Beef Cattle Rules and Regulations
What are specific livestock rules and regulations for California?
California Livestock Laws
If you have questions regarding cattle and livestock production laws, the California Department of Food and Agriculture (CDFA) has a helpful list of agricultural laws and their corresponding definitions.
Environmental Regulations
For specific laws regarding manure management procedures, regulations are available to read on the California Water Boards website. Regarding beef cattle greenhouse gas emissions, the California Air Quality Bored does not have specific regulations for beef cattle methane emissions. However, the dairy sector is required to significantly reduce their methane emissions in the next decade (see here for more information).
Branding and Brand Inspections
In California in order to sell, transfer, or harvest cattle a hot iron brand is
required. In order for the brand to be admissible it must be registered with the CDFA. For the right of continued brand use, the brand needs to be renewed every two years by or prior to April 30th. For brand registry, click on the links below.
Moving Cattle
California has specific entry requirements for moving cattle into the state. To learn more about the necessary health records a permits needed to move cattle into the state download the CDFA beef cattle requirements fact sheet.
For information on moving animals from California to other states, check the USDA State Regulations webpage and call the state of destination. The websites InterstateLivestock.com and AnimalRegs.com are other resources for veterinarians and contain information on entry requirements for states.
How can I sell my beef?
One of the first questions to ask is, "How can I sell my beef?". Principally, the ability to legally sell domestic meat and meat products depends on where the animal will be harvested. In California there are three types of slaughter facilities including federally inspected, state inspected, and custom exempt facilities. Of these facilities, only federally inspected facilities allow for the retail sale of meat. However, with AB 2114 producers can now partake in "cow-share" programs and sell the live animal to the costumer in advance of slaughter. (See Figure 1 for a quick reference guide on how you can sell your meat). 
Photo Cred: Sarah Klopatek
Different Types of Slaughter Facilities
Federally Inspected
Federally inspected facilities are overseen by the Department of
Agriculture’s (USDA) Food Safety Inspection Service (FSIS). They are required by law to provide inspection for all federally-regulated processing facilities. Without the inspector present, the establishment cannot process cattle, hogs, or poultry. To ensure meat safety in all federally inspected plants USDA inspectors are required to inspect all live animals prior to harvest (at the slaughter facility) and perform additional inspections post-harvest. If the carcass fails to pass the USDA inspections the carcass is condemned and cannot enter the food supply. If the carcass passes USDA inspection the carcass is stamped with a non-toxic ink stamp, demonstrating that the carcass has passed USDA inspections.
Stamp used to indicate that carcass has been federally inspected. Stamp is placed on primal cuts, but not every retail cut.
Can I sell my meat?
Yes, USDA slaughtered animals can be sold to restaurants, grocery store meat departments, specialty meat markets, and sold retail on-site.
State Inspected
State inspection programs operate under a cooperative agreement with the USDA Food Safety and Inspection services. The facilities in states with state inspection can choose between FSIS or state inspection. The difference between the two approaches is that state inspection programs only allow for meat processed in these facilities to be sold within the state- “intrastate”- while FSIS inspected facilities can export meat to other states, or “interstate.” In California, state inspected slaughter facilities are under state guidelines.
Can I sell my meat?
No, meat processed at these locations cannot be sold and can only be used by the owner, owner’s family, non-paying guests and employees. However, under AB 2114 ranchers can now sell costumers a whole or partial steer. This type of transaction is possible if a costumer purchases the live animal directly from the rancher prior to slaughter and the consumer pays the harvesting facility for harvesting and cut and wrap services directly (See cow-share program for more information).
Custom Exempt Facilities
Custom-exempt facilities are not inspected on a daily basis, nor are the animals and meat products handled there, however the buildings and equipment are inspected for proper sanitation and maintenance. Meat products processed at these facilities can only be used by the owner of the animal.
Can I sell my meat?
No, meat at these facilities cannot be sold or donated to anyone else. However, under AB 2114 ranchers can now sell costumers a whole or partial steer. This type of transaction is possible if a costumer purchases the live animal directly from the rancher prior to slaughter and the consumer pays the harvesting facility for harvesting and cut and wrap services directly (See cow-share program for more information).
On Farm Harvesting and Processing
There is no oversight for harvesting and processing livestock at home. However, meat processed at home is not available for resale.
Can I sell my meat?
No, meat can only be consumed by owner.
For more information regarding cattle harvesting and processing information download the UCANR Harvesting Fact Sheet or the UCANR publication Selling Meat and Meat Product Guidelines. If you are interested in selling whole animals for costum processing click here.
