I want to purchase USDA inspected cuts of meat in bulk - Conduct additional processing on the cuts of meat like brining, marinading, seasoning, tenderizing. Then, blister, vacuum seal or similar as legally required and sell the packaged cuts of meat retail. I intend to purchase the product fresh, do the secondary processing at (what will be) my approved facility and then freeze the product prior to retail sale. What licensing, training, inspection requirements are needed?