This publication is part of the Living on the Land series. It provides concise information on raising rabbits as a source of meat. Topics include choosing which breed to raise and selecting your initial breeding stock. Use the button below to download this publication as a PDF. Listen to the Living on the Land podcast series on iTunesU. Or use the supplemental links ...
Elli Vanderzanden, Brian Tuck |
Nov 2017 |
OSU Extension Catalog
Farmers and ranchers around Oregon raise and sell livestock and poultry for a variety of local and regional markets. Processing is a necessary but often complex link in the chain connecting farms to end consumers. Here are the basic state and federal laws and regulations that apply to meat and poultry processing.
Chickens are quite suitable for most small farming enterprises. To have a successful flock, all producers, large and small must follow a few simple rules for years of productivity and enjoyment. Learn how to prepare bedding, temperatures, starter diets, and more for the new chicks.
If livestock producers in Oregon wish to sell meat, they must have their livestock slaughtered and processed at a USDA-inspected facility. Some producers have chosen to sell live animals, which the customers, as the new owners, can then have processed at a “custom-exempt,” state licensed facility.
Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
Q: I had a bunch of my chickens get their heads bit off while in their gated area and inside their coop when the door was left open. Any idea what animal eats the heads off chickens and how do I eliminate this creature?