Alberta Meat Inspection Requirements
Requirements can change and individual circumstances differ. Always verify current requirements with the Government of Alberta, the Canadian Food Inspection Agency and other applicable authorities.
Alberta’s meat inspection system is one of the foundations of commercial meat sales in the province.
The basic rule
The Government of Alberta states that meat and meat products sold or distributed in Alberta must come from an inspected slaughter facility or processing facility.
Inspection begins before slaughter
At provincially inspected slaughter facilities, inspectors conduct ante-mortem inspection before slaughter.
This allows animals to be assessed before they enter the slaughter process.
Post-mortem inspection
After slaughter, inspectors examine the carcass and relevant tissues. Inspection findings determine whether the carcass or portions of it can proceed through the inspected food system.
Inspectors are present during inspected slaughter
Alberta states that meat inspectors are onsite during inspected slaughter operations.
Inspection addresses regulatory and food-safety requirements. Grading evaluates carcass characteristics such as quality and yield.
Private-use slaughter is different
Alberta also has licensed routes for uninspected private-use slaughter, including Mobile Butchers and On-Farm Slaughter Operations.
The resulting meat is subject to restrictions and cannot simply be treated as commercially inspected beef.
Check a facility’s licence
The Government of Alberta maintains a searchable directory of provincially licensed meat operations.
- Government of Alberta – Alberta Meat Inspection System
- Government of Alberta – Provincially Licensed Meat Operations
Last reviewed: September 2026.