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Maintaining a safe, wholesome supply of meat and poultry products is a top priority for the Board of Animal Health (BOAH). Such products are inspected under several different inspection programs within the state of Indiana. A complete list of inspected plants is available in Excel and PDF formats.
State-inspected facilities: These operations are inspected by BOAH for proper handling, cooking, storage, processing, labeling and sanitation practices throughout the facility on a continuous basis. In addition, in facilities that slaughter livestock or poultry, BOAH staff inspects all animals as they are presented for any signs of illness, defect or contamination. The carcasses of animals are inspected again, post-slaughter, for abnormalities. Any signs of disease or contamination are referred to a staff veterinarian for a decision on the disposition of meat as suitable for human consumption or not. Under federal law, inspection standards must be "equal to" those of federally inspected operations; however, state-inspected products cannot be sold outside of Indiana.
Products produced under state inspection bear the Indiana "legend"—a seal that indicates BOAH inspection occurred. These products may be sold in wholesale or retail outlets to the public, restaurants, supermarkets or other businesses.
Federally inspected facilities: These operations are inspected by the U.S. Department of Agriculture's Food Safety Inspection Service (FSIS) at the same standards used for state-inspected facilities.
Click here for a list of Indiana's federally-inspected facilities.
Custom-exempt facilities: Custom-exempt facilities differ significantly from state-inspected plants. The facilities are not inspected on continuous basis, nor are the animals and meat products handled there. The buildings and equipment are inspected for proper sanitation and maintenance. Because the animals and meat processed are not inspected, the products may not be sold (donated or given away) to anyone other than the owner of the animal. Each animal presented for slaughter must be processed, packaged and returned to its owner for consumption within the owner's own home to his/her family and non-paying guests.