On July 23, Representatives Thomas Massie (R-KY) and Chellie Pingree (D-ME) introduced the PRIME Act (H.R. 3187), a bill that would empower states to pass laws allowing the sale of custom processed meat. Farmer/slaughterhouse owner Joel Salatin writes on how the current meat processing regulations work and how the PRIME Act can provide a huge shot in the arm to the local food movement.
For consumers unfamiliar with the vagaries of abattoir licensing, the difference between “inspected” and “custom” can sound like a foreign language. Why wouldn’t you say “inspected” and “uninspected”? To anyone looking at options, that seems like something you can compare. But “inspected” and “custom” sound like a cross between a vintage car and a driver’s license.