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Direct marketing meat

Media contact:

Milly Carter
Administrative Associate, West Central Region
University of Missouri Extension
Phone: 816-252-7717
E-Mail: carterm@missouri.edu

Published: Tuesday, September 8, 2009

Story source:

Crystal Weber, 816-876-2790

BLUE SPRINGS, Mo. – “Direct marketing meat is an attractive option for many producers, but they need to be aware that they will have to adhere to state or federal guidelines for processing, storage and tax collection,” said an MU Extension specialist in community development and local food systems.

“If you plan to sell your meat to consumers or to retailers such as restaurants, grocery stores and farmers markets, you need to arrange for it to be processed by a facility inspected by either the Missouri Department of Agriculture or the USDA,” said Crystal Weber.

You also will need to create a product label and submit it for approval by the facility’s inspection agency. Required information on the label includes your name, the name of your product, an inspection legend identifying the processing facility, and safe-handling instructions.

Check with your local health department regarding any regulations governing the sale of food in your community, she said.

Custom-exempt processing is an option for meat intended for exclusive use by the owner, members of the owner’s household, nonpaying guests and employees. Meat packaged in such a facility must be stamped “not for sale.”

A list of state-inspected processing facilities is available at mda.mo.gov/animals/health/inspections. USDA-inspected facilities are listed by the department’s Food Safety and Inspection Service at www.fsis.usda.gov.

For more information, contact Weber at 816-252-5051 or your local MU Extension center.

An MU Extension guide, “Selling Strategies for Local Food Producers” (G6222), is available for purchase or free download at extension.missouri.edu/publications/DisplayPub.aspx?P=G6222.

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