1. CARCASS UTILIZATION

10. DEFINITION Carcass - the dead body of an animal, esp one that has been slaughtered for food, with the head, limbs, and entrails removed. The Carcass includes the following components: lean muscle tissues, bones, fats, connective tissues, and offal (offal is not part of the carcass, it is the edible by-products produced in creating the carcass). Utilize - to put to use; make practical or profitable use of

11. Why Should We Worry About It? Our active participation helps local economy by creating jobs & income for both processors and distributers Local business stability by reducing waste Helping create a more sustainable food system Better traceability from farm to table Carbon Footprint

12. CHALLENGES Pricing Determining which products to use Developing new products/test Menus & Recipes Establishing how much of a product to use Keeping a eye on inventory levels and usages

13. WHAT WE COULD DO VS CAN DO COULD DO: Specialty cured meats, Pork Rinds, pickled pigs feet, Head Cheese, etc. etc… CAN DO: Whole muscle meat, Ground meat, Brats, Italian Sausage, Breakfast sausage, brat patties, Bacon, Hams, Ribs, Soup stock.

14. OUR NUMBERS TELL US IT WORKS!

15. WHERE TO START LOCAL MEAT LOCKER LOCAL DISTRIBUTOR DETERMINE USAGES TAKE IT SLOW

16. QUESTIONS? Contact Information: Executive Chef Caleb Timp Caleb.timp@sodexo.com 563-387-1032 Purchasing Specialist Curtis Raddatz Curtis.raddatz@sodexo.com 563-387-1401