On-farm meat processing

 

Small to medium-size organic poultry producers may want to consider on- farm slaughtering and butchering as part of a direct-marketing effort. Poultry processors are often eligible for small-scale exemptions not available for other types of meat processing. Most states set their own limits for on-farm poultry processing. Check with your state department of agriculture to find out about the regulations for your state.
 

A number of community agricultural development centers and other groups have designed and built self-contained, mobile poultry-processing facilities that can be driven or towed to individual farms for occasional use. Systems like these can reduce costs for small-scale producers, facilitate adherence to regulations and let you test specific types of equipment before making a major investment of your own.

You'll also want to consider your marketing strategies and how they might affect your processing choices. Some farmers encounter problems obtaining permission to sell fresh meat or even eggs at farmers markets, for instance. Talk to market managers well ahead of time to find out what the requirements are in your area. ATTRA (the National Sustainable Agriculture Information Service) has a detailed guide, "Small-Scale Poultry Processing," describing several different systems.
 
Remember, if you process livestock on your property, you still need to comply with state and local food-safety regulations as well as federal inspection requirements if you sell across state lines. This includes mail order and Internet sales.
   
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