The Small Farms Program at Cornell has published a new guide to direct marketing livestock and poultry.  Visit their website to download the guide.



Here's what it includes:

• Introduction to Meat Regulation (pages 8-10)
• How Regulations are Classified (pages 10 - 26)
• Who are the Responsible Parties of the Tiered System? (pages 27 - 29)
• Handling Slaughter Animals (pages 30 - 35)
• Animal Indentification and Health Records (pages 35 - 39)
• Slaughtering, Cutting, and Processing (pages 40 - 61)
• Mobile Slaughtering and/or Processing (pages 62 - 71)
• The Cuts (pages 72 - 78)
• Yields and Dressing Percentages (page 79 - 80)
• Value Added Products (pages 80 - 84)
• Packaging Options (page 84)
• Labeling (pages 85 - 92)
• Satisfying the Customer (pages 92 - 97)
• Certification Programs and Product Claims (pages 97 - 103)
• Wholesale Market Opportunities (pages 103 - 107)
• Retail Market Opportunities (pages 108 - 119)
• Safe Product Handling (pages 119 - 122)
• Additional Retailing Concerns (pages 123 - 124)
• By Product Marketing Opportunities for Consideration (pages 124 - 131)
• Ensuring Meat Safety - HAACP, SOP and GMP (pages 132 - 134)
• Risk Management and Insurance Considerations for Farmers Selling Direct (pages 134 - 135)
• Licenses to Consider (pages 135 - 137)
• Other Departments Farmers May Need to Contact (pages 137)
• Glossary of Terms (pages 138 - 145)
• Resources and References (pages 146 - 152)
• Agencies to Contact for Additional Information (pages 153 - 155)