CCE Livestock Program Workteam
News, Updates & Recent Publications
Guide to Direct Marketing Livestock and Poultry
If you feel confused by the maze of regulations governing the sale of meat in NYS, this guide is for you. It breaks down the difference between several types of slaughterhouse licenses and inspections, which governmental agencies are responsible for which aspects of the industry, and how each species of livestock needs to be processed and packaged for legal sale in various market channels.
Lambing/Kidding Management Calendar and Supplies Needed
Check off which supplies your mentor usually has on hand. Record their suggestions of other supplies to have on hand or particular brands they like to use, etc.
Screening for Diseases when Buying Goats and Sheep
The contagious diseases you initially introduce into your herd or flock will haunt you for years to come. The following are common infectious diseases found in US herds. Be sure to ask sellers directly about the status of these diseases in their herds. People are often more honest when asked directly about specific diseases rather than simply asked “is your herd healthy?”
Sheep Management: The Deadly Barber Pole Worm
When I sell breeding livestock – ewe and ram lambs alike – I now add the following sentence to the sale’s agreement: Seller advises STRONGLY against using Ivomec as a dewormer and recommends Cydectin or Prohibit against barber pole worms and Valbazen against tapeworms.
Understanding Slaughter and Butchering Options in NYS
There are 3 types of facilities licensed and inspected to slaughter animals in NYS. Two of these are overseen by the USDA, and one is overseen by NYS Dept of Agriculture and Markets (NYSDAM). Additionally, NYSDAM manages 20-C licenses, which can allow for the butchering, but not slaughter, of meat for direct sale.
