I am having a frustrating time getting solid info on the legalities of selling meat. When I ask officials of various govt agencies on websites I find, I'm made to feel like I'm prying into someone's personal life or something. I just can't get to the meat of the matter, no pun intended. Who sells meat from their animals? Do you have a label? What sort of hoops did you jump through to get it? Anyone sell to retail outlets? Anyone have their own retail outlet? Can you recommend a source of detailed information on the web? I'm interested in beef and poultry specifically. So far, I've sold "on the hoof" and delivered the steer to the slaughter house as a customer perk.

-- Georg in TN (dgkotarski@bledsoe.net), January 17, 2002

Answers

Several years ago we had a poultry processing operation, rather small about 6 employies. Then you had to have an on site inspector to check each chicken as it was processed. I think you would have to have a federal inspector to check your operation and would have to have a large operation to be able to afford it. Check with the processing plant where you take the animals you sell on the hoof they would be able to tell you just what they have to do or who to talk to. Personally don't think it would be feasible but would like to know what you find out. Thanks David

-- David (bluewaterfarm@mindspring.com), January 17, 2002.

Georg, I sold direct-market meat for 12 years in MN and WI. Every state has its own regulations, and you will have to CALL the state of TN, who will route you to the proper authorities. Most probably they will be happy to send you a packet of the rules, which may be extensive, especially if you plan to include a processing operation. Emails will likely get you nowhere; they get too many and many state employees in my experience arent necessary too computer friendly or savvy. If you open an on farm shop, you will also most likely need to contact your local (county) inspector,and obtain a food handlers license. (no big deal).

Good luck.......its the only way to make real money with meat, and even then, IMO, it has to fill some niche, like organic, grass-fed.

-- Earthmama (earthmama48@yahoo.com), January 17, 2002.

In my state, NE, you can go this route: take your beef to a USDA inspected processing plant, where they will butcher it and put the inspection stamp on each piece of meat. This will allow you to sell the meat or have someone who has a retail license sell it for you such as a butcher shop.

-- bob (trailboss@hotmail.com), January 17, 2002.

We sell freezer odrers of our meat direct to consumers. I expect all states and provinces allow farm gate sales of meat you've produced so long as they are processed through state or province inspected plants. My current problem is finding regs to sell through Farmer's Markets!

-- Ross (amulet@istar.ca), January 17, 2002.

And typing "orders" it seems

-- Ross (amulet@istar.ca), January 17, 2002.

As an alternative, you might want to consider selling the meat on the hoof, then offering, as a service to the customer, delivery to the butcher and possibly even pick-up from the butcher and delivery to a pre-ordained location. I know that Thanksgiving turkeys are frequently sold in this fashion. Orders must be placed before the animals are butchered and there must be documentation to that effect. I worked at a farm/store that raised their own turkeys for Thanksgiving and sold them in this fashion.

-- Sheryl in Me (radams@sacoriver.net), January 18, 2002.