Livestock producers are looking at improved ways to market livestock direct to the consumer, but with any new venture there are regulations that are crucial in beginning stages.
The Missouri Meat and Poultry Inspection Program (MMPIP) of the Missouri Department of Agriculture (MDA) verify that state inspected meat and poultry is safe, labeled correctly and wholesome.
According to Beth Ewers, the Deputy Director of the MMPIP, there are two major differences in the state and federal inspection programs.
“Products bearing the “Missouri Inspected and Passed” legend can only be sold or distributed, within the state of Missouri,” said Ewers. “Products bearing the federal inspection legend “U.S. Inspected and Passed” can be sold anywhere within the U.S. and are eligible for export.”
Secondly, according to the federal law bison and elk are not considered “livestock”, which requires a federally inspected establishment to pay United States Department of Agriculture, Food Safety and Inspection Service (USDA/FSIS) a fee for providing voluntary inspection of these animals. But, according to Missouri Statute, bison and elk are considered “livestock” therefore; MMPIP provides state inspection at no cost.
“It’s a bonus to be able to show our customers the federally inspected “bug” on the label at market,” said Rolly Sauls, of Rocking Z Beef in Mtn. Grove, Mo. “We believe it adds to the validity and trust with our processor and consumer.”
According to the MDA there are 28 state inspected processing facilities, 11 of which are in the southern region of the state.
With the increase awareness of food safety and local foods, inspected facilities ensure consumer confidence in meat products.
“Consumers want to know where their meat products originated and how the livestock were raised,” said Ewers. “State inspection programs provide additional ways for local producers to add value to their livestock by marketing that animal from farm to fork.”
Custom exempt facilities are a type of facility that slaughters for producers not selling meat direct to the consumer. The carcasses and products are marked “not for sale”, identified with the owner’s name, and returned to the individual owner for personal consumption. There are approximately 140 custom exempt slaughter/processing facilities located throughout the state.
Robert Long, owner of Golden City Meats, a duel-inspected facility in Golden City, Mo., says that state inspection allows smaller producers to fill niche markets. “The facilities understand the needs of small producers that are wishing to sell direct to farmers’ markets or restaurants.”
The Missouri Department of Health also may require additional specifications on a county-by-county basis that producers must address beforehand.
“Any producer wishing to sell meat or any processed food at a farmers’ market needs to first contact the county health department the individual market is located in,” explained Russell Lilly with the Missouri Department of Health. “Each county is different and may have specific ordinances established.”
Lilly recommends that producers should have a mechanical freezer at market and a hand washing station on-site.
Producers with questions on meat processing should contact the MMPIP at (573) 522-1242. Those farmers shipping meat across state lines can contact the USDA/FSIS in Lawrence, Kan., at (785) 841-5600, or go online to learn more at www.ozarksfn.com.
