Agriculture Reference
In-Depth Information
through the neck to remove this structure. Once the internal organs are removed, wash the en-
tire carcass inside and out with water, preferably from a running hose, to remove blood, hair,
and debris. Allow the water to drain, and then cover the carcass loosely with clean plastic.
Allow the sheep carcass to hang for a week or more to age the meat, which makes it tenderer.
Carcasses should only be allowed to hang outside if the temperature remains between 25 and
40 degrees F — this is why it is best to butcher animals during the winter. If the temperature
does not remain between this range, you will need to cut up the meat and freeze it or have an
alternative refrigeration means available, such as a refrigerator at a local butcher shop.
Finding an outside butcher
You can find an outside butcher by contacting your state meat inspection agency. This agency
inspects processors and slaughterhouses in each state. They maintain a listing of butchers,
which they should be able to share with you. Or you can check online or in your yellow pages
for butchers. Be sure to contact a butcher in advance. They are often in demand and their ap-
pointments fill up.
Selling your sheep's meat
If you intend to raise sheep for profit, you will need to have your sheep and lambs processed
by a butcher that is either state-licensed or USDA-licensed so you can sell your meat to the
public. If a state-licensed butcher processes your meat, you can sell it within the state, al-
though, in some cases, state inspection is more stringent than USDA inspection. If USDA-li-
censed butcher processes your meat, you will be able to sell your meat across state lines. This
means that you can sell online and ship meat products to customers in other states. Clearly,
these options open up more markets for you.
All lamb found in retail stores is either USDA-inspected for wholesomeness or inspected by
state systems that have standards equal to the federal government. Each lamb and its internal
organs are inspected for signs of disease. The “Passed and Inspected by USDA” seal ensures
the lamb is wholesome and free from disease.
Inspection is mandatory; grading is voluntary, and you must pay to have your meat graded. In-
spection is necessary to make sure your meat passes minimum standards. Grading the meat
will tell the consumer how the meat is rated, with higher ratings commanding higher prices.
USDA-graded lamb sold at the retail level is Prime, Choice, and Good. Lower grades (Utility
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