Something To Think About!

There are dozens and dozens of vendors at Markets up and down the Front Range selling Beef.

We always encourage you to support other growers as well and we support the growth of fellow small businesses as well!

Please be wary!
And be on the look out for red flags!

After a recent visit from the DPHE we were informed of some different things to watch out for:

Shadow Sellers: People who sell below the law. Usually on Facebook, Craigslist and other social media venues. These usually do not answer to a Public Health Authority. Even if they say they have their meat processed at a USDA plant, they must hold a Retail License issued by their respective State/ County Office. Many times they offer Wholes, Halves and Quarters or will willingly part out their meat. Please be sure! Ask about their License. Ask if their freezers are inspected by the Health Department. And if you choose to purchase, always ask to see the Kill Order from the USDA Plant to be sure of the date of death on the animal, or ask to pick up the meat from the Butcher yourself. Transporting Meat can be tricky. Always use coolers/ ice packs, and avoid transporting in extreme temperatures.

Solicitors: We have also discovered that door-to-door soliciting is also prohibited. While meat is a hazardous food product and the regulations for cooling and temperature control are very strict. Be wary of solicitors driving around with freezers in the back of their trucks or rolling coolers. They also must hold a proper Food Truck License and operate a Licensed Mobile Food Truck. These solicitors tend to peddle meat grown out of state and meat packages that do not contain a date stamp.

Also something you should think about:

Brokers: Brokers are vendors who re-sell meat that is purchased already butchered and packaged. They usually do not have a legitimate tie to the animals upbringing. And most times will not have a whole lot of relevant knowledge about the animals in general. Some good questions to ask are:

1:The age of the animal at time of slaughter

2: What the calves' feed ration at time of slaughter was*

3: What kinds of grasses the cattle graze on, and what they are fed during winter.

These are questions that legitimate growers will be able to answer easily!

*Even if it is sold as "grass-fed" most times grass calves are fed brewers barley/wheat or bean products/lentils. There are NO USDA regulations on Grass Fed Beef! a recent study showed that over 90% of Grass Fed Beef is fed grain.

Be informed!