*The slaughterhouse map is currently under construction, and map function is down.*
While we work to upgrade and renovate the slaughterhouse map, please consult the following databases to find a slaughterhouse near you. The Cornell Small Farms Program has compiled extensive lists for the following slaughterhouse types: USDA, NYS 5A, and NYS Custom. These lists were last updated in 2016.
Are you a livestock or poultry farmer looking for a slaughterhouse and/or processing facility? The kind of species you raise, the unique production practices you use, and the way you market your meats are all factors in determining the type of slaughterhouse facility that’s right for you.
INSTRUCTIONS: Only select ONE checkbox at a time to get the most accurate results. If you’re not finding a slaughterhouse near you, read about who was included on the map here.
NOTE: We will update the map as frequently as possible however we cannot guarantee the businesses listed are still in operation or processing under USDA inspection. Please contact the business listed to verify information.
Need to figure out which classification of slaughterhouse is right for you? Check out the following classification definitions:
Click the items below to learn more. | expand all
- What is a 5-A State Plant? (Poultry and/or non-amenable (exotic) meats)
- These are specialized NY state licensed facilities that are exempt from federal inspection but require state issued licenses in order to slaughter and/or process animals. There are numerous 5-A classifications; the ones listed here are 5-A classifications granted for 1) non-amenable red meat slaughter and/or processing, 2) non-amenable poultry slaughtering and/or processing or 3) amenable poultry slaughtering and/or processing under the 20,000 bird small enterprise exemption. Non-amenable products from a 5-A licensed facility may be sold by the farmer. A 5-A poultry plant operating under the small enterprise exemption may purchase poultry from a farmer and sell the processed birds or parts back to the farmer to in turn sell as a distributor under the farmer’s label.
- What is a Custom Exempt Slaughter Plant? (Freezer Trade)
- A custom exempt slaughterhouse may process livestock and poultry without federal inspection of the live animal or carcass. These establishments still fall under the jurisdiction of the USDA FSIS but only the facilities are inspected. Consumption of products from a custom exempt establishment is limited to the animal’s owner and his or her household, employees and friends. A consumer becomes an animal owner by directly contacting the livestock raiser to purchase an animal prior to slaughter. This is referred to as “freezer trade.” The animal is tracked as belonging to the consumer from the time it is delivered by the farmer to the slaughterhouse. Carcasses and cuts leaving custom slaughterhouses are not inspected and are marked “Not for Sale.”
- What is a USDA Inspected Slaughter Plant?
- USDA facilities have received a “grant of inspection” from the Food Safety Inspection Service (FSIS) branch of the USDA for red meat and/or poultry. In addition, holders of the “triangle-brand” USDA stamp can accept non-amenable farmed red meat species such as bison, elk, rabbits, and fallow deer, etc. Inspected meat from USDA plants can be sold anywhere in the US.
- What is a 20-C State Commercial Kitchen? (Retail Cuts and Smokehouses)
- 20-C meat processing facilities are state licensed commercial kitchens that do not slaughter livestock or poultry. Rather, these facilities further process 1) red meat that was slaughtered and inspected at a USDA slaughterhouse, or 2) poultry that was slaughtered at a registered 5-A facility. Products processed at a 20-C facility can only be sold by the owner of the 20-C license. However, several 20-C licenses can be granted for the use of an individual commercial kitchen and its employees at the discretion of NY state. Processing operations may include dividing carcasses or wholesale cuts into retail cuts, slicing, trimming, grinding, freezing, breaking up bulk shipments, and wrapping services. These products may be sold retail by the owner of the 20-C license. A 20-C commercial kitchen can further process meat and poultry by curing, cooking, smoking, and rendering or refining fat; however these products can only be sold directly to household consumers, for example at a Farmer’s Market. 20-C facilities were NOT included on the map. To locate a 20-C facility, contact your local Cornell Cooperative Extension agent or the NYS Small Scale Food Processors Association.
Who was included in the map?
Over 50 NYS slaughterhouse and processors are listed, but this is not an exhaustive list and may not be accurate. Businesses turn over frequently and it is very difficult to stay up-to-date. The Cornell Small Farms Program has compiled extensive lists for the following slaughterhouse types: USDA, NYS 5A, and NYS Custom. These lists were last updated in 2016.
Are you a Processor? Get on the Map!
If you are a slaughterhouse or processor and would like to be added to the map, please send your certification information, species accepted, services offered, and contact information to firstname.lastname@example.org. If you are on the map and would like to make a correction to the details listed for your business, please email the amendments needed.