Why do federally inspected facilities give the assurance of high-quality
butchering? What do you mean by high-quality? Sanitation, professionalism
of packaging, done when they claim it will be, or something else?
Sanitation is overseen by a Federal Inspector. I will give you that. But
as for having to get high quality butchering done at a federal plant is not
guaranteed. Of the few remaining plants left there are a lot of hack and
pack facilities with no regards for professionalism of the packaging,
flexibility, and getting things done when they claim. All of these are
requirements for direct marketing--especially to restaurants that by and
large will not take frozen product.
From: Rebecca Kneen <firstname.lastname@example.org>
To: email@example.com <firstname.lastname@example.org>
Date: Thursday, April 13, 2000 11:41 PM
Subject: Re:Real Farms
>I see absolutely no reason not to have a professional facility do
>your butchering. Small-scale federally inspected facilities are few
>and far between, but they do exist, and they give the assurance of
>high-quality butchering. On the other hand, there are often small
>abbatoirs which are not federally inspected (so prices are often
>lower) where you can observe and sometimes help with the process,
>also guaranteeing that the work is done the way you want. The main
>disadvantage to home slaughtering is that doing it right - ie.
>sanitary, a "clean" kill, and well-cut - is harder than most people
>think. Essentially, I'd vote for telling your customers how you have
>the meat butchered, and let them decide. We do.
>Rebecca (in the Shuswap)
>>Date: Mon, 10 Apr 2000 11:46:08 -0700
>>From: "Hugh Jordan" <email@example.com>
>>Subject: Re: Real farms?
>>3 Can beef, goat and lamb slaughter be done on a very limited basis on a
>>farm or does it all have to be done at an accredited slaughter facility.
>>done off the farm, can it be still direct marketed.
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