Welcome to one of Cowboyland’s greatest ironies: Unless you make direct arrangements with a farmer or rancher, it’s fairly difficult to purchase beef (or any other meat, for that matter) that has been both raised and processed in the state of Wyoming…. (For more about the good aspects of state-inspected facilities, see this article from the New Rules Project of the Institute for Local Self-Reliance) C&A Meats is not state-inspected, meaning that it can only process animals that ranchers will use for their own consumption, or that have been sold live to consumers and then processed after the sale…. A great many excellent articles have been written about the barriers to small- and mid-sized livestock production created by the application of existing processing and inspection standards to small processors, including this one by Rod Dreher from a 2003 issue of the National Review and this one [PDF, but worth it] by Kristi Bahrenberg Janzen from Farming Magazine…. Train and certify a greater number of food safety inspectors for mobile slaughterhouses, farmstead operations, and small-scale processing facilities, and develop reasonable and consistent standards for food safety inspections of these facilities…. Most small farmers only want them to be reasonable (for example, it makes no sense that it should be legal for someone to take a minor risk to his health by eating raw oysters, but illegal to do the same by eating a soft raw-milk cheese); simplified (regulations vary widely from state to state); and flexible (that is, taking the small farmer’s limitations into consideration).