How to Buy Meat Directly From Farmers

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When you own the animal, or part of it such as a half or quarter, it can be processed at a custom-exempt facility. Under federal rules that meat is marked "Not for Sale" and can only be used by the owner, their household, and their nonpaying guests and employees.

University of Missouri Extension estimates take-home meat at about 35 percent of live weight, so a 1,100-pound steer gives roughly 385 pounds. University of Minnesota Extension estimates a quarter of a 1,300-pound animal yields about 142 pounds. Plan on about 1 cubic foot of freezer space for every 35 to 40 pounds of meat; the University of Maine Extension estimates about 4 cubic feet for a quarter beef and 8 for a half.

Local processors can be booked months ahead. University of Missouri Extension notes you may need to schedule several months to a year in advance. Ask the farm whether it books processing for you, and make sure your freezer has room before pickup day.

According to USDA FSIS's list, Alabama, Arizona, Georgia, Illinois, North Carolina, South Carolina, Texas and Virginia run their own state meat and poultry inspection program, and California, Florida, New Jersey, New York, Pennsylvania and Tennessee don't, so FSIS inspects plants there that need inspection.