Private label & selling your own meat

What we do for producers

• USDA-inspected slaughter and processing, so you can sell by the cut, to restaurants and markets, and to buyers in other states.
• Boxed beef in subprimals or retail cuts, vacuum-packed and boxed for transport.
• Private labels with your company name and logo on every package.
• Label claims: we submit the paperwork to USDA for claims such as grass fed, Angus, Wagyu or organic (if you are certified) for $250.
• Consistent cutting to your spec sheet, order after order.

Label claims need USDA approval

Special statements on meat labels, such as “natural,” “grass fed” or claims about how the animals were raised, must be approved by USDA’s Food Safety and Inspection Service before use (9 CFR 412.1). For beef, the wording FSIS approves is “no hormones administered,” and only with documentation. Bring your records and we will put the submission together.

Selling in Texas

Meat for sale must come from an inspected plant and carry the mark of inspection. USDA-inspected meat can be sold anywhere in the U.S.; Texas state-inspected meat can only be sold inside Texas. Most direct beef sellers also need a license from the Texas Department of State Health Services. Our guide selling beef by the cut in Texas covers the steps.