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Cut Up Your Chickens to Make More Money

By   /  December 1, 2014  /  1 Comment

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Tom and Ruth Neuberger run a free-range poultry operation on their farm in Canistota, South Dakota.
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About the author

Publisher, Editor and Author

Kathy worked with the Bureau of Land Management for 12 years before founding Livestock for Landscapes in 2004. Her twelve years at the agency allowed her to pursue her goal of helping communities find ways to live profitably AND sustainably in their environment. She has been researching and working with livestock as a land management tool for over a decade. When she's not helping farmers, ranchers and land managers on-site, she writes articles, and books, and edits videos to help others turn their livestock into landscape managers.

1 Comment

  1. Bill Fosher says:

    Also be sure to check into state and federal regulations about where and whether your can sell your cut-up poultry. In NH, the birds would have to be processed in a USDA plant and probably cut up there as well, although there’s a possibility that value added products for direct sale from the farm to the end consumer could be produced in a commercial kitchen if made from USDA birds. The vast majority of farm-raised poultry in New Hampshire are processed under the federal exemption, which allows slaughter of a limited number of birds on the farm for direct sale to customers who will serve the meat only to their households and non-paying guests.

    Each state will have slightly different variations on this theme, depending on whether there is a state meat inspection program or not.

    One thing is for sure, though: if your poultry was not slaughtered and processed under USDA inspection, you cannot transport it across state lines. Your customers may, as long as they purchase it in the state where it was produced.

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