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CIS 1222
Pub. Date: 2016

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Most people who buy meat from a local producer purchase a live animal (or a portion of one) and have it butchered by a "custom-exempt" processing plant. This publication explains how the process works: from identifying a suitable local producer to communicating your butchering and packaging preferences to the processing plant.

Authors: Shannon K. William, Katie Hoffman, Sarah Baker

4 pages