Poultry

Farm Fresh Meat is meat that is produced from animals grown the way nature intended, processed on the farm, and sold to local customers. Many regulations put barriers between farmers and consumers, forcing both to enter the industrialized food system to sell or buy meat. Rural Vermont recently worked to break down one of these barriers. In 2007, the “Chicken Bill” was enacted into law in Vermont. It allows small-scale poultry producers to process their birds on the farm (without state or federal inspection) and sell these birds at farmers’ markets or to local restaurants. We are currently working with farmers and consumers who would like to break down more barriers for other meat products.

Downlaod the final version of H522 (pdf)
Download a handout for Farmers who wish to sell farm fresh poultry (pdf)
Download a handout detailing how to make labels for farm fresh poultry sold at farmer's market (pdf) page 1 page 2
Download a handout detailing how to make labels for farm fresh poultry sold to restaurants (pdf) page 1 page 2
This site has the form for restaurants to sign if they want to serve farm fresh poultry
Download a handout for chefs who wish to use farm fresh poultry (pdf)
More materials in the "Poultry Materials" Section to the right.