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Marketing  Beef,  Lamb,    Pork,  Poultry,    

Rabbit,  and  Eggs  Roger  Ingram  

UCCE  County  Director  and  Farm  Advisor  

Placer  /  Nevada  Counties  

Commodity    

•  Auction  –  Live  or  on  Video  

•  Sell  live  animal  off  the  farm  

•  Direct  to  Processor  

•  Direct  to  Marketing  Alliance  

Auction      

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Brand  Inspection  for  Cattle,  Not  Sheep  or  Goats  

•  When  cattle  are  sold  or  ownership  transferred  

•  Prior  to  movement  out  of  state  

•  Prior  to  slaughter  

•  Upon  entry  to  registered  feedlot  

•  Prior  to  release  from  a  Salesyard  

•  Prior  to  movement  out  of  a  modified  point  of  inspection  

•  Prior  to  movement  from  a  premises  designated  a  

quarantined  

Brand  Inspection  

•  Documents  Required  When  Cattle  Are  Being  Transported  Must  

Be  Exhibited  To  Any  Brand  Inspector  Or  Peace  Officer  Upon  

Request  

•  When  brand  inspection  is  required,  an  original  or  supplemental  

brand  inspection  certificate  must  accompany  the  cattle.  

•  A  Bill  of  Sale  or  Consignment  (Yellow  Slip)  must  accompany  all  

cattle  transported  within  the  state  when  no  brand  inspection  or  

salesyard  outbilling  is  required.  

•  All  cattle  must  be  brand  inspected  when  it  is  required  whether  or  

not  they  have  a  brand.  

Brand  Inspection  Q:  Who  do  I  call  to  get  my  cattle  brand  inspected?  

Brand  inspectors  cover  every  county  of  the  state.  You  can  contact  the    

Bureau  of  Livestock  Identification  at  916-­‐900-­‐5006  or    

http://www.cdfa.ca.gov/ahfss/Livestock_ID/#Inspection  

•  Placer  County  –    Mark  Blakeman  (Marysville),  Office  –  

530-­‐885-­‐8982,  Cell  530-­‐604-­‐5246,  

           Roger  Mahon  (Elk  Grove),  Office  –  916-­‐684-­‐2197,  Cell  916-­‐803-­‐6107  

•  Nevada  County  -­‐    Mark  Blakeman  (Marysville),  Office  –  

530-­‐885-­‐8982,  Cell  530-­‐604-­‐5246  

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Sell  Live  Animal  Off  The  Farm  

Direct  to  Processor  

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Marketing  Alliance  

Direct  Sales  -­‐  Retail  

•  Direct  off  the  Farm  

•  Farmers’  Markets  

•  Meat  Buyers’  Club  –  Sinclair  Family  Farm  

•  Sell  Whole  Carcass  to  Retail  Store  

Meat  Buyers’  Club  

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Direct  off  the  Farm  

Farmers’  Markets  

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Wholesale  

•  Restaurant  

•  Retail  Store  

Sell  Whole  Carcass  to  Retail  Store  

Retail  Store  

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Restaurant  

Institutional  

•  Schools  

Where  is  Your  Opportunity?  Marketing  Costs   Price  Received   Reliability  

Commodity   Low   Middle  or  Low   No  

Direct   High   Highest   Yes  

Wholesale   Moderate   Low  or  Middle   No  

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Know  Your  Costs  

•  Transportation    •  Slaughter  

•  Processing  

•  Marketing  fees  

•  Supplies  

•  Labor  

•  Storage  

Know  Your  Regulations  

USDA  Inspection  Slaughter  and  Processing  

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Inspection  Bug  

Meat  Storage  

•  Needs  to  be  at  licensed  facility  

•  Can  be  stored  at  home  with  the  proper  licensing  

•  Need  commercial  freezer  and  thermometer  in  freezer.  

Must  keep  temperature  below  41  degrees  for  sale  and  

below  10  degrees  for  storing  meat  as  frozen.  

•  License  from  County  Environmental  Health  and  California  

Food  and  Drug  Branch.  Cost  is  around  $600  per  year  for  

both.  

Licensed  Meat  Storage  

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Labeling  

•  You  can  use  the  existing  processor  label  

Labeling  

•  You  can  use  the  existing  

processor  label.  

•  Any  label  claims  such  as  

grass-­‐fed,  no  hormone,  

no  antibiotic  must  go  

through  USDA  for  

approval.  

•  Any  label  design  you  use  

must  incorporate  the  

processor  label  and  

inspection  bug.  

   

Labeling  Information  www.csuchico.edu/grassfedbeef/  

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Distance  to  Processor  and  Number  of  Animals  Hauled  

Distance  from  UCCE  office  in  Auburn  to  3  different  USDA  

inspected  facilities  Wolfpack   Superior   Johansen’s  

Miles  from  Auburn   105  miles   51  miles   106  miles  

IRS  rate   .565  per  mile   .565  per  mile   .565  per  mile  

One  way  cost   $59.33  one  way   $28.82  one  way   $59.89  one  way  

Cost  for  2  trips,  one  live  animal  delivery  and  one  for  meat  pickup  

$118.66   $57.64   $119.78  

Transportation  Coop  

•  Hard  to  coordinate  with  different  producers  finishing  at  

different  times.  

•  Locating  a  convenient  gathering  point  

•  If  you  are  already  typically  hauling  5  or  more  head,  there  is  

not  a  lot  of  incentive  to  participate  

•  Would  only  work  for  very  small  producers    

•  Potential  for  meat  coop  or  other  alternative  to  pick  up  

meat?  

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Beef   Swine   Sheep   Goat  

Avg  Live  Weight  

1100  DP=58%  

240  DP=58%  

100  DP=50%  

80  DP=47%  

Average  Carcass  Weight  

638   120   50   38  

Total  Slaughter  and  Processing  

$525   $120   $90   $65  

Transportation  (2  trips  X  .555  per  mile)  

212  miles  RT  X  2  =  424  X  .555  =  $235    

212  miles  RT  X  2  =  424  X  .555  =  $235    

120  miles  RT  X  2  =  240  X  .555  =    $133    

120  miles  RT  X  2  =  240  X  .555  =    $133    

Transportation  Cost  per  head  (5  hd  /  species)  

$47   $47   $27   $27  

Total  Costs   $572   $167   $102   $92  

Retail    Yield  (lbs)  

366   96   33   27  

Carcass  Yield  

•  How  much  total  product  do  you  have  to  sell?  

•  How  much  in  high  value  cuts  and  how  much  in  

low-­‐value  cuts?    

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Lamb  Fabrication  Workshop  

Carcass  and  Retail  Cut  Data  

Beef   Swine   Sheep   Goat  

Retail    Yield  (lbs)   366   96   33   27  

Total  Costs  Processsing  

$572   $167   $102   $92  

Retail    Yield  (lbs)   366   80   33   27  

Ground   120   6  

Shoulder  or  Chuck  

70   21    

14   12  

Loin  or  Rack   80   23   9   7  

Rump  or  Leg  or  Ham  

50   28   8   6  

Miscellaneous  (Shank,  brisket,  bacon,  etc)  

36   18   2   2  

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Packaging  

Cutting  Instructions  

Transportation  –  Live  and  Meat  

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Payment  

Poultry  and  Rabbits  

•  Exemption  for  Amenable  Species  

•  Can  slaughter  up  to  20,000  on  your  own  property  

•  Must  raise  them  

•  Family  labor  for  Slaughter  

•  Sell  Direct  off  the  Farm  and  in  some  counties  at  Farmers’  

Markets.  

•  Can  sell  rabbits  anywhere  if  processed  at  state  inspected  facility.  

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Poultry  

•  USDA  Inspection  for  Retail  and  Wholesale  

– New  American  Poultry  -­‐  Sacramento  

– Grimaud  -­‐  Stockton  

– Modesto  Junior  College  –  Modesto  

Grimaud  

New  American  Poultry  

•  Located  in  Sacramento  

•  New  address:  8612  Younger  Creek    

•  Sacramento,  CA  95828  

•  (916)  441-­‐1466  

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On-­‐farm  Processing  

•  Passage  of  Assembly  Bill  224  

•  New  Poultry  Guidelines  with  an  Exemption  with  1,000  

or  less  birds  raised  

•  Must  own  birds  from  1  day  old  to  slaughter  and  be  

raised  on  property  

•  Family  members  do  slaughter  

•  Appears  can  sell  direct  off  the  farm  and  at  farmers’  

markets  

Mobile  Poultry  Processor  –    go  to  pdf  

20,000  bird  or  rabbit  exemption  

•  Must  own  birds  from  1  day  old  to  slaughter  

and  be  raised  on  property  

•  Family  members  do  slaughter  

•  Sell  direct  off  the  farm  only  

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Rabbits  –  USDA  Inspected  

Eggs  www.cdfa.ca.gov/ahfss/mpes/esqm.html  

•  All  egg  sales  require  an  Egg  Handler’s  Registration.  

www.cdfa.ca.gov/ahfss/mpes/MPES_Forms_Applications.html    You  can  obtain  the  registration  from  your  Ag  Commissioner’s  office  after  you  fill  out  the  form  

Egg  Packaging  and  Labeling  

•  Labels  on  packaged  eggs  must  include  the  following:  

•  Farm  name  and  location  

•  Julian  date  eggs  were  packed  

•  Size  and  grade  of  egg  

•  If  cartons  re-­‐used,  all  information  from  previous  use  

must  be  obliterated.  

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Egg  Size  Standards    

Egg  Grade  Standards  

Most  of  your  production  will  be  Grade  A  

Poultry  Management    Labeling  Claims  

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Storage  and  Handling  at  Farmers’  Markets  and  other  Retail  Sales  

Collecting  the  Eggs  

Washing  Eggs    

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Quality  Control  

More  information  http://ucanr.edu/sites/placernevadasmallfarms/