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<blockquote data-quote="Bez+" data-source="post: 700998" data-attributes="member: 6797"><p>Jim</p><p></p><p>There is a serious amount of suspicion in some part of the world over this topic - and I hate to say it but it usually comes from the US of A folks. Seems you guys either have no system of proof or you have seen bad things happen.</p><p></p><p>For Canadian processors the following comes into play.</p><p></p><p>First now processors MUST be licensed federally or provincially. Not the "joe blow" meat guy - but the processor in small town XYZ.</p><p></p><p>Second when the kill is done it MUST be inspected if killed at the plant - and I have always seen a provincial or federal inspector on site for kill - even at our local 40 animals a day facility. We are for the first time ever - going to use a licensed on farm killer this year - I am not entirely sure how the inspection part will come into play unless a government inspector comes along - which would not surprise me.</p><p></p><p>Third there are some very serious legal liabilities to the processor if your meat goes somewhere else and they are required by law to be able to prove who's meat belongs to who at all steps in the process - the <u>traceability factor</u> is always foremost in the business - and you can see your animal - should you want to - at all stages of the processing - from kill to cooling to cut up. In fact I have done this just to satisfy my own curiosity.</p><p></p><p>No system is perfect - but we are getting closer. Far too many satisfied people in our part of the world to say otherwise.</p><p></p><p>Cannot tell you more, but what you have now is what I have not only been told, but what I have seen.</p><p></p><p>Regards</p><p></p><p>Bez+</p></blockquote><p></p>
[QUOTE="Bez+, post: 700998, member: 6797"] Jim There is a serious amount of suspicion in some part of the world over this topic - and I hate to say it but it usually comes from the US of A folks. Seems you guys either have no system of proof or you have seen bad things happen. For Canadian processors the following comes into play. First now processors MUST be licensed federally or provincially. Not the "joe blow" meat guy - but the processor in small town XYZ. Second when the kill is done it MUST be inspected if killed at the plant - and I have always seen a provincial or federal inspector on site for kill - even at our local 40 animals a day facility. We are for the first time ever - going to use a licensed on farm killer this year - I am not entirely sure how the inspection part will come into play unless a government inspector comes along - which would not surprise me. Third there are some very serious legal liabilities to the processor if your meat goes somewhere else and they are required by law to be able to prove who's meat belongs to who at all steps in the process - the [u]traceability factor[/u] is always foremost in the business - and you can see your animal - should you want to - at all stages of the processing - from kill to cooling to cut up. In fact I have done this just to satisfy my own curiosity. No system is perfect - but we are getting closer. Far too many satisfied people in our part of the world to say otherwise. Cannot tell you more, but what you have now is what I have not only been told, but what I have seen. Regards Bez+ [/QUOTE]
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