When it comes to what we eat, knowing where our food comes from is a big deal. That’s why farm-processed meat is becoming more common. You might have seen it at farmers’ markets or heard your neighbor talk about their latest meat delivery from a local farm. But what’s all the buzz really about? Let’s dig into the benefits, process, and why more people are choosing this farm-fresh option. In learning all of that, you’ll come to understand why we’ve chosen to prioritize this method of harvest in spite of the business challenges it brings.

What is Farm-Processed Meat?

Farm-processed meat is exactly what it sounds like: meat that’s processed right on the farm where the animals are raised. This means the animals are raised, cared for, and processed in one place, cutting out the need for big factories or long-distance shipping. Farmers take charge of the entire process, from feeding the animals to packaging the meat.
This is different from what you get at big-box grocery stores. Most store-bought meat comes from large-scale facilities that process thousands of animals every day. With farm-processed meat, everything happens on a much smaller scale, which often means more attention to detail and quality.
Some farms take it a step further and birth the animals themselves too! You’ll see terms like Farrow-to-Finish and Hatch-to-Harvest to indicate the animal never had to handle stressful transitions in living circumstances. At Petrichor Farm, all our pork is born on-site. Eventually, we’ll hatch our own meat chickens and turkeys as well.

On-Farm Processing is an Animal Welfare Issue

The only law on animal transportation, first passed in 1873, is supposed to ensure animals traveling for more than 28 hours are unloaded for food, water, and 5 hours of rest. Multiple investigations by a non-governmental organization alleged multiple violations though, and no prosecutions ever took place (to my limited knowledge.)

A 2022 investigation revealed that more than 20 million animals die on their way to slaughter. A USDA statistician verified that study’s numbers, confirming a terrible issue.
Transporting animals comes at great risk for the animals involved.

It’s also a well-studied fact that stressed animals that are harvested result in a lower-quality end product. So if you care about having high-quality meat, you should care about on-farm processing.

Farm-Processed Meat is a Game-Changer

If you’ve never tried farm-processed meat, you’re in for a treat. Here are some of the top reasons why it’s worth switching to this farm-to-table option:

Freshness You Can Taste Farm-processed meat is about as fresh as it gets. It doesn’t spend days or weeks in a factory or being transported across the country. Because farmers might not have freezer space for all the animals they produce, they’ll often have customers pick up their meat the same day it’s processed. You can turn around and cook your evening meal with the freshest meat you’ve ever had!

**Knowing What You’re Eating** When you buy from a local farmer, you can ask questions about how the animals were raised. Were they grass-fed? Did they roam freely? Were antibiotics used? With farm-processed meat, you get answers—and peace of mind.
**Support Local Farmers** Buying farm-processed meat means your money stays in your community. You’re helping local farmers keep their operations going, and in return, you’re getting high-quality meat. It’s a win-win!

Custom Choices When you order farm-processed meat, you often get to choose exactly what cuts you want. Want thick-cut pork chops or extra ground beef? Many farmers are happy to accommodate special requests, giving you more control over what ends up on your dinner table.

Check out this article for a critical look at the pork industry. Keep in mind how small family operations address the criticisms, and feel free to ask me questions about how we raise our pork!

The Processing Process

Curious about how farm-processed meat goes from the farm to your fridge? Here’s a quick breakdown of the process:

Raising the Animals We put a lot of care into raising our animals. The primary focus is on giving them a natural, stress-free environment, which can make a big difference in the quality of the meat. Our pork was born here as well. You can follow their entire lives on our social media!
Processing on the Farm Once the animals are ready, the processing happens right there on the farm. Our poultry is processed under the USDA 1,000 bird limit exemption, which allows me to process them myself. Our pork is processed by a USDA-exempt mobile butcher who will go over cut sheets with each customer prior to processing. Check out the next section for more on the legality of farm-processed meats.
Packaging the Meat Pork is vacuum-sealed and labeled to identify the cuts in each package. Ground pork can be in 1# or 2# packages (seasoning sold separately.) Poultry is sold whole, due to USDA restrictions. Each bird is packaged in shrink bags and labeled with their weight.
Selling Directly to Customers Our poultry is available at local Farm markets (check out our social media,) drop-off services, and on-farm pickups. Pork is sold by quarters, halves, and wholes for on-farm pick-up or previously arranged drop-off services. This direct-to-consumer approach makes it easy to get your hands on fresh, high-quality meat.

But what about all those rules and regulations processing plants have to live by? Well, let’s take a look at that next.

USDA Rules and Regulations

If you’re a consumer, you’re probably used to seeing a USDA stamp on your grocery store meat. You may raise an eye-brow at packages of farm-processed meats that don’t have it!

The good news is that the USDA set up an exemption licensing process for small-scale farms and butchers. Having a USDA exemption license means you’re allowed to harvest your meats on the farm, but there are still guidelines you need to meet. Those restrictions limit a farmer’s ability to sell in certain venues or offer certain cuts of meat.

That’s where the business difficulties I mentioned earlier enter the scene. It can be a bummer, not being able to sell you just one pork loin or a package of boneless skinless chicken breasts! But the benefits to my animals and customers outweigh that.

Label requirements are also strict. For my 1,000 bird exemption license, I have to include information like my farm’s name and address, the type of meat, and a statement indicating the exemption. Following these rules not only keeps me compliant but also ensures customers can trust the quality and safety of my products.
So, rest assured, that lack of a USDA stamp doesn’t mean trouble for you. Find your farmer, ask them questions, and get to know your food source!

How to Get Started

Ready to make the switch to farm-processed meat? Here are some tips to get started:

Find a Local Farm: Look online or ask around to find farms in your area that offer farm-processed meat. Websites like LocalHarvest.org can be a great resource.
Ask Questions: Don’t be shy! Ask the farmer about their practices, what cuts they offer, and how their animals are raised.
Start Small: If you’re unsure, start with a small order to see if you like it.
Plan Ahead: Farm-processed meat might come frozen or in bulk, so make sure you have enough freezer space. Know what your farmer requires for pick-up so your order doesn’t spoil!

Farm-processed meat isn’t just a trend; it’s a better way to eat. From its unbeatable freshness to the chance to support local farmers, there are so many reasons to give it a try. Plus, knowing exactly where your food comes from feels pretty damn good.

We’re growing something amazing at Petrichor Farm, and I’m looking forward to expanding our lineup of farm-processed meats in 2025! Be sure and join the newsletter for first dibs on limited-access offerings. 👇🏼 My email fam are the first to know of coming harvest dates.

Farm-Processed Meat: Why We Prioritize Method Over Money