Extension Communications
3614 Administrative Services Building
Ames, Iowa 50011-3614
(515) 294-9915
1/11/99
Contacts:
Dennis Olson, Meat Export Research Center, (515)
294-1055
Patricia Redlinger, Food Science and Human Nutrition, (515)
294-1381
Joyce Greving, Answer Line, (515) 294-3079
Diane Nelson, Extension Communication Systems, (515)
294-3178
To Do Or Not To Do -- Home Butchering
AMES, Iowa--"Can you send me instructions for home butchering? I want to take advantage of these low pork prices but my local locker is booked through the end of March."
When the first such questions came into Iowa State University Extension's toll-free Answer Line, Joyce Greving hunted up a 20-year old, 30-page handbook from the U.S. Department of Agriculture."
It showed the technique but didn't answer the legal and food safety issues," said Greving. "And so often, when people call us, they ask for something specific without always realizing the broader, related issues."
For example, does the person know to humanely kill the animal? Does the caller have the proper knives and equipment to cut up the carcass? How sanitary are the conditions under which the animal is slaughtered? Does he or she know how to safely--and legally--dispose of the waste materials? Does he or she know how to wrap the meat properly for freezer storage? Is a large enough freezer available to quick-chill the packages so they won't spoil?
"All of these issues are part of the question," said Patricia Redlinger, Iowa State University Extension food science specialist. "I understand their desire, but it's not as easy as it sounds. They also need to understand all the ramifications. It's not just a matter of simply remembering that grandad or great-grandad did it and so can I."
"It's a very unfortunate -- and unusual -- situation. There's almost too much to tell them," said Dennis Olson, director of ISU's Meat Export Research Center. "Lockers are certified to do the work they do for a reason. Butchering is not a job for the ordinary person. Going at it the wrong way could cause injuries to the person, and/or illness to the family."
One question that caused special concern came into an ISU Extension county office in northwest Iowa. The caller wanted to share part of the cut-up carcass with family or friends in Oregon. "Transportation adds another layer of risk, and potential liability," said Olson.
So, what's an individual to do?
Greving and Redlinger both advise patience. "Get your name on the locker's list and stop worrying about not getting the meat sooner," said Greving.
"The bottom line is a food safety issue. No one can ignore the potential for foodborne illness," said Redlinger. "You have to be able to control many variables to have a safe and high-quality product."
"Certainly individuals should not consider this as an opportunity to make some money," Olson said. "Only meat that has been butchered in a certified establishment can be sold."
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