This webpage is a collection of information on the many aspects of raising and processing meat animals on a small scale. We address both the small-scale commercial producer wanting to supply meat to customers and the backyard, home-use producer wanting to supply food for the family.
Many important steps need to be taken prior to and after the actual slaughter of any meat animal. These are necessary for welfare, safety, and meat quality. We start off this collection with information on selecting and purchasing meat animals that will yield high amounts of quality food, take you through growing and finishing harvest-ready animals, address humane handling and slaughter, as well as food safety and laws governing the process. We hope to contribute to a secure food system in Oregon.
Selecting & purchasing animals
Growing, finishing, & handling
Slaughtering Meat Animals
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Oregon State University Extension Service
EM 9273-S | August 2020View online: https://extension.oregonstate.edu/catalog/pub/em9273La guía de buenas prácticas para el sacrificio al aire libre de aves de corral
Rebecca Thistlethwaite and Lauren GwinLos productores de aves de corral en Oregón que cumplen con ciertas condiciones pueden sacrificar sus pollos, pavos y otras aves de corral al aire libre. Sin embargo, deben cumplir con los requisitos...
EM 9273-SView now© 2020 Oregon State University. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers educational programs, activities, and materials without discrimination on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.)
Accessibility: This publication will be made available in an accessible alternative format upon request. Please contact [email protected] or 541-737-3311.
Waste Disposal
Fabrication Equipment and Process
Sharing Meat with Others
How Much Meat to Expect
Food Safety
Storing Meat
Considerations for Cooking
We hope to add more details soon, including videos and webinars. Please let us know if you do not see an item you think should be included.
