Services & Cut Charts (Beef, Pork, Sheep, Goat)
USDA & CUSTOM Processing Available
Services & Cut Charts (Beef, Pork, Sheep, Goat)
USDA & CUSTOM Processing Available
USDA
While the USDA regulations for meat inspection only requires that "all meat offered for sale must originate from a federally inspected slaughter facility," the USDA Food Safety Inspection Service (FSIS) allows two primary processor exemptions to this rule; custom and retail. These exemptions, available in their entirety within the Code of Federal Registers at http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5930.1.pdf , are complex and can be easily misinterpreted. Moreover, the state of Florida has a set of Sunshine Law statutes specific to meat processors. This report concisely explains the exemptions and also covers the Florida Sunshine Law specific to meat processors.
Custom Exemption
Custom exemption, for both animal slaughter and meat processing, exempts processors from the requirements of the federal inspection because they are being paid for the services of converting a meat into a meat product. There are distinct requirements under this exemption, which are:
- *The resulting product must be marked "Not for Sale" *The operator must maintain accurate production and business records and; *The animal and/or product must be prepared or processed in a sanitary manner.
*Custom slaughter must only be for the personal use of the owner of the animal.
Note: Your cut options increase in custom packaging; for example: Instead of just "ground pork" you may order "sausage", "smoking" also falls under the custom packaging.
BEEF CUT CHART
Under USDA, inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades.
USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it has a higher fat content. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of the beef are similar regardless of the grade.
PORK CUT CHART
Although under USDA, inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: "Acceptable" grade and "Utility" grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as Utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.
All pork found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which has standards equal to the federal governoment. Each animal and its internal organs are inspected for signs of disease. The "Passed and Inspected by USDA" seal insures the pork is wholesome and free from disease.
LAMB/SHEEP CUT CHART
Under USDA, there are five grades for lamb. Normally, only two grades are found at retail level- Prime and Choice. Lower grades of lamb and mutton (meat from older sheep)- good, utility, and cull- are seldom marked with the grade. Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that been USDA graded.
Prime grade: is very high in tenderness, juiciness, and flavor. It's marbling enhances both flavor and juiciness.
Choice grade: has slightly less marbling than prime, but is still of very high quality. Most cuts of prime and choice grade lamb (chops, roasts, shoulder cuts, and leg) are tender and can be cooked by the dry-heat methods (broiling, roasting, or grilling). The less tender cuts- breat, riblets, neck, and shank- can be braised to make them more tender.
GOAT CUT CHART
Goats can be inspected as well and are covered under the U.S. Federal Meat Inspection Act of 1906 and thus be slaughtered under Federal or State inspection. Any carcasses slaughtered for sale must be inspected.
As far as grading, there are no quality or yield grades for goat meat.