Find your answers to questions concerning meat processing regulations and licensing in the links below:
Creative Slaughterhouse Workarounds View Recording
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 View Recording
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 View Recording
This webinar covers how to effectively work with your local meat processor, communicate cut instructions, and understand the difference between USDA and custom cutting.
Last updated May 12, 2022