Updated October 18, 2026
Buying from a local butcher or farm is a good way to get the cuts you want and learn where your meat comes from. Here is how to find one and start the conversation.
Where to look
- Farmers markets. Clemson Cooperative Extension calls them a great place to meet producers and ask questions in person.
- Directories. The USDA Local Food Directories list farmers markets, on-farm markets and other local sellers. Many states also run "grown here" programs. And of course you can browse Real Meat Directory.
- Word of mouth. Extension specialists suggest asking friends, coworkers and neighbors, checking online reviews and searching for terms like "custom meat processing" near you.
Questions to ask a butcher
University of Illinois Extension notes that butchers and meat processors know about meat grades and can suggest cuts based on what you plan to cook. Good questions include:
- Where does this meat come from, and which farms do you work with?
- What would you suggest for the dish I'm making, and how should I cook it?
- Can you cut it to a certain thickness or portion size?
- Do you make your own sausage, ground meat or cured products?
Questions to ask a farm
Extension guides from Clemson and the University of Missouri suggest asking farmers:
- How are the animals raised and fed throughout the year?
- Do you raise your own animals or buy them in?
- Which processor do you use?
- How is pricing set? Is there a deposit or a minimum order?
- Do you deliver, and do you have references?
The University of Kentucky's meat extension specialist adds that customers can ask questions about the farm, and can even ask to see the animals.
Check the label
Packaged retail meat and poultry from a USDA-inspected plant carries the USDA mark of inspection and an establishment number, shown as "EST." for meat and "P-" for poultry. That number identifies the plant where the product was produced. Some meat is inspected by state programs instead; it carries a state mark of inspection and is generally sold only within that state. Some small producers, such as certain poultry farms, may sell under exemptions without an inspection mark. Meat from a whole or partial animal you bought and had custom-processed is a different case: it is labeled "Not for Sale" (see our article on buying direct from farms).
Build a relationship
Clemson's guide points out that farmers know their product so well they may not realize how much information a new customer needs, so don't be shy about asking. Be clear about what you want, when you need it and your budget. A good butcher or farmer will be glad to explain.
Sources
- Clemson Cooperative Extension (Land-Grant Press): A Guide to Buying Local Beef
- USDA Local Food Directories
- University of Missouri Extension: Buying Meat Direct From the Farm
- University of Illinois Extension: Meat Safety – Shopping
- University of Kentucky College of Agriculture: Tips for Buying Local Meat
- USDA FSIS: How to Find the USDA Establishment (EST) Number on Food Packaging
Sources checked October 2026.