Livestock producers in Maine have found many ways to sell their animals for farm income including the live animal market channels, such as auctions, as well as wholesale and retail market channels, such as carcass sales or cuts of meat direct to restaurants or consumers.
As livestock farmers get more and more animals, their attention to marketing becomes more diversified and they look to places that give a higher return. Many look to meat sales direct to consumers to try to increase their market options. Meat sales require a higher level of involvement from the Maine Department of Agriculture, Conservation, and Forestry (MDACF) as these animals need to go through a state or federal inspected facility to be sold in commerce. The farm’s label doesn’t need to be attached if they use the slaughterhouse “house” label and have the licenses to distribute.
The details of this market method may seem daunting, but the UMaine Extension and the MDACF are sponsoring two sessions on “Selling Meat in Maine” for red meat producers and for poultry producers.
Co-sponsored by the University of Maine Cooperative Extension and Maine Department of Agriculture, Conservation, and Forestry.