![]() ![]() MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. This meat cannot be sold or donated to anyone. Every package of meat produced under custom exempt conditions must clearly be marked NOT FOR SALE. Custom exempt slaughter and processing is under USDA-FSIS jurisdiction. ![]() The owner(s) of the live animal, who should have documentation of ownership, needs to pay the processing fees to the processor. If an animal is going to be eaten by four different individuals (sold as quarters or half-of-a-half), then all four individuals must own the live animal prior to slaughter. When animals are slaughtered and processed under custom exempt conditions, no inspection of the carcass or parts occurs, thus the owner of the live animal assumes some degree of risk associated with consuming the meat. Meat that was slaughtered and processed under custom exempt may only be consumed by the owner of the live animal, his/her family, or non-paying guests. FSIS provides a list of definitions of several meat and poultry labeling terms. There is also more information regarding specifics on marketing claims about organic meat. More information regarding labels that need prior sketch approval is described in the article What does meat labeled natural or naturally raised really mean? or from FSIS. Starting in January 2012, there will be additional label requirements that meat processors will have to follow for single-ingredient raw meat products. No label on a meat product can be false or misleading to the customer or consumer. Additional items added to a label require prior USDA FSIS approval. This includes basic point of contact information like name, address, phone number, email or website address. The farmer cannot add anything else to the label without prior approval. Further processed items that have more than one ingredient, such as sausage, must have an ingredient statement. Beef Rib Steak) net weight date packaged name and address of processor and safe handling instructions. In addition to the USDA inspection mark, labels must include the common name of the product (species, wholesale and retail cut name – i.e. ![]() These generic labels are pre-approved for each USDA inspected plant. If there are no marketing claims included on the label, a generic label can be used. The USDA inspection mark must appear on the label of every package of meat. Meat from animals slaughtered and processed under USDA inspection must meet labeling requirements. Farmers selling individual retail cuts or bundles of meat directly to consumers must also be USDA inspected and in Michigan, additional licensing is needed. Meat sold to restaurants, grocery stores or at farmers markets must be USDA Inspected. Meat that has been slaughtered and processed under USDA inspection can be sold by the carcass (or half, quarter, etc.) or as individual retail cuts. There are two categories that meat falls into when selling direct – USDA inspected and custom exempt. Farmers selling meat direct from their farm need to be in compliance with United States Department of Agriculture ( USDA) Food Safety Inspection Service (FSIS) regulations. ![]()
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