Meat Science Laboratory, Univ. of IL
USDA-inspectedUSDA-inspected A USDA inspector is present whenever animals are slaughtered and inspects processing every day. The meat gets the USDA mark and can be sold by the cut: at markets, to stores, to restaurants and across state lines.
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USDA inspection is the federal standard. The USDA mark on the package is what lets a farm sell individual cuts, to the public and to businesses, in its own state and in others.
Some states run the same inspection with state staff under federal oversight (the Talmadge-Aiken programme). The meat carries the USDA mark too, so it is listed as USDA-inspected here.
Inspection is about the plant and the animal at slaughter. It is not a review of the processor's skill or service.
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