Our farm has a direct connection with state USDA-certified slaughterhouse operations. They are regulated under the Missouri Meat and Poultry Inspection program to ensure sanitary conditions and that all meat is properly labeled for human consumption.
We transport our live lambs (~6 months of age), and all rams or ewes that won’t be utilized for the next breeding season to a USDA-certified slaughterhouse within the state. There, they prepare all the meat cuts listed on our marketing page.
Our farm is licensed by the Division of Animal Health, which allows us to conduct our operation for one calendar year (January- December). Each year we apply we have a secure veterinary inspection of all sheep on our farm offered for sale. We also complete the following forms:
Agreement for Performance of Livestock Market/Sale Veterinary Responsibilities form
Agreement for Performance of Livestock Market/Sale Veterinary Responsibilities
We also have proof of satisfactory surety in the amount specified by the USDA Packers and Stockyards Administration.
Furthermore, our farm abides by the National Eradicate Scrapie Initiative by ensuring that all sheep receive a scrapie tag when appropriate, and testing genotypes to determine if they are genetically susceptible or resistant.
Finally, we also follow a Nutrient Soil Plan to help minimize and control any possibilities of runoff or contaminants that would be detrimental to the environment.
For sale at markets, our meats are packaged and marked as inspected by the United States Department of Agriculture. Any meat labeled “not for sale” cannot be sold.
We abide by USDA refrigeration regulations. The meat is transferred back to the farm through a refrigerated truck powered by an inverter and maintained below 40*F. Our storage unit on the farm is commercial grade with thermometers that ensure the temperature is maintained from 40*F to 0*F or below.
We have large refrigerators with built-in alarm systems that directly connect to our personal devices. Here, we store all our meat upon arrival from the slaughterhouse until it is ready to be transported and sold at the local farmer's markets.