PRIME Act

Summary

Creates a narrow federal exemption that lets certain custom slaughter facilities operate without federal inspection when they follow state law and sell meat only within the same State (including DC and territories) to household consumers and in-State restaurants, grocery stores, hotels, and similar establishments. It also makes clear that these federal changes do not override or preempt any State laws governing slaughter, meat preparation, or sale. The change updates the Federal Meat Inspection Act to add this intrastate exemption and makes a few technical renumbering edits; it does not appropriate funds or set new deadlines.

• Creates a federal exemption from federal meat inspection for custom slaughter facilities that operate under state law and sell meat only within the same State to specified end-users.
• Applies only when meat products are prepared exclusively for in-State distribution to household consumers, in-State restaurants, hotels, grocery stores, or similar establishments.
• Explicitly preserves State authority by stating the federal changes do not preempt State laws on slaughter, preparation, or sale of meat products.
• Redesignates existing subsections in the Federal Meat Inspection Act to accommodate the new exemption and updates a cross-reference.
• Does not provide new funding, appropriate money, or establish deadlines—this is a regulatory change only.
• Includes States, DC, and U.S. territories/possessions in the definition of 'State' for the intrastate exemption.
• Shifts enforcement emphasis toward state regulatory systems for facilities that qualify for the exemption.
• May help small processors and local markets by reducing federal compliance costs, while raising questions about uniform food-safety standards across States.