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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.
Here are some handy links to organizations important to raising livestock and forages:
This article contains suggested vaccinations and health practices for pork producers in Oregon regardless of whether it is a commercial herd, small part time operation or a youth project.