Can You Sell Meat From Your Farm in Washington State? A Practical Guide

Washington has one of the most active local food movements in the country, and demand for pasture-raised, locally sourced meat has never been stronger. If you raise cattle, hogs, sheep, goats, poultry, or rabbits, you may be wondering whether you can turn that production into direct sales. The short answer is yes — but the rules you follow depend heavily on what animal you raise, how many you process, and where you plan to sell.

This guide walks you through Washington’s federal and state requirements, the custom slaughter exemption, poultry-specific rules, sales channels, licensing, labeling, and exactly who to call before you get started. Whether you’re a first-time farm seller or expanding an existing operation, understanding these layers upfront will save you significant time and money.

Can You Sell Meat From Your Farm in Washington

Yes, Washington farmers can legally sell meat — but the specific path you take determines what inspections, licenses, and permits apply to you. Growing consumer demand for local, natural, grass-fed, and organic meat creates real opportunities for producers. Selling beef, pork, goat, and other meat as “custom-exempt” is a common option, though selling USDA-inspected meat presents a significant challenge due to the loss of local processing infrastructure.

At a high level, you have two main routes. The first is selling USDA-inspected meat, which opens up the widest range of sales channels including retail stores and farmers markets. The second is operating under the custom slaughter exemption, which limits who can legally receive the meat. Producers will want to consider their customer desires, market opportunities, and their own business goals when navigating the options for meat processing and sale.

For a broader overview of what selling farm meat involves across different states, see this guide to selling meat from your farm. You can also compare Washington’s framework to neighboring approaches by reviewing Arkansas farm meat rules or the Missouri farm meat guide.

Federal Inspection Requirements That Apply in Washington

Meat processing in the United States is regulated by the Federal Meat Inspection Act. This act applies to processing cattle, sheep, swine, and goats. Under this law, any meat sold commercially to the general public must come from an animal processed at a USDA Food Safety and Inspection Service (FSIS)-inspected facility — unless a specific exemption applies.

In order to meet the federal requirements, animals must be processed at plants inspected by the USDA Food Safety and Inspection Service (FSIS). However, it is difficult for many small producers to access these federally inspected plants. The other option for producers is to sell their cattle, sheep, swine, and goats as live animals.

The primary laws and regulations governing meat and poultry inspection in Washington are established by the WSDA and the USDA. The WSDA enforces state laws related to the inspection of meat and poultry within the state, while the USDA’s Food Safety and Inspection Service (FSIS) is responsible for overseeing the inspection of meat and poultry products that are distributed across state lines or intended for export.

Important Note: If you want to sell beef, pork, lamb, or goat meat at a farmers market, through a grocery store, or to a restaurant, the meat must come from a USDA-inspected facility. The custom slaughter exemption does not allow retail or wholesale sales of the processed meat.

Does Washington Have Its Own Meat Inspection Program

Washington does not currently operate a state-level meat inspection program equivalent to USDA inspection. The USDA has delegated to the Washington State Department of Agriculture (WSDA) the authority to conduct meat inspections for certain facilities that only slaughter or prepare meat for consumption by the owner of the animal. That delegated authority covers the custom slaughter system — not a full state inspection program that would allow intrastate commercial sales at the same level as USDA inspection.

The WSDA must work with the USDA to negotiate a cooperative agreement in order to operate a state meat and poultry inspection program. Legislation introduced in 2021 (Senate Bill 5045) proposed establishing such a program, but it would only take effect if the WSDA received full federal approval for the program. As of the publication of this article, Washington does not have an active state meat inspection program operating at the level of USDA equivalency for commercial sales.

What this means for you as a producer: if you want to sell retail cuts of beef, pork, or lamb to the general public through any open-market channel, you need a USDA-inspected processor. The WSDA’s role on the custom meat side is licensing and oversight of custom slaughter operations, not commercial meat inspection.

The Custom Slaughter Exemption in Washington

The custom slaughter exemption is the most commonly used pathway for small Washington farms. The WSDA Food Safety Program licenses Custom Meat businesses to slaughter or process uninspected meat food animals such as cattle, sheep, goats and swine for the sole consumption of the owner. The key phrase here is “sole consumption of the owner” — the meat cannot be resold.

Under this system, you can sell a live animal (or a share of a live animal) to a customer, who then pays a licensed custom processor to slaughter and cut the animal. The finished meat belongs to the buyer of the animal, not to you as the farmer. Custom facilities may not sell any meat that is processed in the facility. Instead, custom facilities slaughter or process animals for end use by the owner of the animal. The custom facility owner is paid by the owner of the animal to slaughter the animal and prepare the meat. The meat may not be sold either wholesale or retail.

Washington licenses three types of custom meat operations:

• Custom Farm Slaughterers — mobile slaughter units licensed by WSDA to slaughter meat food animals for the owner, with slaughtering done on the owner’s farm or at an approved site.
• Custom Slaughter Establishments — fixed slaughter facilities licensed by WSDA to slaughter meat food animals for the owner.
• Custom Meat Facilities — licensed facilities that process uninspected meat or inspected meat for the sole consumption of the owner.

There are key pieces of documentation that farmers and ranchers selling livestock or livestock “shares” under the Custom Meat Exemption should keep. Good record-keeping protects you if WSDA ever audits your operation. The Custom Meat License has a fixed expiration date of June 30th every year, regardless of when the business is licensed.

Pro Tip: If you sell beef shares, keep written records of every transaction — including the buyer’s name, the animal sold, the date, and the processor used. The WSDA’s Custom Meat Record-Keeping Tips guide (available at agr.wa.gov) outlines exactly what documentation to maintain.

For farmers raising animals like sheep specifically for meat, understanding these exemption boundaries is essential. Learn more about meat-producing sheep breeds that work well for Washington’s direct-sale market, and review meat rabbit breeds if you’re considering diversifying into rabbit production.

Selling Poultry From Your Farm in Washington

Poultry operates under a separate federal law — the Poultry Products Inspection Act — and Washington has its own tiered permit system for small-scale poultry producers. Your volume determines which permit or license you need.

Annual Volume	Required Permit or License	Allowed Sales Channels
Up to 1,000 birds/year	WSDA Special Poultry Permit	Direct-to-consumer at the farm only
1,000–20,000 birds/year	WSDA Food Processor License	Direct, retail, and wholesale within Washington
20,000+ birds/year	USDA FSIS Inspection	Full commercial channels

The WSDA Food Safety Program issues special temporary permits to agricultural producers for slaughtering 1,000 or fewer poultry for sale to the consumer from the producer’s farm. You may apply for a one-year or two-year special permit. The permit fee is $75 for one calendar year or $125 for two calendar years.

There are important restrictions under the Special Poultry Permit. This special permit to slaughter, prepare, and sell whole, raw poultry is very limited in scope. If you want to sell over 1,000 poultry, market the poultry off of the farm, or process poultry other than your own, you need to contact the Food Safety Program to explore getting a WSDA Food Processing License.

The poultry you slaughter under this regulation must be sold directly from the permitted slaughter site to the end consumer. You have up to 48 hours to sell the poultry after slaughter; however, they must be chilled to a temperature at or below 45 degrees F within 4 hours of slaughter.

If you hold a WSDA Food Processor License, your options expand significantly. With the proper license or permit, a producer can sell their poultry meat to retail outlets such as restaurants, grocery stores, and farmers markets; wholesale; or straight from the farm. Note that poultry processed by licensed WSDA Food Processors can only be marketed in-state.

If you’re building or expanding a poultry operation, the tips for starting a backyard poultry farming business and meat chicken breeds guide are useful starting points. Farmers raising turkeys should also review turkey breeds for meat to match production to market demand.

Where You Can Sell Farm Meat in Washington

Your legal sales channels depend directly on whether your meat is USDA-inspected, produced under the custom exemption, or covered by a poultry permit. Here’s how each channel breaks down:

Farmers Markets: Only USDA-inspected meat can be sold at Washington farmers markets. This is a firm rule across the state. If your beef or pork was processed under the custom exemption, it cannot be sold at a farmers market stall. Poultry is handled differently — producers with a WSDA Food Processor License can sell at farmers markets, while the Special Poultry Permit limits sales to on-farm direct transactions only.

Farm Stands and CSA Shares: USDA-inspected meat can be sold through farm stands, CSA shares, and online within Washington. The custom exemption pathway does not allow you to sell finished cuts through these channels — you can only sell live animals or shares of live animals to buyers who then own the animal through processing.

Restaurants and Grocery Stores: These wholesale and retail channels require USDA-inspected meat. Farmers who sell products retail such as at farmers markets or farm stands also fall under local health department jurisdictions. Check with your county health department in addition to WSDA requirements when selling through retail outlets.

Direct On-Farm Sales (Live Animal or Share): This is where the custom exemption is most useful. You can advertise and sell live animals or ownership shares of animals directly to consumers. The buyer then contracts with a WSDA-licensed custom processor. This model works well for beef, pork, lamb, and goat producers who want to connect with local buyers without needing a USDA-inspected facility.

For farmers in Wisconsin or Texas looking for a comparison, see the Wisconsin farm meat guide and the Texas farm meat guide.

Licenses and Permits You May Need in Washington

The licenses and permits you’ll need depend on your species, volume, and sales channel. Below is a practical overview of the most common requirements for Washington farm meat sellers.

• Washington State Business License: Required for any farm selling products commercially. Apply through the Washington State Department of Revenue’s Business Licensing Service.
• WSDA Special Poultry Permit: For farmers selling up to 1,000 birds per year through direct-to-consumer sales at the farm only. Fees are $75 for one year or $125 for two years.
• WSDA Food Processor License: For farmers selling up to 20,000 birds per year through any direct, retail, or wholesale channel within Washington State. Also required for processed meat products sold beyond the custom exemption.
• WSDA Custom Meat License: Required if you operate your own custom slaughter or processing facility. All zoning, sanitation, water, building permits, and physical plant requirements must be met before granting a license.
• Food Storage Warehouse License: A Food Storage Warehouse License is required if you store product. The warehouse can be an acceptable building or dedicated room that meets all license criteria. The warehouse must not be located in a domestic kitchen, but it can be located in a barn, out-building, or garage.
• Local Health Department Permit: Farmers who sell products retail such as at farmers markets or farm stands also fall under local health department jurisdictions. In Pierce County, that’s Tacoma-Pierce County Public Health; in Spokane, it’s the Spokane Regional Health District; in most areas, it’s your county health department.
• Meat Cutter License: If your job requires the cutting of fresh beef, veal, lamb, and/or pork within a meat establishment, you will need to pass an exam to obtain a personal occupational Meat Cutter license in addition to the Food Worker Card exam.

Pro Tip: License applications for WSDA Custom Meat facilities take approximately 4–6 weeks from receipt of a complete application. Plan well ahead of your intended processing season and contact the WSDA Food Safety Program at (360) 902-1876 or [email protected] before submitting.

Labeling Requirements in Washington

Labeling rules in Washington vary by product type and sales channel, but several requirements apply broadly to farm meat sellers.

For meat processed under the custom exemption, all packages must be marked “Not for Sale.” This is a federal requirement that signals the meat was processed without inspection and is intended only for the animal owner’s consumption. Any meat sold at retail or wholesale that lacks USDA inspection marks is illegal to sell under standard commercial channels.

For USDA-inspected meat and WSDA-licensed processed products, your labels must meet both federal and state standards. Labels must include the street address of the manufacturer, packer, or distributor’s principal place of business. In the case of farms, the manufacturer, packer, and distributor could be an on-farm licensed WSDA food processor.

If the name given is not the actual manufacturer, it must be accompanied by a qualifying phrase that states the firm’s relation to the product, such as “Manufactured for (company name and address)” or “Distributed by (company name and address).” Company name, city or town, state, and zip code are still required.

For poultry sold at farmers markets under a Food Processor License, all processed foods must be appropriately labeled with product name, ingredients, net weight, and price. All information must be legible and in English. Additional languages may appear on labels alongside the required English text.

If you plan to label your meat as “organic,” the product must be certified as required by Washington State law, and copies of certifications must be provided to market management with your application. Organic certification is handled through the WSDA’s Organic Program.

Farmers raising a variety of farm animals for direct sale will want to review labeling requirements for each species separately, as poultry, rabbit, and red meat products each fall under different regulatory frameworks.

Who to Contact in Washington Before You Start Selling

Navigating Washington’s meat sales regulations is much easier when you reach out to the right agencies before you start. Here are the primary contacts and resources:

WSDA Food Safety Program
This is your first call for licensing questions covering custom meat, food processor licenses, and poultry permits.
Phone: (360) 902-1876
Email: [email protected]
Address: 1111 Washington Street SE, Olympia, WA 98504
agr.wa.gov/departments/food-safety/food-safety

WSDA Regional Markets Program
WSDA’s Regional Market Program works to encourage cross-sector creativity and collaboration to increase meat supply chain resiliency. WA Meat Up is a hub of information, resources, and networking opportunities for those engaged at all levels of the local meat supply chain in Washington State. This program is an excellent starting point for producers trying to understand their options.

WSDA Custom Meat Program
For questions specifically about custom slaughter licensing, mobile slaughter units, and record-keeping requirements, the WSDA Custom Meat page at agr.wa.gov/departments/food-safety/food-safety/custom-meat provides licensing forms, WAC references, and facility inspection checklists.

USDA FSIS AskFSIS Help Desk
The AskFSIS help desk responds quickly to written inquiries about rules and regulations for inspected or exempt meat operations and facilities. If you’re unsure whether your operation qualifies for a federal exemption, this is the place to ask.

Your Local County Health Department
It is the responsibility of the applicant to meet the applicable regulatory requirements of other state agencies and local departments such as obtaining a business license, complying with building codes, zoning, and water and wastewater management. Check with your local county health department.

Washington State University Extension
WA Meat Up is a collaboration between WSU and WSDA, intended to support small businesses all along the meat value chain in Washington State. WSU Extension also offers food processing classes and on-farm technical assistance for producers at all stages of development.

Washington’s regulatory framework for farm meat sales has multiple layers, but the pathways are well-defined once you know which one applies to your operation. The custom exemption works well for producers selling beef, pork, lamb, and goat shares directly to local buyers. Poultry producers have a tiered permit system that scales with volume. And any farmer wanting to sell finished retail cuts through open-market channels needs USDA-inspected processing. Starting with a call to the WSDA Food Safety Program and reviewing the WSDA Meat and Poultry Assistance resources page will put you on the right track before you process your first animal for sale.