Commercial meat sales
USDA explains that meat sold commercially must be inspected and passed. State-inspected product may also be subject to limits on where it can be sold.
USDA: Inspection of meat productsKNOW YOUR ARRANGEMENT
Food safety and legal basics
GroupMeat supports different kinds of community buying. An approved provider badge describes what GroupMeat reviewed; it does not turn a farm-direct, personal-use, hunting, or custom-exempt arrangement into an inspected retail meat sale.
Custom-exempt and personal use
Custom-exempt meat is subject to ownership, household or guest, labeling, and distribution restrictions. It is not ordinary meat offered for resale.
USDA: Custom-exempt guidanceCook safely
Clean, separate, cook, and chill. Use a food thermometer rather than appearance alone; safe temperatures differ for whole cuts, ground meat, and poultry.
USDA safe-temperature chartState and local rules still apply
Hunting, on-farm slaughter, livestock ownership, transport, custom processing, food service, and resale rules can vary by state and locality. Confirm the applicable rules before taking payment or distributing product.
Before joining or publishing a group
- Identify what is being purchased: livestock, processing service, inspected packaged meat, or another lawful arrangement.
- Read the provider badge and inspection basis; do not infer credentials that are not displayed.
- Confirm who owns the animal at slaughter and who is legally eligible to receive the resulting product.
- Do not resell or broadly distribute product marked “Not for Sale.”
- Document pickup, cold storage, cooking, cancellation, and refund expectations before paying.
This page provides general educational information, not legal or food-safety advice for a particular transaction. When uncertain, contact the relevant state agriculture or health authority.