Meats
Meat and poultry for sale must be slaughtered under USDA or exempt inspection; custom meat cannot be sold.
Inspected Source Required1,000Poultry exemption, per year
2,500MPPU birds per farm season
Not for saleCustom slaughter label
USDAInspected source
What is covered and what needs a different path
What this guide covers
- Meat from USDA-inspected or exempt-inspected slaughter
- Poultry from a Massachusetts-licensed producer under a USDA exemption
- Retail sale at a licensed retail meat facility
- Meat sold via MPPU-processed poultry within limits
Needs a different path
- Custom-slaughtered meat for sale (owner use only)
- Meat from uninspected on-farm slaughter
- Wholesale of MPPU poultry
- Retail without Board of Health license
Three compliance steps
A
Pick the inspected path
All meat and poultry for sale is slaughtered and processed at a facility under USDA mandatory or exempt inspection; custom slaughter is owner use only.
B
Get licensed for poultry
Poultry producers claiming exemptions need a DPH Food Protection Program license, and the state-approved training under MDAR.
C
License the retail
Retail meat facilities are licensed and inspected by the local Board of Health.
Quick reference
| Item | Rule | Regulator |
|---|---|---|
| Slaughter | USDA mandatory, voluntary or exempt inspection | USDA FSIS; DPH FP-03 |
| Poultry exemption | 1,000 bird producer limit under USDA exemptions | USDA; DPH |
| MPPU | Retail sale only; 2,500 birds per farm per season | DPH |
| Custom | Not for sale labeling | USDA |
| Retail license | Local licensure and inspection | Board of Health |
Frequently asked questions
Can I sell a half beef?Only if slaughtered and processed under inspection; a custom-exempt plant produces meat for the owner only.
Does Massachusetts have state poultry inspection?No; poultry relies on USDA exemptions and DPH licensing.
Where do I sell MPPU poultry?At retail only.
Printable checklist
- Slaughter facility inspected or exempt
- Poultry exemption documented
- DPH poultry license held
- MDAR-approved training done
- Label with safe-handling statement
- Retail license from Board of Health
- Cold chain log kept