Custom Meat Processors
If you raise your own animals in Vermont, it helps to be familiar with government meat regulations. Simply put, if you plan on selling the meat to anyone as individual retail cuts or wholesale, it must be slaughtered in an inspected commercial slaughterhouse and processed by an inspected commercial processor. We haven’t listed those facilities here; you can find them on the Vermont Agency of Agriculture’s website.
If, however, you plan on just eating the meat yourself or serving it to your family, employees, or non-paying guests, you have two options. One is to hire an itinerant slaughterer who will do the job right in the animal’s pen or paddock. You can then take the meat to a custom processor who will turn it into familiar cuts. (Custom processors are licensed and periodically inspected by the state, but no inspectors are continually present.) To find an itinerant slaughterer, ask your friends or neighbors.
The second option is to take your animals to one of the state’s two custom slaughterhouses (licensed and periodically inspected but with no inspectors continually present). One is for red meat, the other for chicken. Then you can have your meat butchered by a custom processor. Keep in mind that some commercial slaughterhouses do process noncommercial animals (except for chickens).