PRECAUTIONS
The Law
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.
OTHER PUBLICATIONS
The following publications give additional information on selecting and preparing food for your family. Send your requests on a post card to the Office of Governmental and Public Affairs, U.S. Department of Agriculture, Washington, D.C. 20250. Include your return address and ZIP code.
| Order No. | ||
| Family Food Budgeting—for Good Meals and Good Nutrition | G | 94 |
| Vegetables in Family Meals: A Guide for Consumers | G | 105 |
| Beef and Veal in Family Meals: A Guide for Consumers | G | 118 |
| Pork in Family Meals: A Guide for Consumers | G | 160 |
| Keeping Food Safe to Eat | G | 162 |
| Nuts in Family Meals: A Guide for Consumers | G | 176 |
| Your Money’s Worth in Foods | G | 183 |
| Food | G | 228 |
| Sodium Content of Your Food | G | 233 |
| Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm | F | 2263 |
| Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm | F | 2264 |
This publication contains public information. It is not copyrighted and may be reproduced in whole or in part with or without credit.
☆ U.S. GOVERNMENT PRINTING OFFICE: 1981 O-338-123