Maybe I am missing something.
Wouldn’t the restaurant oversight would be at the health inspector level, not usda?
And is there not currently a path for restaurants to serve state inspected meat?
Discussion
You're probably right about the health inspector level thing, I just know all the restaurants I've tried to work with required usda butchers.
You might be right about state inspected meats being in restaurants, but my current understanding is usda
nostr:npub1zfwrn5gnl9gml2lnr8kmarqdsd9yle7l5rvv84prz0ghjq8nerrs73sl0t do you know where we would find the MO rules on usda vs state inspected meat being served in restaurants?
Now I'm more confused bc the exemptions define retail as this
Only federally or State inspected and passed product is handled or used in the preparation of any product, except that product resulting from the custom slaughter or custom preparation of product may be handled or used in accordance with paragraph (a)(2) and (b) of this section but not for sale;
A restaurant is any establishment where:
(1) Product is prepared only for sale or service in meals or as entrees directly to individual consumers at such establishments;
(2) Only federally or State inspected and passed product or such product prepared at a retail store exempted under paragraph (d)(2)(iii) of this section is handled or used in the preparation of any product;
Now maybe the restaurant owner I talked to is just mistaken. Or possibly the local health dept requires usda