Livestock Slaughter and Processing in Alberta

For more information on the Meat Inspection Act and the Meat Inspection Regulation
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The 4-H Beef and Sheep project animals are being well fed and cared for by over 2100 4-H members this year. Starting in April, 4-H Clubs and Districts will be having their beef and sheep achievement days and sales. In order to follow all provincial and federal guidelines for livestock processing, clubs and district sales committees are reminded of the following:

In Alberta, meat inspection is conducted in licensed Provincial abattoirs by inspectors from the Regulatory Services Division of the Meat Inspection Branch of Alberta Agriculture and Rural Development. The 4-H and Agriculture Education Branch provides the sales catalogue to the Meat Inspection Branch to assist them in planning their work schedules. Please make sure you send your sales dates in as soon as possible.

In Alberta, Individuals have the following options for slaughtering their animals:

Option 1 – Using a provincially licensed and Inspected Abattoir.
Most 4-H market projects are shipped to these abattoirs. Sales committee members should inform the local abattoirs of the date of your sale so appropriate time can be booked for the animals. The purchaser of the animal makes all the decisions for cutting, wrapping and delivery and/or sale of the meat. This meat could even be delivered to a mobiler for further processing.

Option 2 – Using a Federal Abattoir.
The process is similar to option 1

Option 3 – Using a Provincially Licensed Mobile Butcher.
This option has very specific requirements regarding ownership of the animal. Please be aware and inform potential buyers who intend to use a mobile butcher of the following requirements from the Meat Inspection Act regarding Meat Inspection Regulations:

"Producer" means, in relation to an animal, an individual who directly or indirectly owns the animal.
- The animal must be slaughtered and eviscerated on the producer’s land. The producer is identified as the buyer of the project animal – not the member who has raised, fed, shown and offered the animal for sale. If a buyer requests that a mobile butcher process the animal, he must be identified by the meat inspection regulations as a producer as defined above. The animal cannot be mobile slaughtered until the requirements of "producer" are met.
- The carcass can be transported from the owners land to the mobile operators cutting and wrapping facilities providing the mobiler’s cutting operation is permitted by the Regional Health Authority.
- The meat must be identified as “Uninspected – Not for Sale”
- The meat can only be consumed by the owner or members of his immediate household
Arrangements can sometimes be made by the producer (as defined above) and a local licensed and inspected abattoir to have the animal slaughtered and inspected, then released to the mobile butcher to complete the processing of the carcass.
- The meat, as such, has been inspected and is now eligible for sale.

Option 4 - The member can purchase the animal back and slaughter and process the animal themselves.
It is important to note that:

The meat can only be consumed by the producer or members of his immediate household.

Please remember that the Meat Inspection Legislation is in place to protect our beef and sheep industries and our consumers. The Alberta Inspection Act and Regulations:
- ensure a safe, wholesome meat supply for all Alberta citizens
- require that all meat and meat products intended for sale be inspected in accordance with the Alberta Meat inspection Act and Regulations or the Canada Meat inspection Act and Regulations
- Clearly states that it is an offense to sell or offer for sale, any meat or meat products, which have not been inspected in a provincially licensed abattoir or a federally registered establishment

If your sales committee has any questions or concerns please call your regional supervisor in your area at the following numbers:
Toll free – dial 310-000 then for

Livestock Slaughter and Processing in Alberta

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