Meat Production Quail Rabbits Goats

Selling Meat in Texas
Selling Meat/Poultry to the Public

GENERAL
 Information should be based on the nature and volume of operation, with information
gathered from the Meat Safety Assurance (MSA) Section
 Meat/poultry sold to the public cannot be produced in a residence
WHOLESALE
 Must obtain a Grant of Inspection from the Department of State Health Services (DSHS)
Meat Safety Assurance Section (MSA)
REQUIREMENTS
o Facilities suitable to meet regulatory sanitation performance standards

o Written sanitation standard operating procedures (SSOP) and Hazard Analysis
and Critical Control Point (HACCP) plans
 The person developing and reassessing the HACCP plan must have
successfully completed a course of instruction in the application of the
seven HACCP principles to meat or poultry product processing
o Slaughter establishments must have written testing procedures for Escherichia
coli Biotype 1 (E. coli)
 The program must describe the procedures for collecting and submitting
samples for E. coli testing and must identify the establishment employee
designated to collect the sample. The procedures must address the location
where the sample will be collected, how randomness of sampling will be
achieved, and how samples will be handled to ensure sample integrity.
o Establishments that produce certain Ready To Eat products must have a plan to
prevent product adulteration by the pathogenic environmental
contaminant Listeria monocytogenes
 The establishment can select one of three alternatives from the regulation
to meet the requirement.
o Meat and poultry products produced under inspection must bear the official mark
of inspection.
 Before using a label, mark, or device that will be applied to inspected meat
or poultry products, the establishment representative must obtain approval
from DSHS by submitting a completed application for label approval (Z-
1) and a label sketch to the inspector in charge (IIC) or other DSHS-MSA
representative.
RETAIL
 Need a permit from your city or county health department or the DSHS Retail Food
Division.
 Meat or poultry products sold in retail must be prepared from meat that originated from
an "approved source."
o Evidence that a meat or poultry product comes from an approved source is the
presence of the product of a state (in the shape of Texas) or federal (circle) mark
of inspection.
QUAIL
 Considered livestock, not poultry

o It is amenable to the Texas Meat and Poultry Act as livestock, but inspected under
Voluntary Inspection as it is not amenable to the United States Meat Products
Inspection Act or Poultry Products Inspection Act
o Not eligible to the poultry exemption
 Coturnix quail best for meat
 Necessities for caring for adult quail
o A large pen with a 4 foot or taller ceiling OR cages with 8-10 inch ceilings
o High protein game bird feed
 First 7-8 week: game bird/turkey starter feed
 28-30% protein
 ~1% calcium
 After 7-8 weeks: game bird or turkey layer/breeder/all-purpose feed
 20-22% protein
 2-3% calcium
o Grit if they are exposed to hay or grass
o Sand container for them to bathe in
o Start with adult birds if possible to avoid brooding stage
 Week 1: 90 to 100 degrees
 Lower temp by 5 degrees every week until they’re 4 weeks old
 Most productive at temperature of 65 degrees
o If kept on the ground, vigilance required for eggs
 They lay them anywhere
 Average selling price
o 15$ per processed bird
o 14$ per 1.5 oz of quail heads
 Pet treats
o 9.75$ per 8 quail feet
 Pet treats
o 7$ per dozen eggs
RABBITS
 If selling under 10,000 rabbits a year, can apply for the Poultry/Rabbit Exemption
REQUIREMENTS
o Written sanitation standard operating procedures (SSOP)

o Meat and poultry products produced under a low-volume poultry/rabbit
registration and intended to be sold through locations other than the farm where
the livestock is produced, shall be packaged and the container shall be marked
with each of the following in letters at least one-quarter inch in height, unless
otherwise stated
 The slaughterer's name and address and the term "Exempted P.L. 90-492"
and the statement "Not Produced Under Inspection."
 The common or usual name of the product, if any there be, and if there is
none, a truthful descriptive designation of the product.
 A special handling label such as, "Keep Refrigerated," "Keep Frozen,"
"Keep Refrigerated or Frozen," "Perishable - Keep Under Refrigeration,"
or any other similar statement that the establishment has received approval
from the department to use.
 Safe handling instructions shall be in lettering no smaller than one-
sixteenth of an inch in size and shall be prominently placed with such
conspicuousness (as compared with other words, statements, designs, or
devices in the labeling) as to render it likely to be read and understood by
the ordinary individual under customary conditions of purchase and use.
 Best meat rabbits: New Zealands, Californians, Silver Fox, Standard Rex
 Necessities of raising adult rabbits
o Get commercially bred, not purebred
 Better production in tougher conditions
o Complete wood-framed rabbit hutches
 Facilitates ventilation
 Limit exposure to direct sunlight
 Temporary panels for winter months
o Automatic feeders and watering equipment available
o When selecting rabbits for breeding, base off production rates of parents
 When was the litter weaned
 Total weight of the litter at 21 days
 Weights at 8 weeks
 In general: Heavy body weight, desirable meat type, physical soundness
o For breeding
 Does ready at 5 months
 Take doe to bucks cage
 Don’t leave unattended
 Pregnant does need a nest box at 28 days
 Check on the litter, move the litter to the nest the doe made
 Wean at 4 weeks
 Remove from the nest
o Commercial feed, such as pellets
 Feeding some grass and vegetables promotes gentle behavior
 Want a fiber content at 15%
 Lower demand in the market
o 20$ per processed rabbit
o 5$ per rabbit head
 Pet treats
o 2.50$ per rabbit foot dehydrated
 Pet treats
GOATS
 Best meat goats: Boer, Kiko, Pygmy, Nigerian Dwarf, Tennessee Fainting, Savanna,
Spanish
 Necessities for raising adult goats
o Pen needs to be about 400 square feet of room with 25 square feet of shelter
space. Fence should be at least 42 inches tall
 Big enough for exercise, with shelter needed for cold, rain, and heat
 Well drained
o Feeders need to be off ground
 6 inches of trough space per goat
 Long fibrous food for digestion purposes
 Mix of hay and grain
 Salt lick for minerals
o Automatic float for water recommended
o Hooves need to be trimmed every month
 Average selling price
o 150-175$ per processed goat
o 15$ per goat head
o About 6$ per pound for goat feet

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Meat Production Quail Rabbits Goats

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Selling Meat in Texas

Selling Meat/Poultry to the Public

o Facilities suitable to meet regulatory sanitation performance standards

 Considered livestock, not poultry

o Written sanitation standard operating procedures (SSOP)

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