Traveling Meat Salesmen: Tips on Meat Purchases

I looked out my window and saw the truck coming with the huge freezer on the back, and thought oh great here they come again the meat salesman to sale unsuspecting people rotten meat. I am not claiming that every time you buy from them that the meat is bad. I am saying through my personal experience with them the food has been rotten.My friend loves the company that she buys from and has never had one problem. I did some research and there are some guidelines you can follow if you like to purchase that meat.

All meat should be labeled either by the USDA or a private company. This shows that the meat was inspected and is safe. Meat sold within specific stated might have a state inspection sticker or label. Regardless the meat should have some type of inspection label on the package.

Check out the dealer ask questions about the company and ask for paperwork if they are legit they should be able to prove it. Retail permits are one form of paperwork they should carry. There are very few states that do not require these. And I would also request the salesman's individual permit to sale as well. Be very cautious of anyone who cannot provide sufficient documentation. It should throw up a red flag automatically and I would not even think of purchasing the meat from them. I would also make sure they have a price list or brochure, most companies have these to leave with their customers. In my way of thinking the more paperwork proving who they are the more relieved I am.

Make sure to read the packages. Open the box if necessary, you want to make sure you are getting the specific cut you are paying for. I open the package to check the cut, make sure it is meat in there and just to look at the packages of meat. On the meat there should be ingredient information, product information, and safe handling instructions. If each package of meat does not have this information make sure you keep the box the meat came in. That way in the future if any problems arise you have something for reference.

Check the freezer on the back of the truck 40 degrees or below is the temperature that frozen meat has to be kept at, anything over that bacteria starts to set it. I would ask to check the temperature of the freezer and use your own thermometer if you don't truck theirs.

When you purchase your meat always retain a receipt and a cancellation form that should automatically be provided to you because you have three days to cancel your order. For further information you can check with the Better Business Bureau and you can also contact the USDA meat and poultry hot line at 1-800-535-4555 10:00 - 4:00 pm.

Remember like all other traveling salesmen be careful. You do not know this person and they could be dangerous. I am not saying that every salesman you run into is going to be a problem. Just use caution and you should be OK.

Source : www.fsis.usda.gov