This week’s program takes a look behind the scenes at the inspection process that takes place on meat products before they reach the grocery store. Some 31 inspections are made on cattle as they are harvested. While you might assume it’s all done by the USDA, there is also a state program through the Department of Agriculture and Food that has some advantages over the federally run program.
Our panel includes Randy Parker, from the Utah Farm Bureau Federation; Russell Holt, Utah Department of Agriculture and Food; Dell LeFevre, Garfield County Commissioner for a broader discussion about the cattle industry in Utah.
Highlights:
1:00 Guardians of the Food Supply
6:52 What impact does the cattle industry have on Utah’s economy?
9:15 Importance of cattle operations in rural Utah
10:22 Relationship between USDA and Utah Department of Ag and Food Inspections
11:18 Added costs of federal regulations?
13:15 The benefits of Utah’s meat inspection program
17:10 What is the process of the cattle harvest from the open range to the kitchen range?
19:07 The importance of local meat processing plants/ why not ship them somewhere else?
23:24 The difference between ranching in the West compared to the East / Grazing on Public Lands
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