Livestock Production & Grazing
Act 62 Raw Milk Sales. This publication was developed by the Vermont Agency of Agriculture and provides guidelines for farmers for complying with direct to consumer sales under Vermont's raw milk law. Use in conjunction with the Raw Milk Sales Checklist. Direct marketing unpasteurized milk to consumers brings both opportunity and liability to farm businesses. This farm insurance liability checklist can help you protect the health of your farm.
Beef & Pork Whole Animal Buying Guide While promoted as a buying guide, this is a great reference for any farmer new to selling beef and pork by sides or retail cuts. Great pictures and definitions of terms related to cuts and quality. Available as a free download, but you can also buy a laminated copy for a small fee.
Grazing Basics for Beginners. This two-page fact sheet provides an overview of management-intensive grazing. It covers animals' forage requirements, paddock size, and strategies for determining how frequently to move animals.
Guide to Managing Somatic Cell Counts in Cows. This publication provides proper milk testing and sanitation procedures to maximize milk quality and safety.
Guide to Managing Somatic Cell Counts in Sheep. This publication provides proper milk testing and sanitation procedures to maximize milk quality and safety.
Guide to Managing Somatic Cell Counts in Goats. This publication provides proper milk testing and sanitation procedures to maximize milk quality and safety.
How Much Should I Charge? Pricing Your Meat Cuts (PDF). This fact sheet outlines a basic strategy for determining prices for direct-to-consumer sales of meat cuts. Courtesy of Brian Moyer amd Penn State Cooperative Extension. Use in conjunction with Penn State Extenion's The Butcher Kept Your Meat? fact sheet, which explains meat product return at different stages of butchering and for different animals.
Vermont Egg Regulations (Vermont Agency of Agriculture).Simple guidance on farmers market and retail sales of eggs in Vermont.
Vermont Veterinary Medical Association list of veterinarians with poultry or general avian expertise (August 2012).
Books & Guides7th Edition (2010) of the Directory of Grass-Fed Products This guide lists farmer members of the Vermont Grass Farmers Association who offer grass-fed and sustainably-grown products for sale. In addition to meats, milk, and fi ber, the guide also lisst whether farms are open to visitors, and additional products such as maple syrup, compost, and handcrafts. Search for farms alphabetically, by county, and by product.
Grazing Basics Webinar Recording. Rachel Gilker and Jenn Colby of the UVM Center for Sustainable Agriculture's Pasture Program discussed rotational grazing fundamentals for success, including soil testing, plant growth, grazing infrastructure, animal behavior and calculating pasture forage for your animals. To view the recording, go to
Getting Started With Sheep. UVM Extension Livestock Specialist Chet Parsons discusses considerations of getting started with sheep. Topics include different breeds of sheep, which types are best for your situation, and how to select healthy livestock. Also covered: housing, pasture, fencing, breeding and health needs of your sheep. Please note: The recording of this webinar started approximately 29 minutes before the presentation, so slide the player bar at the bottom of the Elluminate window ahead 29 minutes to skip over the pre-presentation preparation.
Livestock Slaughter and Meat Labeling Regulations. A presentation by Vermont Agency of Agriculture Meat Inspection Program Chief Randy Quenneville. You may also want to download the following documents:
- Livestock Slaughter and Meat Labeling Regulations in Vermont presentation PDF, created by Randy Quenneville, VT Meat Inspection Program Chief. This document covers the gambit from commercial and custom slaughter and processors, wholesalers, retailers and small farm operations. It explains the current regulations with regard to different species and markets, including poultry slaughter requirements. It also also reviews state labeling guidelines and where to learn more if you plan to move to USDA approved slaughter and labeling. The document was developed in support of the Livestock Slaughter and Meat Labeling Regulations in Vermont webinar, presented by Randy Quenneville on April 28, 2011, recorded and archived on the UVM Extension New Farmer Project website.
- Fact Sheet Vermont Slaughter Inspection and Licensing Requirements for Meat Producers. This April 2011 fact sheet matches markets (farmers market, CSA, on-farm sales, restaurants, grocery stores, and out-of-state) with the slaughter requirements in Vermont for different meat species . Laid out in a table matrix, it is easy to find the information that applies to your specific livestock operation.
- Vermont Meat and Poultry Labeling and Packaging Requirements. Avoid a costly mistake by reading this fact sheet before printing labels for your meat products. The information will help you determine what is and is not allowed on your label and who needs to review and approve your label before use. Published April 2011
Practical Poultry Production Webinar recording. If you're thinking of adding chickens to your farming operations for eggs or meat, join Michael Darre, Professor & Extension Poultry Specialist, at the University of Connecticut, for an intro to all things chicken. Topics covered will include: Choosing the right type, breed and numbers; Housing and environmental concerns for small flocks; Health and disease management of small flocks; and General concepts of nutrition and feeding. Dr. Darre is the lead Extension poultry specialist for the all of New England. He obtained his B.S. in Animal Science from the University of Illinois in 1975, where he went on to obtain an M.S. in Animal Physiology in 1977 and a Ph.D. in Environmental Animal Physiology in 1981. He organizes and runs the the New England-New York Biosecurity and Poultry Pest Management Conference. Much of his time is also devoted to providing information and help to the small part-time/backyard poultry producers.
Principles of Pastured Pork. Bruce Hennessey, with his partner, Beth Whiting operate Maple Wind Farm, a pasture-based diversified livestock, vegetable and maple syrup farm in Huntington, VT. The farm produces 100 percent grass fed beef & lamb, pasture-raised broilers,eggs and organic turkeys, vegetables and maple syrup. As lifelong educators and environmentalists, Bruce and Beth are interested in helping people to learn about sustainable production methods. This webinar will focus on raising hogs in an intensive pasture management program. Bruce will present on general principles of pastured raised hogs, including breeds, supplemental feed, fencing and water systems, farrowing and swine health. This introductory presentation will cover the basics of pasturing hogs and help new farmers get started off right.
Vermont Pasture Network (VPN) website: www.uvm.edu/pasture.
VPN List of fencing suppiers and contractors. Please note that neither the UVM New Farmer Project nor the VT Pasture Network endorses one contractor over another. This list is for informational purposes only.
University of Maine Grazing Guide Website at http://www.umaine.edu/grazingguide/Main%20Pages/Table%20of%20Contents.htm
Last modified April 30 2013 01:55 PM