Clark Meat Science Laboratory

USDA-inspected
USDA-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.

3260 SW Campus Way Oregon State University, Corvallis, OR 97331 · Benton County
Call (541) 737-1927Call the processor on (541) 737-1927.Share this processor on Facebook, LinkedIn, X, email or text. Save the processor

What the public records say
From public records The processor has not claimed this page yet. We show only public information: the USDA directory, state lists and the processor's own website, with the source of each. The processor can ask us to correct or remove it at any time.

InspectionUSDA-inspected (USDA inspection directory)
Establishment numberM9223+P9223
SpeciesBeef, lamb
Phone(541) 737-1927
Last checkedNov 1, 2026
USDA-inspected: a federal inspector is on site, so the meat can be sold by the cut, in this state and across state lines.
Also does custom-exempt work: meat from animals processed under a custom exemption is for the animal's owners only and can't be resold. Buyers own their share of the animal before slaughter.

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This processor books by phone. Call (541) 737-1927.

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