CCE Livestock Program Workteam
News, Updates & Recent Publications
Meat Processing in a 20-C Kitchen
For farmers seeking to regain some control over butchering their animals, there is a middle option between being at the whim of slaughterhouse schedules and opening your own slaughterhouse.
Creative Slaughterhouse Workarounds
In this interactive discussion, we aim to help you regain some sense of control over how, when and where you get your livestock processed, and how you sell meat to customers.
Starting a Red Meat Slaughterhouse
Learn the primary considerations for opening a red meat slaughter and processing facility in NYS, from infrastructure to regulations and from labor to financing.
How to Better Communicate with Your Meat Processor
This webinar covers how to effectively work with your local meat processor, communicate cut instructions, and understand the difference between USDA and custom cutting. View Recording
Logistics of Sales and Shipping Meat
Hear from three experienced panelists about setting up an online store, different web platforms, accepting payments, updating inventory, meat selection, subscriptions versus a la carte orders, boxes, insulation, dry ice, maintaining cold chain, shipping carriers, costs, and regulations.
On-Farm Poultry Processing
This self-paced online course contains details videos on proper food-safe techniques for processing broilers (and turkeys) on-farm under the 1,000-bird exemption.
Guide to Direct Marketing Livestock and Poultry
A guide to the regulations every livestock producer should know, providing details on everything from meat certifications to butchering cuts. It has undergone an extensive review to align with current food safety regulations.
