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Where do you butcher? How are the animals killed?

All the facilities we work with are USDA certified, which is a must for us and means that they have to live up to highly set standards. Some of our partners also have additional certifications, such as organic, humane, etc. 

Butchering locally on the farms is not allowed unless the farm sells its beef on the farm or has a USDA-approved facility on site. The farms we work with are too small for having their own facilities like that. 

We always try to partner with slaughter/butcher facilities as close to the farms as possible so that we can minimize transportation as long as transportation can put extra stress on the animals.

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