Before you sell your first goat, it’s critical to know which processing rules apply. Processing regulations shape your entire marketing plan. They determine whether you can sell individual cuts, sell at a farmers market, ship meat, or sell across state lines.
Understanding these rules upfront helps prevent costly mistakes and saves time when it comes to marketing goat meat.
This article breaks down the basics goat meat processing regulations so farmers and ranchers understand which processing option aligns with how they want to sell goat meat. Processing is not just a logistics decision. It directly determines where meat can be sold, who it can be sold to, and how it can be marketed.
Disclaimer: This article is intended to give farmers a framework for navigating goat processing regulations in their state. Every state handles enforcement and interpretation differently. A good starting point for questions related to specific sales goals is the State Department of Agriculture. Any farmer or rancher who is planning to sell goats for meat, processed or even as a live animal, is responsible for knowing the rules and regulations by USDA, their state and local governments.
Table of contents
- Who regulates goat meat processing
- How goat meat processing works in the U.S.
- Key terms and definitions for goat meat sales and processing
- Goat meat processing options
- Where each processing option can be sold
- Choosing the right processing option for your marketing goals
- Finding goat meat processors
- Always KNOW your local and state-specific rules
- More resources for selling and marketing goat meat
Who regulates goat meat processing
Goat meat processing is regulated at both the federal and state level, depending on the type of inspection.
The USDA oversees federally inspected processing, which allows meat to be sold across state lines. State departments of agriculture oversee state-inspected processing, which allows meat to be sold within that state only.
Inspected meat also means there is an actual inspector, either state or federal, present at the time of slaughter and during processing.
Custom-exempt processing is sometimes an option with state- or even USDA-inspected butcher shops or meat lockers. This means a goat is harvested, cut, and packaged without an inspector present. These butcher shops or meat lockers are still required to maintain certain food safety standards in order to hold their licenses to operate and process meat. However, this does not mean the meat itself is inspected by the state or USDA. Inspection status applies to the processing method, not the facility as a whole.
How goat meat processing works in the U.S.
In the U.S., inspection status determines how meat can be sold and distributed.
Choosing a processing option is a marketing decision as much as it is a processing decision. Once a processing option is selected, sales opportunities are defined by that choice. Switching processing options later often means reworking pricing, labeling, customer expectations, and sales channels.
Inspection status determines what is legally allowed, but enforcement and interpretation ultimately rest with state and federal regulators.
If you are planning to sell meat directly to customers, compliance is only one part of the equation. Having systems in place to communicate with customers, take orders, and manage sales matters just as much. These are some of the marketing tools we rely on when marketing meat from the farm.
Key terms and definitions for goat meat sales and processing
Here’s a list of common terminology related to selling goat meat and live goats for meat:
- Selling a live goat: the buyer owns the animal before it is processed at a butcher shop, or the buyer takes the animal home to process it themselves.
- Selling a portion or share of a goat: This is tyipcally still considered a live animal sale when ownership is transferred before processing.
- Selling packaged meat: The farmer retains ownership through processing and sells meat by the cut or package.
- Common names for meat processors: Meat processors may be referred to by different names depending on region or business type. These terms are often used interchangeably: meat processor, meat processing plant, meat locker, butcher, and meat packing plant.
Goat meat processing options
USDA-inspected processing
USDA-inspected processing allows meat to be sold across state lines. It is required for interstate sales, including shipping across state lines, and is often necessary for certain wholesale and retail opportunities.
All packaged cuts from USDA-inspected processing carry an official USDA inspection stamp. This stamp typically appears as a circular or shield-style mark on each package and indicates the meat was inspected under federal inspection at the time of slaughter and processing.
This option provides the most flexibility for marketing and distribution. The tradeoff is access. USDA-inspected processing can be harder to schedule, often requires booking well in advance, may be far away from the farm, and comes with higher logistical demands.
State-inspected processing
State-inspected processing allows meat to be sold within the state where it is processed.
This option supports direct-to-consumer sales, farmers markets, and some wholesale channels, as long as sales remain within state lines. State-inspected plants operate under inspection programs approved by the USDA but are geographically limited to the state they are in, which is based on the Federal Meat and Poultry Products Inspection Acts and the Humane Methods of Slaughter Act of 1978 (USDA FSIS, 2025).
Packaged cuts from state-inspected processing carry a state-specific inspection stamp on each package. This stamp is required on every retail package.
Custom-exempt processing
Custom-exempt processing happens at a butcher shop or meat locker and is not formally inspected by a state or USDA inspector. Meat cut and packaged this way is for personal use (for the goat owner) rather than resale.
Packaged cuts from custom-exempt processing are required to be stamped or labeled “Not for Sale.” This labeling indicates the meat was processed under custom-exempt rules and cannot be legally resold. Source: USDA Food Safety and Inspection Service (FSIS), 9 CFR § 303.1(a)(2)
There are limited situations where this type of processing is connected to selling goats. The most common example is when a farmer sells a live goat to a customer, and the customer then works directly with the butcher shop to coordinate cut instructions, processing payment, and pickup of the meat. In some cases it is acceptable to deliver the goat to the processor for your buyer, but after that anything further is handled by the buyer.
Live animal sales and on-farm processing for goats
While not as common with other livestock species, live animal sales are not out of the norm for goats, or even lamb.
In a live animal sale, ownership of the goat transfers to the buyer before any processing occurs. Once the live animal is sold, the buyer is responsible for deciding how and where processing happens. This may include transporting the animal to a butcher shop for custom-exempt processing or taking the animal home for personal processing, depending on what is allowed in that state.
From a regulatory standpoint, the key factor is ownership. Because the farmer is selling a live animal rather than meat, meat inspection rules tied to resale do not apply. Once ownership transfers, the farmer cannot sell or distribute the meat. Farmers must still follow any applicable livestock sales, animal health, and transport requirements in their state.
It is not uncommon for some buyers to ask about doing on-farm harvest and processing for a purchased goat. State rules vary. Some states strictly prohibit this, while others do not have specific laws addressing it.
Liability should also be considered from a safety standpoint, including harvest safety and food handling practices. Each farm needs to assess what level of risk is acceptable.
Contact your state department of agriculture for specific rules and regulations.
On-farm goat processing by the farmer
Processing goats on your own farm is one of the most regulated and state-specific areas of meat sales.
In many states, on-farm slaughter and processing is allowed only for the farmer’s personal use. Selling meat that was processed on-farm is prohibited in most states unless the farm meets very specific facility, inspection, and licensing requirements, which are often cost-prohibitive for small farms.
Farmers should always confirm what is allowed locally and within their state before considering on-farm processing as part of a marketing plan. State departments of agriculture are the best starting point for understanding what is permitted and what approvals would be required.
If the goal is to slaughter and process goats for you personal or family consumption, this butchering reference book can be a useful guide (affiliate link). It walks through harvest and cutting techniques with illustrations.
Where each processing option can be sold
Processing option determines which sales channels are legal.
- Custom-exempt meat cannot be sold.
- State-inspected meat can be sold directly to consumers, at farmers markets, and to restaurants or retailers within the same state.
- USDA-inspected meat can be sold through all of those channels and across state lines.
Once you know where you can legally sell goat meat, the next step is understanding what you are selling. Different processing options influence which cuts you can offer and how they are packaged. If you are newer to selling by the cut, this guide to goat meat cuts article walks through common retail cuts and how they are typically marketed.
Choosing the right processing option for your marketing goals
The right processing option depends on the market you want to serve.
Questions to consider include where you want to sell, who your customer is, and how much flexibility you want as your business grows. There is no single best option for every farm. The goal is to choose a processing option that supports your marketing plan rather than limits it.
Pricing is one area where processing decisions show up quickly. If you are selling by the cut, understanding your costs and margins matters. This breakdown on how to price goat meat walks through pricing decisions with processing and marketing in mind.
Finding goat meat processors
The USDA Meat and Poultry Inspection Directory app is a useful starting point for identifying inspected processors. It allows searches by location, inspection type, and species.
State processor directories may also list plants that do not appear in federal searches.
If a processor is not listed as handling goats, it is still worth calling. Many plants will process goats but do not list them because requests are infrequent. If a plant processes lamb, it is generally capable of performing the same cuts on a goat carcass.
Scheduling and availability realities
Processing availability is often limited, especially during peak seasons.
Many plants book months in advance, and fall is a common bottleneck. Processing timelines should be considered early because they directly affect when and how goat meat can be marketed.
Always KNOW your local and state-specific rules
While inspection categories are consistent, enforcement and interpretation vary by state.
Farmers should always confirm rules with their state department of agriculture or meat inspection authority/agency, especially before advertising or selling meat.
This article is intended for educational purposes and is not a specific guide for following state and federal regulations. Farmers should know their local and state laws, as well as any federal regulations impacting their meat business.
More resources for selling and marketing goat meat
If you want step-by-step guidance that connects processing decisions with pricing, sales channels, and marketing strategy, the Goat Meat Marketing Academy brings these pieces together in one place. It is designed for farmers who want clarity and confidence when selling goat meat.
If you’re early in your plans to market goat meat, you might find my ebook, The Goat Meat Primer: a Guide to Understanding Goat Meat for Farmers and Ranchers, helpful.
References
- U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). Custom exempt review.
- U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). Federal meat inspection regulations (9 CFR § 303.1).
- U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). State meat and poultry inspection programs.
- U.S. Department of Agriculture. (n.d.). USDA meat and poultry inspection.
LEAVE A COMMENT
Comments