Reply #42: Here's the wierd part, [View All]

[bambo53]

Your "local",,, out in the country,,, processed meat is much, much easier to process WITHOUT an inspection! They usually ask you to bring them in AFTER dark or closing time,,, right?

Downer livestock is usually meant to be an animal with a broken leg or such that cannot walk very well. This happens quite often when hauling livestock, due to the stress and excitement and sudden shifts in the trailer while being loaded and hauled. If slaughtered right away there's no big problem. If they've had a broken leg for several days or weeks, a fever sets in and that's not real cool.

The buyers know the inspectors probably will not accept the animal, so the farmer brings it back home and has his local buddy butcher it for him, and he usually keeps it for himself. No one wants to make another sick with their product. We all have pride, but the big processers have many more "eyes" on them.

Enjoy