Pasture-Raised beef or pork sold direct

Households wanting locally raised meat, health-minded shoppers, local restaurants and butcher shops, and farm-share or farmers market customers.

Customers pay per pound for meat sold as shares or cuts, often with a deposit up front. Selling direct captures more of the price than selling live animals at auction, but you carry the processing and marketing costs.

• Livestock handling and herd health
• Pasture and land management
• Marketing and customer relationships
• Budgeting and record keeping

• Land costs or lease terms, and whether your property is zoned for farming
• Inspection and labeling rules for selling meat, which differ by state, check with your state department of agriculture
• Livestock and farm liability insurance, and a plan for animal health and vet care
• Sales tax and business registration, check with your state
• Cash flow is slow because animals take many months to reach market weight, and feed, hay and weather swings can hit costs hard

Startup costs are typically around $25,000 to $120,000, depending on land costs or lease terms, herd size and equipment. Check whether your property is zoned for farming before you commit.

Monthly revenue is typically around $2,000 to $10,000, depending on herd size and how you sell. Cash flow is slow because animals take many months to reach market weight, and feed, hay and weather can hit costs hard.

Check inspection and labeling rules for selling meat, which differ by state, with your state department of agriculture. Also check zoning for farming, livestock and farm liability insurance, and sales tax and business registration with your state.