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 himself, members of his household, his
non-paying guests, or his employees, but 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 Food Safety and
Quality Service, United States Department of Agriculture, Washington,
D.C. 20250.