Updated Guide Provides Regulatory Information for Marketing for Livestock and Poultry Products

We are excited to announce that our “Guide to Direct Marketing Livestock and Poultry” has undergone an extensive update. The guide, first published in 2010, provides useful information on how to legally sell meat and poultry in New York State.

This resource provides guidance on everything from meat certifications to butchering cuts and everything in between. While this guide, like our other guides, is specific to New York State regulations, much of the information is pertinent to all livestock and poultry producers.

Revisions for this guide were undertaken by students and staff at the Food and Beverage Law Clinic at the Elisabeth Haub School of Law at Pace University. Special thanks go to clinic students Maria Baratta, Nick Sioufas, and Brian Winfield, Pace-NRDC Food Law Fellow Daniel Sugar, and Professor Jonathan Brown, for such thorough research and revisions. We are grateful to the dedicated team of law students and other individuals who worked on this overhaul.

You can find this newly updated guide as a free downloadable PDF file. We are excited to provide an updated version of this guide for livestock and poultry producers and wish you all the best with your enterprises.