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Cattle Boards
Beginners Board
Selling freezer beef by the package
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<blockquote data-quote="Cheyenne" data-source="post: 242979" data-attributes="member: 1519"><p>I checked into this a few months ago. The locker we use wouldn't be a problem as they are a USDA approved inspection site and work closely with our local inspector. The snag will come with the cold storage. The locker could provide the storage for us if they have the room but haven't checked to see what their charge would be for storage. Otherwise we would have to get something set up at home. Also there is the issue of labeling. We would have to have a mock up of a label and have it approved by the state. From what I have heard that can take up to 6 months or more. </p><p></p><p>I would like to sell our beef this way also, as the sticker shock for a whole, half, or quarter can be a turn off, especially now the higher gas prices etc. Now that I have a little more time I need to check into what is exactly needed and figure out the costs associated. I'm afraid the cost of a commercial freezer is going to be the deal breaker. </p><p></p><p>Check with Indiana's Dept. of Ag and find out what the official requirements are before you start, as state rules can differ.</p><p></p><p>** One thing I forgot to mention regarding the labels is that we are not allowed to ever have the labels in our posession. Once approved and printed they must go from the printer to the locker. Prevents repackaging and labeling of uninspected meat. **</p></blockquote><p></p>
[QUOTE="Cheyenne, post: 242979, member: 1519"] I checked into this a few months ago. The locker we use wouldn't be a problem as they are a USDA approved inspection site and work closely with our local inspector. The snag will come with the cold storage. The locker could provide the storage for us if they have the room but haven't checked to see what their charge would be for storage. Otherwise we would have to get something set up at home. Also there is the issue of labeling. We would have to have a mock up of a label and have it approved by the state. From what I have heard that can take up to 6 months or more. I would like to sell our beef this way also, as the sticker shock for a whole, half, or quarter can be a turn off, especially now the higher gas prices etc. Now that I have a little more time I need to check into what is exactly needed and figure out the costs associated. I'm afraid the cost of a commercial freezer is going to be the deal breaker. Check with Indiana's Dept. of Ag and find out what the official requirements are before you start, as state rules can differ. ** One thing I forgot to mention regarding the labels is that we are not allowed to ever have the labels in our posession. Once approved and printed they must go from the printer to the locker. Prevents repackaging and labeling of uninspected meat. ** [/QUOTE]
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Selling freezer beef by the package
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