry: Basting, Brining, and Marinating (Spanish) "Free Range" Chicken - No Guarantee It's Free of Salmonella Egg Products and Food Safety Shell Eggs from Farm to Table
Avian Influenza Avian Influenza and Food Safety Bird Flu Poses No Risk to Eggs and Poultry Avian Influenza: Protecting the United States Avian Influenza
Wild Game and Birds Game and Fish Resources Wild Fowl: Processing, Preparing, and Presenting Preserving Venison - University of Georgia Canning Meat, Wild Game, Poultry and Fish Safely- University of Wisconsin Wild Side of the Menu No. 1: Care and Cookery - North Dakota State University Wild Side of the Menu No. 2: Field to Freezer - North Dakota State University Wild Side of the Menu No. 3: Preservation of Game Meats and Fish - North Dakota State University A Pocket Guide to Care and Handling of Game Birds from Field to Table - North Dakota State University A Pocket Guide to Care and Handling of Fish from Stream to Table - North Dakota State University A Pocket Guide to Care and Handling of Deer and Elk - North Dakota State University Bison from Farm to Table (Spanish) Duck and Goose from Farm to Table Ratites (Emu, Ostrich, and Rhea)
How to Field Dress a Deer - Kansas Department of Wildlife Parks and Tourism