Three options for meat processors

Custom-exempt
There are 299 custom-exempt meat processors in Minnesota. These processors:

CAN slaughter and process meat for the farmer who raised the animal or the consumer who purchases a live animal. The meat is butchered for the consumer’s use only, and the processor must stamp the wrapped meat “not for sale.”

CAN’T slaughter livestock and sell the meat on their meat counter, or sell outside of Minnesota. Many purchase USDA-certified meat and resell it in their meat case, however.

HOW MONITORED: The state contracts with USDA to provide quarterly surprise inspections. Custom-exempt meat lockers are not yet required to implement a Hazard Analysis Critical Control Points (HACCP) plan to ensure meat safety. No inspector is required at slaughter.

USDA-inspected
Currently, Minnesota has 178 USDA-inspected meat processors. These processors:

CAN slaughter livestock and sell meat products to consumers, restaurants, grocery stores and other retailers. They can also sell their meat nationwide.

CAN’T sell outside the United States without special clearance and USDA approval for product labels.

HOW MONITORED: USDA inspectors must be present at slaughter to inspect the inner lining, intestines and head of livestock and sample for chemical residues. They inspect for sanitation, labeling and packing at facilities where meat and poultry are cut up, boned, cured and canned.

Minnesota-inspected "equal to"
This program is being designed for the small and medium-sized regional processor; more than 30 Minnesota processors have expressed an interest so far. These processors:

WILL be able to slaughter and sell meat products to consumers, restaurants, grocery stores, and other retailers throughout Minnesota.

WON’T be able to sell outside of Minnesota until the USDA asks Congress to change current laws (expected to change in 2000).

HOW MONITORED: Inspection will be as stringent as USDA requirements. Seven Minnesota Department of Agriculture inspectors will provide on-site inspection during slaughter. Processors must have Sanitation and Standard Operating Procedures in place, and HACCP plans implemented no later than January 25, 2000.