The Federal Meat Inspection Act requires that all meat which is to be
sold or traded for human consumption must be slaughtered under
inspection in an approved facility under the supervision of a State or
USDA meat inspector. A person can slaughter his animals outside such a
facility only for use by him, members of his household, his nonpaying
guests and employees. He is not allowed to sell any portion of the
carcass. For more details about these regulations, consult your county
extension agent or write to the Animal and Plant Health Inspection
Service, United States Department of Agriculture, Washington D.C. 20250.
This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering,
Cutting, and Processing Lamb and Mutton on the Farm.”