Menu

Sheep Meat

Sort by:
Updated: February 23, 2021

Slaughter and Process Facilities in Maryland

A directory with a broader listing of slaughter and/or processing facilities, including commercial plants.
Butchershop meat case
Updated: February 12, 2021

Marketing Farm Raised Meats Module

Are you a small livestock farmer in Maryland wanting to capitalize on your urban location and strong demand for locally produced meats? If so, this web module, Farm to Table Marketing Model for Small Farm Meat Producers, was created specifically for you. This module delivers educational materials developed for several training sessions by educators and professionals who are highly knowledgeable and who are presently engaged in Farm-to-Table production and marketing.
Tray of meat in commercial kitchen
Updated: January 21, 2021

Meat Marketing Planner: Strategic Marketing for Farm-to-Table Meat Enterprises (EB-403)

Meat Marketing Planner: Strategic Marketing for Farm-to-Table Meat Enterprises addresses marketing beef, pork, lamb, and goat, but not poultry processing since it falls under different USDA, FSIS, and state regulations. While many of the key strategies discussed here can be applied to direct farm-to-consumer sales, this publication focuses on marketing farm-raised meats.
Updated: January 20, 2021

Maryland 4-H Requirements and Tools for Exhibiting 4-H Sheep Projects

When preparing to show livestock in 4-H it can be overwhelming at times with the rules and guidelines that are found within the Maryland 4-H program and specifically in your individual county. If you take the time to read over the rules and guidelines and have open communication with your 4-H Extension Educator, 4-H Sheep Department Superintendents and your Club Leader it becomes an easier process to ensure a positive experience.