Meat and Poultry Inspection Division inspects meat processing and distribution facilities to ensure that West Virginia consumers receive only safe, wholesome and unadulterated products. Inspectors check live animals for signs of disease, and recheck the carcass after slaughter for any other signs of disease. Facilities must be constructed to meet sanitary processing and storage standards, and sanitary conditions must be maintained. Inspectors also enforce humane slaughter rules and are on hand daily at the commercial plants that produce meat products for retail sale.

What's Going On

The Meat & Poultry Inspection Division continues to work with prospective plant owners in the development of their facilities. Four new processing plants have been built within the last couple of years and three commercial facilities have expanded their services and available products. These facilities are located across the state and can be found along with our established processors on the list of commercial plants and commercial map that can be accessed on this webpage. These new facilties and expanded operations provide more opportunities for producers to market their products and more options for consumers to find and use locally sourced meat and poultry products that have been produced in accordance with rigorous food safety standards.

Non-Discrimination Policies

In accordance with federal and state laws, the West Virginia Department of Agriculture is prohibited from discrimination in its programs and services on the basis of race, color, religion, sex, age, national origin or ancestry, disability (including blindness), medical condition, marital status, veteran status, and political affiliation.