Jim, the rules are different in Minnesota.

In Minnesota to sell retail it needs to be USDA inspected slaughtered.  Once USDA inspected slaughter, the plant can cut and process for retail sale.  This is similar to WI (except they allow state licensed slaughter too.)
Now the difference comes in need for a retail food handlers license.  In Minnesota you are exmpt from needing a retail food handlers license if the product is 100% from your farm; this means steaks, roasts, burger, heart, tongue, liver, etc that are pure just the animal.  Things like jerky, pepper sticks, cheddar burgers/brauts, etc that have other ingrediants added to them often have ingrediants that did not originate on the farm and thus would require a retail food handlers licencs since it is no longer 100% a product of your farm.  So long as it remains 100% a product of your farm you are not required to have a retail food handlers license.  The benefits are that a retail food handlers license will require inspections on equipment and facilities and often facilities upgrades which can add a lot of cost to the operations.  For what the OP is wanting to do they need to find inspected slaughter and not process into items with added ingrediants and they are good to go.

We have sold a few retail and mostly look at those sales as advertising to get customers inline for quarters and halves.  Retail is a lot of work and processing eats up a lot of the added price.