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Dry aging question
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<blockquote data-quote="IL Rancher" data-source="post: 468430" data-attributes="member: 4097"><p>Depends on the state.. Illinois for example has three levels of inspection. One is USDA. These are the typical Tyson plants and a few others. Than there is the State level 1 (Might be A) which has an inspector present on kill day to condemn any animals or organs that need condemening. The rules are basically the same as a USDA plant except some infrastructure needs (I think it is no sepearte office or bathroom for inspectors and a maybe celing height. I knew all the dfferences a few years back but not so much anymore. Most of our lockers are this level and they will kill and process animals that are than sold to their customers by the cut out of their freezers... Others do not have the store front.</p><p></p><p>Last but not least there is the custom level inspection which is a yearly inspection of a place. This meat is all stamped not for retail and can not be sold by the cut. That being said, you could sell the animal alive to someone and than take it to one of those plants for processing but we really don't have many of those places left anymore that I would want to take an animal to.</p><p></p><p>Other states do not have the State inspected level, I believe Michigan is one of those and I am sure there are others.</p></blockquote><p></p>
[QUOTE="IL Rancher, post: 468430, member: 4097"] Depends on the state.. Illinois for example has three levels of inspection. One is USDA. These are the typical Tyson plants and a few others. Than there is the State level 1 (Might be A) which has an inspector present on kill day to condemn any animals or organs that need condemening. The rules are basically the same as a USDA plant except some infrastructure needs (I think it is no sepearte office or bathroom for inspectors and a maybe celing height. I knew all the dfferences a few years back but not so much anymore. Most of our lockers are this level and they will kill and process animals that are than sold to their customers by the cut out of their freezers... Others do not have the store front. Last but not least there is the custom level inspection which is a yearly inspection of a place. This meat is all stamped not for retail and can not be sold by the cut. That being said, you could sell the animal alive to someone and than take it to one of those plants for processing but we really don't have many of those places left anymore that I would want to take an animal to. Other states do not have the State inspected level, I believe Michigan is one of those and I am sure there are others. [/QUOTE]
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