Cutting the Cold, Hard Fat

Every year I get a number of customers who ask about the difference between USDA and State inspected meat processing. Bob Martin has written a very good article for the Weston A. Price Foundation on just-this-topic. PDF Print E-mail


My day job is interesting, and in this age of assembly-line production, somewhat unique. I am a butcher at a small USDA processing facility, but since we also do custom exempt processing, I process meat that was harvested in the field. In fact, for five months of the year, I work for the only mobile slaughterer in the area and for the owner of the small processing facility the rest of the year. Most folks don’t understand the difference between USDA processing and custom exempt processing, so I will share that difference with you first.


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Written by Bob Martin
Tuesday, 25 June 2013 18:53