Consumers have several options for accessing and purchasing local meat. One option is to buy a live animal from a livestock producer and have it processed at a custom-exempt, stateinspected or federally inspected facility. Consumers who do not wish to buy a whole animal may pool their resources with others and share the meat in halves or quarters. Purchasing a whole, half, or quarter animal is commonly referred to as buying meat in bulk quantities.
When you purchase local meat in bulk, you can customize how the meat is cut and packaged to fit your household’s needs, eating habits, schedule and budget. Buying directly from local farms also supports the local economy and gives you the opportunity to know the farmer or rancher who raised the animal.
If you are planning to purchase a livestock animal and have it processed into packaged meat, there are several important steps to understand before you begin. This publication outlines five key steps to help you make informed decisions and ensure a smooth purchasing and processing experience.
- Identify desired meat products.
- Purchase animal from livestock producer.
- Find a processor that fits your needs.
- Understand your costs.
- Consider timing.
Step 1: Identify desired meat products
Consumers who buy meat in bulk should estimate how much they need and select the cuts they want the processor to prepare.
How much meat to buy
Before buying an animal for processing, estimate how much beef, pork, chicken, lamb or goat your family can consume within three to six months. Meat is typically frozen when you pick it up from the processor. Although freezing extends the shelf life of meat, quality declines the longer it is stored. For recommended storage times, see the U.S. Department of Health and Human Services food storage guidelines.
Make sure you have enough freezer space to store the meat you buy. Generally, allow 1 cubic foot of freezer space for every 35 pounds to 40 pounds of meat. Storage requirements may vary if the meat is packaged or cut into irregular shapes.
What cuts to make
As you estimate how much meat you need, consider which cuts you’re most likely to use. When processing a whole animal, you may receive unfamiliar cuts. Decide whether you want these products or would prefer to have them converted into ground meat. Before processing begins, ask the processor which cuts are available and about how many of each you can expect to receive.
Once you have identified the products that best meet your needs, you will communicate your preferences through a cut sheet. During fabrication, the carcass is divided into large sections called primal cuts, which are then processed into retail products such as steaks, roasts, ground meat, and specialty items.
The cut sheet provides instructions for how each primal cut should be processed. It records preferences such as steak thickness, roast size, package portion size, bone-in or boneless options, and whether specific primal cuts should be made into steaks, roasts, or other products. It may also include requests for specialty products such as sausages, burger patties, bacon, or ham. In some cases, a processor may ask questions and complete the cut sheet for you. Figure 1 shows examples of beef and pork cut sheets.
Step 2: Purchase animal from livestock producer
Purchasing an animal for meat processing starts with finding a local farm that sells finished livestock directly to consumers. Missouri farmers across the state offer animals for direct sale and can help guide you through the process.
If this is your first time purchasing a local animal, take time to compare farms and ask questions about pricing, animal size and processing options. The following resources can help you get started:
- Missouri Grown — A Missouri Department of Agriculture program that helps consumers locate farmers markets as well as farms selling meat, dairy and eggs. Search statewide or within a selected distance of your location.
- Missouri Meat Producer Directory — A Missouri Farm Bureau directory that lists meat producers by county and city.
If you need additional options, check local advertisements, social media groups and recommendations from friends, family or neighbors. You can also search online using terms such as “buy whole beef near [location],” “custom-exempt slaughter” or “custom meat processing” to find producers and processors in your area.
Step 3: Find a processor that fits your needs
If the farm selling your animal does not arrange processing, or if you prefer a different facility, you may make processing arrangements yourself. Before selecting a processor, contact the business to learn about its services and options. Available meat cuts, packaging methods, and further processing services, such as curing or smoking, vary by facility. Some processors also offer value-added services, including extended aging, specialty seasoning flavors, and products such as jerky or meat sticks.
Because many small, local meat processors do not advertise extensively, finding one may require additional research. To locate a processor near you, consult the resources listed below.
All meat processors that slaughter or butcher animals in Missouri must be registered with either the Missouri Department of Agriculture’s (MDA) Meat and Poultry Inspection Program or the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Registration depends on the facility’s inspection status, which may include a federal grant of inspection, a Missouri grant of inspection or a Missouri custom exemption. A custom exemption allows meat to be processed for the owner’s personal use but not for resale.
USDA inspected
Meat processed at a federally inspected facility can be sold retail nationwide, including across state lines. FSIS provides a directory of federally inspected facilities (see “Finding a local meat processor”).
Helpful hint: When searching the directory, filter by your state and select the estimated HACCP size category “very small.” These facilities are more likely to accept animals from private individuals and provide federal inspection services.
State inspected
Meat processed by a state-inspected processor may be sold only in Missouri (see “Finding a local meat processor”). Approved sales locations include restaurants, stores, farmers markets and other Missouri retailers. Customers from other states may travel to Missouri to make a purchase, but Missouri retailers may not sell or ship state-inspected meat to customers outside the state, including through online sales.
Custom exemption
Custom-exempt meat processing facilities can only process animals for their owners. Meat processed at these facilities is labeled “not for sale” and cannot be sold to consumers, restaurants, or retailers. It may only be used by the individual who owned the animal at the time of slaughter, members of that person’s household, and their nonpaying guests and employees. Ownership may include all or part of a live animal, such as a half or quarter beef.
Step 4: Understanding your costs
When you purchase an animal for processing, there are two separate charges: one for the animal and one for processing. The livestock producer is paid for the animal, and the processor is paid for slaughtering and processing the meat.
Paying the producer
The price of the animal is determined by the producer and covers the costs associated with raising and finishing it. Producers typically sell animals either by live weight (price per pound) or by a set price per animal. Live weight is the animal’s weight prior to slaughter.
Paying the processor
Your processor bill will typically include three types of charges: processing costs, slaughter and disposal fees, and additional processing fees for specialty cuts or products.
Processing costs are typically calculated using the animal’s hanging weight, also called hot carcass weight. This weight is measured immediately after harvest and after the head, hide, blood and internal organs have been removed. Because this weight includes bones and fat that may be trimmed during processing, the amount of packaged meat you receive will be less than the hanging weight.
Processing fees are often based on hanging weight, so understanding how hanging weight relates to live weight can help you estimate processing costs before harvest. Comparing live weight to hanging weight allows you to calculate the animal’s dressing percentage, which indicates the proportion of the live animal that remains as carcass weight after harvest.
Dressing percent = (hot carcass weight ÷ live weight) × 100
You can estimate an animal’s hanging weight by using an average dressing percentage, as shown in Table 1. Keep in mind that the actual dressing percentage may vary depending on factors such as the animal’s age, sex, breed, live weight and amount of gastrointestinal fill at harvest. To estimate hanging weight, use the following formula:
Estimated hanging weight = live weight × average dressing percentage
For example, if you purchase a 1,100-pound beef steer and assume an average dressing percentage of 62%, expect processing charges to be based on an estimated hanging weight of 682 pounds:
1,100 × 0.62 = 682 pounds
Also, based on the average take-home percentage of live weight in Table 1, expect to take about home 385 pounds of meat:
1,100 × 0.35 = 385 pounds
Table 1. Average dressing and take-home percentage for the hot carcass of a lean, nonpregnant female or castrated male animal at market weight with a clean, dry hide.
| Species | Average dressing percentage | Average take home percentage of live weight |
|---|---|---|
| Beef cattle | 62 | 35 |
| Hogs | 73 | 36 |
| Sheep | 52 | 25 |
| Data from Hui, Y.H., et al., 2012. Handbook of Meat and Meat Processing (2nd edition). CRC Press Taylor & Francis Group. | ||
Expect processors to charge a slaughter and disposal fee. This fee covers the cost of discarding the animal’s head, hide, blood and offal (internal organs that are not kept).
Depending on the processor, you may incur additional fees for packaging, specialty products, and curing or smoking. For example, vacuum-sealed packaging typically costs more than butcher paper, and products such as bratwurst, hot dogs, and preformed burger patties often carry additional processing charges. Processors generally calculate these specialty-product fees based on the raw weight of the product before processing.
Totaling your costs
Follow the formulas below to estimate the total cost of purchasing and processing an animal. Contact your farmer and processor for current pricing and then use the average dressing percentage from Table 1 to estimate hanging weight before completing the calculations.
Payment to producer = (pounds live weight × dollars per pound) + delivery fee
Payment to processor = (pounds hanging weight × dollars per pound processing fee) + slaughter and disposal fee + specialty products cost
Total cost = payment to producer + payment to processor
Average cost per pound* = total cost ÷ pounds take home
*Average cost per pound includes all cuts included in your order, from ground meat to steaks.
Step 5: Consider timing
A successful processing experience starts with good timing. Keep these four important considerations in mind when scheduling your processing appointment and planning to pick up your meat.
Schedule processing appointment in advance
Plan slaughter and processing appointments carefully. When checking processor availability, choose a date that matches when the animal is expected to be ready for harvest. Since growth rates vary, the expected processing date may change, and processor schedules may not always accommodate the animal when it reaches market weight.
To increase the likelihood of getting a preferred appointment, contact processors as early as possible. Depending on local demand, you may need to schedule several months to a year in advance.
Be prepared for the processing appointment
Familiarize yourself with the drop-off and pickup procedures before your appointment. Arrive on time to help ensure a smooth process and maintain a positive working relationship with your processor. If you need to cancel or reschedule, notify your processor as early as possible so they can help arrange another appointment.
When estimating a pickup date, account for processing time
Processing includes several steps, such as chilling and aging the carcass, cutting and packaging the meat, preparing specialty cuts, and freezing. The time required to complete these steps is known as total processing time. Because processors use different hanging and aging schedules, processing times can vary. Contact your processor for an estimate of the time between animal delivery and meat pickup.
Don’t miss your pickup date
Pick up your processed meat as soon as it is ready. Processors have limited storage space, so timely pickup helps them serve all customers efficiently.
If you experience a delay, contact your processor as soon as possible. Some processors can store your order for a short time, but storage fees may apply if it is not picked up by the scheduled date.
To prepare for pickup, make sure you have enough freezer space available at home. Consider bringing boxes or large coolers to transport your order. They can help keep it cold during the trip home.