Consumer FAQ

Answers to your common questions about custom beef

General discussion of the custom slaughter process

This Michigan State University Extension guide on meat marketing and inspection covers federal meat inspection regulations, including the Federal Meat Inspection Act, the Humane Slaughter Act, and the Hazard Analysis and Critical Control Points (HACCP) system. It explains the roles of antemortem and postmortem inspections, humane handling requirements, and custom exempt processes for personal use meat. The guide aims to help meat processors and consumers understand meat inspection laws and ensure food safety.

How much meat to expect from your animal?

This Kansas State University guide explains the expected meat yield from processing animals (pdf). It details factors like dressing percentage, bone-in vs. boneless cuts, and aging methods. Examples for beef, pork, and lamb are provided, illustrating how live weight translates to carcass weight and final meat yield. This guide helps consumers set realistic expectations for meat returns from harvested animals.

Where to buy beef in Kansas

The Kansas Beef website offers a comprehensive directory of local beef producers across various counties in Kansas. It provides information on how to order beef directly from farmers, available purchase options (whole, side, quarter, and cuts), and contact details. The directory also includes details about each producer's certification and online ordering capabilities, facilitating direct consumer-to-producer connections. This resource aims to support local beef producers and offer consumers access to high-quality beef.