By Matt John
Sometimes square up how to swear out your stock can be problematical . study the Indiana and out of processing and find the option that ’s right for you .
harvest home the craw is payback for all the planning , work , time , money and hope a grower has invested in yield . For producer of farm animal and poultry meat , the “ harvest ” begins at slaughter .
Whether you take your animals to a processor , do it yourself or have a mobile C.P.U. visit your farm , the yield cps ends at this point . Which of these options you opt depends on your intentions for the meat or poultry you have so painstakingly cared for .
In this article …
agriculturalist , who raise livestock , poultry or rabbits for their own consumption and have no intent of sell or afford it away , can slaughter , software program , halt , can , cure , dehydrate and consume , for the most part , whatever they raise with little or no oversight .
Of naturally , good sanitation subroutine , fauna well-being considerations and waste disposal concerns should be address before beginning — but these topics are beyond the scope of this article .
This information is for those who are interested in hiring a professional nub processor for slaughtering stock and fowl .
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The First Step to Processing MeatThe first step is to determine what to do with the processed meat or meat production . There are basically two choices : consume it yourself ( hopefully with the help of your family ) or deal it . There are Department of State and Union laws govern sales of food , particularly meat and domestic fowl .
Federally , the U.S. Department of Agriculture is responsible for for regulating meat and fowl inspection , labeling and interstate commerce . At the nation level , responsibleness typically fall within the State Department of Agriculture and the State Health Department . On a local degree , the County or District Health department will have regulations , rule or health code that must be keep up .
If you intend to betray any or all of the essence you ’re grow , plan to pass some time researching your Department of State and local regulations . If you ’re planning to sell across United States Department of State lines , either by delivery or by shipping , you ’ll need to come after Union regulations as well .
Choosing a ProcessorBefore you could choose a processor , determine how and where you contrive to deal the gist or poultry . Approximately half of the states have a state - inspection system of rules in spot . This programme allows Farmer to habituate participate slaughter deftness and sell the sum or poultry within state lines . A state - inspection organisation must be verified to be “ at least equal to ” the regulations and guidepost of the federal system .
Selling at Market
Typically , I light within that chemical group of individual who sense it ’s dear to ask for pardon later than to beg for license first . But when it comes to sell our meat and poultry , I have all my ducks in a dustup ( literally and figuratively).When we first decided to raise enough pig to have porc to sell at our local farmers ’ food market , I started attending the securities industry meetings in January to ask about sell meat . No one had ever sold kernel there before and the group told me that if I followed all the regulating , I was welcome to betray whatever I raised .
Oh and by the way , I had to figure out what the regulations were . My first call was to the Kentucky State Department of Agriculture ; they said that each farmers ’ market made their own rules , but referred me to Kentucky ’s Department of Public Health , which referred me to our county ’s health section .
Finally I speak to the local examiner creditworthy for nutrient guard ; she said she would necessitate to verbalize to her supervisors at the state office and get back with me .
After a pair of day , she yell back and told me that from what she could gather , all I needed to do was get a Retail Food Establishment licence ( $ 29 annually ) and keep a thermometer in my freezer at all metre . When I ’m at the farmers ’ market , I have to keep the freezer below 0 degrees F and have some type of incubate over it . I also must have my meat processed under review . Fortunately I was prepare . I already had an inverter installed in my truck attached to the battery . I bought a practiced thermometer from a eating house supply stock and I already owned a pop - up tent . I simply loaded a Deepfreeze onto a flat - bed prevue , plugged it into my inverter and put the collapsible shelter over the top of it at the market . Incidentally , the license I have is the same permit that grocery store stores must engage under . I can confidently tell my customers that my “ store ” ( the Deepfreeze ) meets the same food safety necessary as the local chain groceries.—MJTop
Producers from out - of - land can have creature slaughtered at these plant life as well , but they can not trade the meat when they return to their home statel ; this heart is for personal ingestion only .
Another type of central processing unit is one who butcher as “ Custom ” or “ Custom Exempt . ” In universal , a Custom Exempt meat mainframe is delineate by state and federal natural law as a processor that does not necessitate continuous inspection because they only litigate meat for the owner of the animal and the product is for habit only by member of their household or non - paying client .
customs processors are still inspected — though not as often — and are required to survey sanitary procedures and some of the labeling and memory board necessity adjust forth by the USDA .
farm animal producers who betray animate being on the hoof by the pound can use Custom Exempt processors . The customer purchase the animal from the James Leonard Farmer for an agreed - upon price per Cypriot pound of live weight . Typically the farmer deport the animal to the slaughter quickness and the customer pays for the processing , choose how the animal is cut up and picks up the nitty-gritty at the plant . With this method acting , the customer in reality owns the animal before it is slaughtered , thus avoid local , land and Union regulations involve selling meat .
customer who want to purchase half a squealer or a quarter of boeuf can do so more economically than purchasing each cut by the Lebanese pound .
It ’s the granger ’s responsibility to get hold of the two or four customers ( count on the animal ) to countenance them screw when their portion of the animal will be quick . normally each type of stinger is divided equally among the customers , though client might be willing to trade out cuts with others who have a preference for a specific cut .
The advantage for the farmer is that all the meat is sold at once and there are no concern about transporting , store or marketing individual cutting of meat . Another advantage is that you ’re not bequeath with pounds and pounds of ground beef or sausage balloon after all the exchange premium cuts like steaks and porc chops have been sold . The disadvantage is that betray by live weight may not be as profitable as marketing individual cutting off to your customer .
Federal Inspection of Processing PlantsMeat and poultry processed under Union review carry the USDA Seal of Approval . The U.S. Department of Agriculture Food Safety Inspection Service ( FSIS ) is creditworthy for inspecting the trouncing process , not necessarily insuring the product itself . examiner will not allow animals or domestic fowl that have sign of disease or contaminant pass , but they can not detect bacterium or other contaminant that are unseeable to the au naturel eye .
A Agriculture Department - inspected processing plant meets very specific sanitation and record - keeping requirements . A formal syllabus to ensure food refuge and sanitisation procedures is created for each quickness . This plan is get laid as a Hazard Analysis and Critical Control Point program ( HACCP ) .
To legally transport meat or poultry across state lines , it must have been process under USDA inspection . Many grocer and eating house prefer to sell or utilise meat that has been processed under USDA inspection . It ’s important to remember that USDA inspection does not protect you against effectual action .
If someone gets tired of from a meat product you sold them , being able to show that it was action under Agriculture Department inspection and that the HACCP plan was watch over will go a recollective way to show that as much as potential was done to protect the integrity of the ware . However , it ’s always a good idea to have production financial obligation insurance policy as well .
channel Meat from the PlantUltimately , review arrangement and the HACCP design protect the slaughter facility . As the farmer / transporter / marketer , you ’re responsible after the intersection leave the processing plant . Much of the time , bigger stock is frozen after it ’s abbreviate and picked up either package in bungler ’s paper or vacuum - seal plastic .
opt a ProcessorThe first year we decided to raise enough extra pigs to sell pork , we keep six copper out of the bedding . There are several USDA - scrutinize processors within driving length , so I want to patronise around . We had used the closest processor the previous year for the two pigs we slaughtered for our family . They did a all right business with processing , but I was not glad with their customer service , so I require to strain some others .
When our pigs receive to butcher size , I engage two to a processor about two minute aside . The owner was a very well-disposed , delightful man and easy to work with . However , when we got our meat back , it was not cut as we define and it was wrapped in sad sack paper , stamp “ Not for re - cut-rate sale ” and there were a duad software system of beef in the box . ( I ’m not sure which part of a Berkshire pig beef stew meat come from ? )
We next took two pigs to our country land - grant university centre lab that ’s also USDA - inspected . They did an excellent line of work and in reality had the best flavourer for sausage of all we tried , but we had a hard time sell meat that was mark as processed at the University of Kentucky Meat Research Lab . The final processor we used is the one we ’re still using ; they play along reduce directions , package in vacuum - sealed bags and are very well-off to work with . I knew I was at the ripe place when I walked two 300 - pound Berkshire hogs off the trailer to the graduated table and the owner say , “ Those are the type of pigs we buy to slaughter for ourselves . ”—MJ
Poultry often leaves the processing flora overbold , not icy , because there ’s typically no “ hanging ” or maturate catamenia for poultry . Poultry is often sell and consumed much more chop-chop after processing than beef cattle , lamb or pork .
enthral process meat or poultry is not complicated — unless there is a lot of it . Meat from a few Elia will correspond into two or three coolers in the torso of a railcar . channelise 100 process broilers or a whole cow will need more blank space , perhaps several coolers or a large icebox or freezer .
Some farmers pull out a trailer with a freezer power by a source to haul larger measure of meat . Others connect a power inverter into their truck ’s index system of rules and punch a deep freezer directly into the inverter . An electric baron inverter is a electric circuit that converts unmediated current ( DC ) from a battery to alternate current ( AC ) like you use in your home .
The significant thing to remember is that the gist demand to rest frigid . If it ’s frozen , then it needs to stay frozen . Using ice-skating rink on chilled meat or domestic fowl works for jolly unretentive trip . If your travel time is longer or if you experience unexpected delays , be indisputable to keep an centre on your meat and add shabu if necessary . It ’s a unspoiled idea to have a thermometer in your freezer or coolers so you have it off on the dot what the temperature is at all times .
trade meat or domestic fowl at a farm stand or farmers ’ market requires the same software as transporting it home . Most farmers ’ markets have regularisation bear on sell meat or poultry ; be sure to see with the mart managing director for their guidelines .
It ’s also a good idea to educate your customers about handling the nub and monitoring the temperature during transport . Whether they ’re picking up the meat at the processor or buy a Gallus gallus and a few steak at the husbandman ’ grocery , they require to get the meat into their icebox or freezer as soon as possible and not “ lean a few errand ” before go home .
Important Considerations Before SlaughterAnimal welfare , or select into consideration the prophylactic and well - being of your livestock during rapture , can make a orotund divergence in the lucrativeness of your speculation . Countless cautiously put up broiler chickens have been damage by inexperienced agriculturalist swot up them into carriers or coops in a hurry to get them debase and to mow down . heavy farm animal can bruise or become injured if the trailer they ’re hauled in is n’t right for the job . Chasing , striking and overcrowding stock can damage the heart and soul . enquiry has point that humanely handle animals during the last few hours of their lives has a positivistic effect on meat character and therefore can enhance profitability .
pee and Feed WithdrawlSlaughter facilities should be willing to render you with information ahead of metre about water and feed drug withdrawal , handle and transfer stock and poultry . In fact , some poultry plants have specific time requirement for provender withdrawal . They will not process poultry with feed still in the craw or upper digestive pathway .
AntibioticsAlso , if you happen to flow any antibiotics or need to expend antibiotics or other qualified medications in your livestock or fowl , be certain to follow recording label or veterinarian guideline for withdrawal prison term before slaughter .
Pricing & FeesIf you ’re fortunate enough to have multiple processor within fairish driving aloofness from your farm , then you have the opportunity to patronise around . Pricing is often a major fear and compare fee among processors can help you mold the best selection .
Processing under Department of Agriculture inspection is often an extra toll . domestic fowl processors charge special for “ cut - ups ” versus whole birds . marrow processors might institutionalize more for flavor blimp or making patty versus link . Beef central processor may be willing to age your beef for a few days at an special price . Lamb and goat processors may have additional fee for offal / wool administration .
Some processors may not have the capability to heal or fume bacon and ham . research your options well before your brute are quick to go to slaughter will help oneself you head off unexpected extra fees .
Leontyne Price for processing whole chickens alter from $ 1.25 to $ 3 or more ; expect gamy prices for cut - ups .
appropriate Your Slaughter DateReserving your trouncing date well in advance is also recommend . In the Midwest , many modest slaughter facilities are heavily booked during June , July and August due to market stock from fair and shows .
Deer time of year is also ordinarily a very busy time for processors . Trying to get chicken or turkeys mow down at the end of November is nearly impossible without an appointee made well in advance . In many parts of the country , sheep and goat slaughter increase around Easter or other spiritual holidays .
On - farm Processing and Mobile Processing UnitsMobile trouncing / processing unit ( MPU ) for poultry or livestock are available in several locations around the United States . Many of the units were developed by Farmer or groups of farmers who were frustrated with the lack of processing facilities nearby .
Most of these mobile unit of measurement fall under a land review program , though some are USDA - audit . By building a processing unit small enough to be transported , the obvious restriction is intensity . Often the reason these farmers need a mobile unit is because they have minuscule number of cows , pigs , lambs or poultry and have difficulty justifying shipping costs to faraway processing plants .
accessibility of poultry processing readiness has been a barrier to pocket-size - farm broiler rearing in many areas of the area . Groups in states include Kentucky , New York , Washington and others have rise mobile poultry processing trailer that vary in complexity from attach killing retinal cone , a plucker , a scalder and unsullied sword table to an open trailer to a totally enclosed , health section - inspected facility . Groups who have developed MPU ’s ordinarily do so with the assistance of university , state government activity , Fannie Farmer - led cooperatives , nonprofit organizations such as Heifer International or combinations of all of these groups . The cost of grammatical construction can vary from a few thousand dollars to hundreds of thou depending on the design . Generally , a little fee is agitate per animal to countervail the operating cost of the social unit ; occasionally a cleanup fee or transportation fee is charge as well . Some units may require the granger to have production liability policy or other insurance before use .
If you ’re farming in an area that ’s serve by a mobile processing unit , this may be a workable choice . Be mindful that many of these unit are comparatively inexpensive to expend because they expect the farmer to in reality process the livestock or fowl themselves .
Some training or certification is typically call for — often for a fee — and you may be call for to bring additional worker with you to assist with the various stages of slaughtering , packaging and cleanup .
For some farmers , it does n’t take much time working in a MPU to prize the gizmo of using a professional meat processor to slaughter , thin out , package and tag your livestock or poultry . Others really delight the opportunity to get their hands pestiferous and become combat-ready participants in the entire process of growing , massacre and marketing or consume their stock .
wind It All UpAs we ’ve discussed , choosing which mainframe to apply for your poultry , rabbits or livestock can count on several factors . Your option can be determine by traveling distance , price , whether or not the central processing unit can vacuum seal your meat , or simply by their customer service . Sometimes there is only one choice .
University Cooperative Extension offices , your country ’s section of agriculture , Farmer ’ market place and other farmers can help you locate processors in your area . Several body politic departments of Agriculture Department have listing of processor on their websites with contact entropy and whether they are state or federally visit .
A WWW search will release up processors who are innovative enough to promote that way . If you know other farmers who process livestock , ask for recommendations . I ’ve ground that often the beneficial advice and most reliable information comes from others who are successfully doing what you would like to do .
