Small-acreage lamb or beef, sold direct

Local households, foodies and farmers' market shoppers, plus some cafes and restaurants that want locally raised meat.

Selling processed meat by the box or share, usually at a higher price per kilo than saleyard animals. Income comes in lumps after each batch is processed, not every month.

• Basic livestock handling and animal welfare
• Pasture and water management
• Selling and building a local customer list
• Record keeping

• Property registration and animal identification (PIC, NLIS tags and movement records), check your state's rules
• Meat must be processed at a licensed facility, and selling it may have labelling and food safety rules, check your state's food authority
• Council zoning and any limits on livestock numbers on small blocks
• Public liability insurance, plus farm insurance for stock, equipment and fencing
• Drought, feed costs and animal health can change your costs quickly, so have a plan for dry seasons
• Check biosecurity duties and any animal welfare standards that apply to your stock

Startup costs are typically around $5,000 to $25,000, depending on stock numbers, your land and equipment. These are estimates, and drought, feed costs and animal health can change your costs quickly.

Monthly revenue is typically around $500 to $3,000, depending on how many animals you raise and how many local customers you build. Have a plan for dry seasons, as conditions can affect your costs.

Check your state's rules on property registration and animal identification (PIC, NLIS tags, movement records). Meat must be processed at a licensed facility, with labelling and food safety rules to check. Also check council zoning and livestock limits.