Notes From Hannah: Behind the Butcher Block

Hey everyone! It’s Hannah, your friendly neighborhood butcher, here with another edition of "Behind the Butcher Block." Today, I want to share some insights as we gear up for the busy season of farmers markets and local fairs.

As we dive into these bustling community events, one topic that's crucial for us all to understand is USDA inspection for meat processing. It may not be the most glamorous topic, but it’s incredibly important for ensuring the integrity, knowledge, and commitment of farmers and sellers. Any meat sold retail (by the pound, package or piece) requires that it be processed in a USDA facility. 

Why? Because, when meat is processed under USDA inspection, it means it’s been handled according to strict standards (really strict) to ensure it's safe to eat. This includes having a USDA inspector on site at all times, (sometimes even a state Veterinarian) and loads of rigorous checks throughout the process. They are checking for humane handling of the animals, signs of disease, temperature throughout the process, sanitation of the environment, labeling accuracy, safe meat handling and so much more to ensure the meat is processed with the absolute highest standards. 

Recently, I've noticed an uptick in sellers at farmers markets and online offering meat that hasn't been processed in USDA-inspected facilities for retail sale. Instead, they're using what is referred to as custom exempt butchers, which is legal under some circumstances.  Custom exempt is reserved only for bulk, whole/half animals consumed solely by one person/family. While this option is absolutely great for bulk purchase scenarios, it raises questions about the integrity and commitment of those who might be cutting corners and using custom exempt processing in the retail cuts market.

One easy way to spot USDA-inspected meat is to look for the stamp on the packaging—it’ll proudly state “USDA Inspected and Passed.” In contrast, custom-exempt meat often carries a “Not for Sale” stamp, indicating it hasn't undergone the rigorous inspections required for retail sale. Another way is knowing the butcher shops. In our area, there are only two Woods Meats in Sandpoint, Idaho and King's Quality meats in Clarkston, Washington. Broadening out a bit the next closest is Double S Meat in Tonasket Washington and then all the way over in Big Timber, Montana is Pioneer meats. So with only a few within 500 miles of us, you're likely able to remember those four processors. 

Now, let’s be clear: both USDA butchers and custom-exempt processors have their place. I’m a butcher in both roles and the shop I work for does both. Each method serves specific needs. However, when it comes to selling meat directly to consumers at markets or stores, USDA inspection ensures that the sellers are following federal law and the meat meets strict safety standards. This in turn helps give you confidence in what you're buying and lets you know you're keeping your food supply safe.

I understand the desire for locally-sourced, farm-fresh meat, trust me, I grew up on it! That’s why I’m committed to providing you with the best, safest options available. When you choose meat from a USDA-inspected processor, you're not just following federal law—you're prioritizing your family’s health and well-being.

Next time you visit the market, don’t hesitate to ask vendors about their meat’s inspection status. It’s your right to know. And if you ever have doubts, swing by the Farm Stand—Mom and Dad are committed to offering you top-quality, USDA-inspected meat that you can trust. (And more than likely I was the one butchering it! So I know it's been done and handled right!)

Anyway, stay safe, Guys, and enjoy those summer grilling sessions!