Oregon Agriculture

​​​​​​​​​​​​Background

Farmers and ranchers in Oregon raise and sell livestock for a variety of local, regional and international markets. Processing and inspection are necessary steps connecting farms to consumers.

Federal law requires that meat sold for retail/wholesale markets be processed at a federally inspected facility. Currently 27 states have cooperative inspection programs that are equal to federal inspection and are overseen by the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA, FSIS), but Oregon does not. This means that facilities in Oregon wishing to sell meat to retail/wholesale markets must be inspected by USDA.

The Oregon Department of Agriculture (ODA) Food Safety Program licenses all processors, both USDA inspected and exempt facilities that are not inspected by USDA. The ODA inspection ensures compliance with construction, sanitation, liquid and solid waste disposal, and animal theft regulations. Exempt facilities that are inspected by ODA, but not USDA, can only provide custom processing services for the owners of livestock.

Growing the market demand for local meat products

The ODA Agricultural Development and Marketing Program works to support producers and processors understand the market demand for meat products in retail channels including direct to consumer marketing channels. It also supports local, domestic and international promotions and works to help support and expand meat processing capacity in Oregon. ​

Does Oregon have a State Meat Inspection Program?​

No, the Oregon State Meat Inspection Program ended in 1971 due to budget constraints. States may apply and enter into a cooperative agreement with the USDA, FSIS to operate a State Meat Inspection Program equal to the USDA, FSIS federal inspection program.  Meat processed and inspected under a State Meat Inspection program may be sold in-state only.

The Oregon Department of Agriculture was allocated, by the 2020 special session of the Oregon Legislature, funding to start-up an Oregon State Meat Inspection Program. This includes work with USDA to develop and implement a program and work with stakeholders to identify the potential benefits of an Oregon State Meat Inspection Program. To learn more, see ODA's Meat Inspection Information sheet​.

Meat industry stakeholders

The Oregon Department of Agriculture (ODA) has established a meat industry stakeholders group to bring together a wide variety of representatives including producers, USDA inspected meat processors, custom processors, food bank and retail buyers, associations, university representatives and federal, state, county government officials.

The purpose of the stakeholder group is to work with ODA as we develop and implement a State Meat Inspection Program and work together to identify opportunities to grow markets and processing capacity for locally sourced and processed meat.

To continue this work, we have created three workgroups:

​​​​Participants in this workgroup discuss and assess the market demand and opportunities for local meat products and develop educational and promotion programs as needed.

Meeting schedule and how to join the meeting remotely​

February 18, 2021 - 2:00 PM to 4:00 PM
February 4, 2021 - 2:00 PM to 4:00 PM
January 7, 2021
December 3, 2020
November 19, 2020
November 5, 2020​​

​​​​Participants in this workgroup discuss and work with the ODA to review and identify rule making necessary to implement an Oregon State Meat Inspection program.

Meeting schedule and how to join the meeting remotely​

March 11, 2021 - 9:00 AM to 10:00 AM
February 11, 2021 - 9:00 AM to 10:00 AM
January 14, 2021
December 10, 2020
November 5, 2020​

​​​​Participants in this workgroup discuss the challenges and opportunities for producers and processing facilities to successfully expand existing facilities or open new facilities in Oregon to process local meat.

Meeting schedule and how to join the meeting remotely​

February 9, 2021 - 2:00 PM to 4:00 PM
January 26, 2021
January 12, 2021
December 15, 2021
December 1, 2021
November 17, 2020
October 28, 2020​

Producer survey

The supplier workgroup has developed a survey for Oregon Ranchers and Farmers who sell meat direct to consumers or restaurants or may have an interest in doing so.  

Please complete the survey​ prior to Monday, February 15

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​Conta​ct

Jess Paulson
Director of Market Access & Certification Program Area
Agricultural Development & Marketing
1207 NW Naito Parkway
Portland, OR 97209
Phone: 503-507-9313
Rusty Rock
Program Manager
Food Safety
Salem, OR 97301
Phone: 503-986-6464
Isaak Stapleton
Director of Food Safety and Animal Health
Food Safety
635 Capitol St NE
Salem, OR 97301
Phone: 503-986-4727
Karla Valness
Special Assistant to the Director
Director's Office
635 Capitol Street NE
Salem, OR 97301
Phone: 503-986-4554
Theresa Yoshioka
International Trade Manager
Agricultural Development & Marketing
1207 NW Naito Pkwy, Suite 104
Portland, OR 97209
Phone: 503-887-8532
Alt Phone: 503-872-6600
Fax: 503-872-6601