Re: Re: [meatshare] Spring Lake Farms -- half & whole pigs - lambs too

From: Jeanne D.
Sent on: Wednesday, November 23, 2011 4:05 PM
Hey Guys,

I want to address this before it goes any further....

I've been researching USDA butchery laws, regulations farmer's must follow in order to sell their meats at market's and privately, and trying to figure out where we fit in. I've also spoken to a few farmer's and meat processor's in order to gain a broader perspective.

I've come to a few conclusions:

1. There is a reason why the USDA has regulations and that it is very hard for butcher's to gain and maintain their certification. There are also local butchery laws that vary by region and/or state. There is also a good reason why farmer's must carry ridiculous amounts of insurance before they are able to sell their USDA processed and butchered meats at a farmer's market. The reason is safety. USDA butcher's must inspect the meat to ensure it is safe for human consumption.

2. Even in the circumstance that one of our animals, (who lived a blissful life on pasture), had some disease (worms, cancer, bacteria, viral, etc.) is cut and not inspected properly, one of our members could potentially have an allergy or become sick from our meat. This is more likely to occur if the butcher is not experienced or maintains what some feel are the ridiculous USDA standards.

3. I do not want our group to be shut down due to an unfortunate incident that we could have prevented had we done our due diligence. Various agricultural inspection agencies have looked into and questioned our group activities before. Fortunately, everything we do is on the up and up, so there was no negative fall out. We are going to keep NYC Meatshare this way.

4. I am not opposed to home butchery. I'm actually quite fascinated by it and it is a way to save significantly on the cost of our meats (since butcher fees can add up to $2+/lb). However, it will not be an official meatshare event until I can fully research and understand the laws, why they exist, and ensure the safety of the food we will be eating. I refuse to put myself in a position to be liable.

5. If you would like to plan a home butchery demo, I am in no way telling you not to or standing in your way, I'm saying it won't be an official NYC Meatshare meet-up. Maybe someone wants to form a home butchery group?? If you do decide to do home butchery, you cannot sell the meat you cut for profit (thank you Adam for clarifying), that is illegal. You can however divide it amongst a group that paid for the meat, supplies, slaughter and transport.

Thank you for your understanding and cooperation!

Happy Thanksgiving!

Jeanne Davis
<-----Original Message----->
>From: Rob Mathews [[address removed]]
>Sent: 11/23/2011 3:12:54 PM
>To: [address removed]
>Subject: Re: Re: [meatshare] Spring Lake Farms -- half & whole pigs - lambs too
>
>Hi Mar, Isaac, and Jesse,
>If Jeanne doesn't want to get involved with the pigs from spring lake, I could
>get a half pig from the farmer I work with. I can get one in the[masked] lb
>range, and we could split it up to our liking. This would probably have to take
>place on a Friday evening, as he comes to the city on Fridays.
>On Nov 19,[masked]:29 PM, "isaac and mar" <[address removed]> wrote:
>
>Hi Rob,
>
>Thank you for your offering. We would be very interested in attending and
>purchasing up to 10 pounds of meat.
>
>Mar and Isaac
>
>
>
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>Please Note: If you hit "REPLY", your message will be sent to everyone on this
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>This message was sent by Rob Mathews ([address removed]) from NYC Meatshare.
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