We've been killing them for ourselves for years, we need more details before this gets any excitement from me. In the perfect world ide love to kill 1 beef a week year round and sell it off the farm, I can't imagine they'll make that reasonably feasible though .

If he wanted to break up Tyson, Cargill, etc that could introduce competiion on the processing side and give ranchers choices of who to sell to.

From what I can tell, this is just pushing waivers on USDA inspections to let ranchers process their own beef for sale to consumers without inspection.

Get ready for the diarrhea lettuce sequel.

IMO less regulation is almost always a good thing. If a ranch sells contaminated meat I doubt they'll be in business long. Let the market sort it out.

BTW you farm crops and you ranch cattle[/font] [/quote]


Ive got a cousin that runs a 500 cow/calf operation plus buys quite a few feeder cattle and runs between 5 & 6000 acres of crop ground so iam not sure what you would call him.

Seems quite clueless as to the infrastructure needed to slaughter, cut, wrap, cool and then deliver and market. If it just deals with ranchers butchering their own "FOOD" it is a miniscule % of the beef processed in the USA today.
We have to remember it was US capitalists that sold their packing assets to these foreign businesses. Makes since that Brazil is a major player in the world they raise twice as much beef if not more then the US does.

Bryce

you can buy a 1/4 or 1/2 now and have it processed by a local proccessor that isn't USDA inspected like the big slaughterhouses.



allowing 1 farm to process and sell under one name from the farm , buy the peice isn't really a concern for me , they are not likely to be anything but good , they know their name is on it beginning to end.


WI has allowed up to 2K birds annually be processed and sold on farm with zero license or inspection.
not had any outbreaks from it

old tweet put out when they were going to investagate the big 4 packers....and yes i ranch and trump just dropped the tariffs on imported beef going to get interesting. now would be a good time to sell everything before the big crash!

Whenever I hear the phrase ?US Capitalists? I immediately know I?m speaking with a commie, or a person from the Madison Wisconsin area that thinks they know what communism REALLY is like?

Makes sense, meat could only be safe if illegal immigrants from tyson cut it to the tune of thousands of head per day per day.

Back when ide do some outlawing we'd sell beef we killed out of our garage, belive it not its not difficult to handle a couple beef at a time safely.

Growing up I ate a lot of meat butchered at home. My great uncle had a real nice shop set up. Family processed hogs beef lambs and big game there. No one ever got sick. Maybe we just developed immunities? None was sold. I'm confident I could discern whose home processed meat was safe and whose to avoid.

I butcher on the dinning room table now. Hang deer off an oak tree in the yard. Break down the carcass outside while hanging. Wife washes the knives slicer and grinder in bleach water when done. Again no one ever got sick. Including people we have gifted some to.

Color me skeptical. Those big packers throw a lot of money at politicians. Nothing will change.

This is where the President got this idea.
https://www.theblaze.com/shows/the-...he-beef-cartel-killing-american-ranchers

Takes a lot to make you sick...I've butchered hogs and deer in the backyard on a plastic table, no coolers to keep cold, no fancy equipment, I've boned many deer out in the field, sometimes you drop a piece and have to take the leaves and grass off, lol...never been sick, never got anyone else sick...

Back when, just about every town of 5,000 or more in MO had one or more locker plants.......that killed and processed hogs and cattle. They processed for farmers that raised it......or for buyers of hogs and cattle off the farm. This would seem to allow a return of that, except there are a lot of cuts on a calf or hog that most would have no clue what to do with. Hearts, tongue, some of the tougher roasts.......round etc. Easy solution to that is to grind most of it. But a problem for a lot of producers was finding someone with enough money to buy a side or half a side. If you got a check at all, it might bounce.

But as for home processing, hunters only process a few million deer each year.........and deaths from that minimal......and even that with a lot of lack of understanding how to process. Not keeping carcass clean or cold enough to prevent spoilage. But give it time and guys will figure it out and get better. Might even figure out how to scald a hog.

As long as Cargill, Tyson, etc can make massive campaign donations and the local farmer does just enough to make a little extra money and can't afford to give hundred of thousands of dollars in campaign donations, this isn't gonna amount to a hill of beans.

As long as the vast majority of people buy from the box stores who are supplied by the 4 major slaughter houses, prices will not change. I would much rather buy a half and put in the freezer, but since cows aren't totally made of ribeyes and filets, Joe Public doesn't get what they want so they continue to buy from the box stores.