Legislation could reduce obstacles between ranchers and consumers

 

February 4, 2021



MOSES LAKE — It is currently against the law in Washington to sell, trade, or give away meat that has not been certified by a federal inspector, even if it was prepared in a licensed facility and buyers know the rancher or producer.

The relationship between the states and the U.S. Department of Agriculture (USDA) regarding inspection of meat processing facilities is complicated. Any meat that is going to be sold across state lines must be inspected by the USDA.

Meat processed by custom slaughter facilities, absent a USDA inspection, is considered “uninspected” despite being held to the federal standards for processing. Uninspected meat can only be sold to “household users” who contracted with the slaughtering facility to have an animal processed.

Senate Bill 5045 would make it easier for consumers and processors to provide locally slaughtered meat to more consumers.

The bill would instruct the Washington State Department of Agriculture to enter into a “cooperative agreement” with the USDA to better facilitate state meat inspections that follow the federal standards outlined in the Federal Meat Inspection Act, the Federal Poultry Inspection Act, and the Humane Slaughter Act.

The proposed legislation would allow state-inspected meat processors to operate in the same manner as USDA-inspected facilities. It would also urge WSDA to help local meat producers and processors develop marketing plans.

Legislation that gives authority back to the state to govern its food systems would provide more flexibility and food choice for farmers and consumers.

While many people have become accustomed to the supply chain interruptions during COVID-19, having access to locally produced food should not be part of those interruptions.

Meat processors throughout our state are scheduling appointments anywhere from six months to a year out thanks to increased demand for meat produced closer to home after the panic buying of last spring left many meat cases around the state empty.

The benefits of locally produced meats are significant, including increased affordability and accessibility. For budget conscious families, the purchase of 300 pounds of beef – approximately half a steer – costs about $1,000, or $3.33/lb. rather than the national average of $6.06/lb.

In addition to being more cost effective to buy in bulk, buying local gives families curious about where their food comes from a chance to meet the person who raised the animal they are buying for food.

But not everyone can buy in 300-pound bulk amounts. Providing more inspectors with what would amount to a dual state-and-USDA certification also gives small meat processors more flexibility to sell smaller portions of meat to local consumers while still being budget-friendly.

As availability of meat products shift dramatically depending upon supply chain challenges caused by outdated regulation, this legislation answers a need for consumers, meat producers, and meat processors all in one go.

 

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