I do know that there has to be a separate room for slaughter and another for the cutting up of the meat.  There are other regulations, too, but I'm not sure of what all they are.  You should probably check with the Ag department of your state, as I'm sure that regulations are different from state to state.

Karen

http://www.facebook.com/MrsKsCreations

Now at this time I'd look into a basic bank loan for the business.  The model in todays world would indicate you would be able to pay the money back ahead of time.  Many small grocers came back into the markeet place after the price of fuel went up. They use local meats like they did before.  If you took on this business, and hired someone with a lot of time in the business to do the cuts and kills, and you did the business managment selling and learned form that person... you could make money.

With all this in mind I wondered about setting up a poultry processing place. My reasearch was more based on geography rather than the legalities of it. I have started a number of businesses and have "wondered" about many more and what I do is keep books that I write ideas and anything relevant that I think of. If I later see an oppotunity I MAY pull the book and implement the plan. With the poultry processing I have this as a plan I may impliment but not in the US but in my native England. There seems to be much more requirement and prices are higher there, there is also a higher interest in "special" breeds and organics etc that means there are POSSIBLE oppatunities. For example at Christmas "free range" Turkeys (16# dressed) can go for over $75.

Another option is to become a mobile poultry processer, I have seen a british TV program about a man who has done this apparently successfully.

To add to the answer of the original post: When I lived in England a local farmer did exactly what you are thinking of doing. his business developed so that he ended up building a processing facility on one end of his farm and a retail shop selling only his own meats on the other end of his farm. I understand he is doing good and has a very loyal customer base from both retail and restaurant clients. He raises beef, mutton, lamb, pork, ducks, turkies and chickens and sells fresh not frozen. At Christmas and Easter (These are the two big holidays in England) he works a previous order system, ie you must order you meat in advance, you can even go and point at the turkey and say "that one".

As far as regulations go I personally would not get too phased by them, firstly they must be written down somewhere so get a copy and read them, then read again until you understand them fully, once you understand them build you operating plan around them, these regulations are designed to safeguard the public, this also safegurds your business by keeping customers. IMHO only the ignorant are put of by goverment red tape, I use it to help me understand what the government expects of me in my business dealings.

I further wish you all the best with your new business and will be really interested in hearing all the ups and downs you encounter and remember what you are thinking of is one of the olded professions man has done, right there with hunter and prostitute!! keep it clean and good luck.

A handy person could build a dunking/scaulding rack, whizz Bang plucker and some cones.  I saw a fellow online who had a protable tent to do the work it. The same sort of thing you would take to a flea markeet. That way he could do his work with out anyone seeing the brutal work.

Killing the animal is possibly just as important as important as cutting. stressful animals will have a bad taste.

If your talking about being a processor/slaughterer then I can't help too much because I don't know the in's and out's.  However, I can tell you a few things about general butchering which may be of some use.

Get a good hot-water heater.  Industrial if you can.

Tile/stainless steel every surface.

Put multiple drains in every floor. And an issue I have had Everywhere I have worked... make sure the floor slants toward those drains!!!  Before you buy dump a bucket or 3 of water on the floors and make sure it will almost completely drain on its own.

One of the best ways to clean the establishment is a hose with attachments that automatically add soap.  Hot Soap the entire facility down, machines and all.  Scrub it all.  Rinse with near boiling water (from hose).  Clean, safe, sterile.

Get chain-gloves/kevlar-gloves.  Make everyone who touches a knife/blade/surface wear them.  Seriously, saves fingers.

Higher experiences butchers.  You cannot even understand how much meat is lost by bad butchering.  Then get these butchers to help you train new ones (This is important because then you have butchers who have learned at your place and won't want to leave because they have always been there and they started there)

Refrigeration/Freezer Space:  Your turnover is inevitably limited by three things Animals-Men-Storage.  Don't assume people will get their stuff immediately, they won't.  People will forget or they won't have the money  and you will have to sell it. Heck, thats how I get my deer meat every year.

Figure out a Dozen or so sausage recipe's for each type of animal (pork, beef, goat, etc).  People will pay for you to flavor and put it in the casings.

Hope this stuff helps, I have been a cook for over a decade and could probably help with sanitation questions if you need it.

Best of luck!

*Edit* Also, check into an Meat Aging Facility.  If you find the requirements and regulations you can improve the variety of items you can sell.  You will have to rely on quality far surpassing the standard grocery stores to keep your customers.  Aged meats will help to give that edge that the stores just can't provide.