New Mexico launched a state-run meat and poultry inspection program Thursday, opening a new pathway for local producers and processors to inspect and sell their products within state lines.
The program, developed jointly by the U.S. Department of Agriculture and the New Mexico Livestock Board, allows facilities to operate under state supervision rather than federal inspection. This initiative makes New Mexico the 31st state to establish an approved state meat inspection program.
“If you can’t get into a federally inspected plant, or there’s not one that’s convenient for you, this allows other plants that are in different areas to come under state inspection,” said Eddie Behrends, executive manager of meat and poultry inspection for the state Livestock Board. “They can provide that service, and then you can sell the animals,” he added.
Under the program, state inspectors will conduct pre-harvest and post-slaughter examinations to ensure products meet USDA food safety standards.
Efforts to build the program accelerated during the COVID-19 pandemic, when supply chain disruptions and labor shortages caused severe backlogs at large national meatpacking plants. While grocery store shelves ran low, local ranchers often had limited options to process and market their beef.
“We didn’t have enough processors that were inspected to where they could sell their meat to the locals, to the neighbors, to grocery stores and all that,” Behrends said. “And so, we felt like we needed another avenue for these processors to take their animals to, and then be able to sell that product.”
State lawmakers passed Senate Bill 37 in 2024, authorizing the Livestock Board to build the framework required to meet federal standards.
The state program offers an alternative for local sales, though it comes with specific limits:
Federal Designation: Facilities maintaining USDA inspection can continue selling meat across state lines, whereas state-inspected products can only be sold within New Mexico.
Custom Exempt Processors: Small facilities that process meat strictly for personal or individual owner consumption remain exempt from full inspection regulations.
Behrends noted that state inspectors plan to visit custom exempt facilities every three to four months to offer support and encourage interested operations to transition into full state-inspected status.
Agriculture industry leaders welcomed the move. Tom Paterson, president of the New Mexico Cattle Growers’ Association, said state inspection will streamline operations for local producers who previously faced long delays securing USDA approval.
“It’s a big deal for New Mexico consumers who want to buy New Mexico … grass-raised beef from a rancher,” Paterson said. “It’s big for ranchers because now they can sell that to New Mexico consumers.”
In a statement, U.S. Agriculture Secretary Brooke Rollins praised the state’s initiative.
“New Mexico’s approval reflects our commitment to empowering small and very small processors, supporting local producers, and increasing resilience in the supply chain while protecting consumers with safe, wholesome and properly labeled food,” Rollins said.
While the new protocol addresses local market access, industry officials acknowledge ranchers still face broader headwinds, including prolonged drought, rising operational costs, and an ongoing shortage of skilled butchers. However, supporters view the program as a crucial step toward strengthening the state’s agricultural economy and food resilience.
