Why is the Meat and Poultry Inspection Program (MPIP) important?
In Indiana all meat that is sold or donated has to be processed at a facility that is either inspected by state or federal personnel. So for a farmer to be able to sell his meat (including beef, pork, lamb, poultry, bison, and elk) the farmer must take his animals to an inspected facility for butchering, cutting and wrapping. Meat has to be either state or federally inspected to be sold at farmers’ markets, direct to families, to restaurants and schools or donated to charities, community events or food banks.
