A:   The first question is the beef processed a Federally Inspected meat processing facility or in a Custom Exempt processing facility. In a Custom Exempt facility the beef is slaughtered and processed for the customer and the meat is marked as "Not for Sale" and is usually marked with the customers name on the package. If you are using a Custom Exempt facility, your customers are purchasing the live beef and then the custom processor will slaughter, and processes the beef for each individual that you have sold the beef to. However the custom processor probably will want to limit the number of customers that own a single beef. This is a gray area in the regulations and selling sides and quarters has been allowed, however I am uncertain if the regulations would allow further divisions of the carcass.

If you are selling the meat to your customers and you have the meat processed in a Federally inspected facility and the meat is properly labeled with a USDA inspection legend, then the meat could be divided into smaller quantities simply by equally dividing the number of packages for each cut.