LEt me "weigh - in" (HA HA) on this topic. If you take your animal to the local processor and are going to have it packaged to take home and put in your freezer, for your consumption it is stamped "Not For Sale" and is commonly referred to as a "Custom Kill". If you are selling to someone and delivering it to the packer for them it would be referred to as a "Commercial Kill". In this state, BOTH are inspected so as to protect the end user of the meat.
Worked the kill floor for a few summers - nice, warm, smelly job !