Small farm raising pasture-raised lamb or pork

Households buying freezer boxes or shares, farmers' market shoppers, local butchers and restaurants that want local meat.

Selling whole, half or boxed cuts by weight after processing, often with deposits taken in advance to cover feed and processing costs.

• Animal care and handling
• Fencing, pasture and basic farm maintenance
• Planning feed and processing dates
• Direct sales and customer communication

• Meat sale rules differ by province, and many places require processing at an inspected facility: check with your provincial agriculture ministry
• Chicken, turkey, eggs and dairy are under supply management, so check quota rules with your provincial marketing board before choosing animals
• Livestock registration, animal welfare and manure management rules: check provincial and municipal requirements
• Farm liability insurance and coverage for livestock and equipment
• Winter feed, housing and vet costs, plus the risk of animal losses
• Land costs can be high, so consider leasing before buying

Estimates for this business are typically around $10,000 to $50,000 to start, depending on land, fencing, animals and equipment. Land costs can be high, so consider leasing before buying.

Estimated monthly revenue is typically around $1,500 to $7,500, depending on herd size, how many cuts you sell and who your customers are. Winter feed, housing, vet costs and animal losses will affect what you keep.

Check with your provincial agriculture ministry, as meat sale rules differ by province and many places require processing at an inspected facility. Also check supply management quota rules for chicken, turkey, eggs and dairy, plus livestock registration, welfare and manure rules.