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Cattle Boards
Beef Butchering
Ideal Cow Condition for all ground beef.
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<blockquote data-quote="C-Ranch" data-source="post: 1789409" data-attributes="member: 24325"><p>Okay that's the same way it is here in ID. Only reason I asked is I see a ton of folks posting meat for sale and showing a package of whatever it is there selling and it's clearly stamped "Not for Resale". I'm required to get a license from the state, get inspected annually and use a USDA processor. It frustrates me when I see so many side stepping the requirements, but yet charging a premium price. I have often pondered returning to just selling wholes and halves because then there's no licensing requirements since I no longer own, or store a finished/packaged product that's required to be temperature controlled.</p></blockquote><p></p>
[QUOTE="C-Ranch, post: 1789409, member: 24325"] Okay that's the same way it is here in ID. Only reason I asked is I see a ton of folks posting meat for sale and showing a package of whatever it is there selling and it's clearly stamped "Not for Resale". I'm required to get a license from the state, get inspected annually and use a USDA processor. It frustrates me when I see so many side stepping the requirements, but yet charging a premium price. I have often pondered returning to just selling wholes and halves because then there's no licensing requirements since I no longer own, or store a finished/packaged product that's required to be temperature controlled. [/QUOTE]
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Beef Butchering
Ideal Cow Condition for all ground beef.
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