Jose Mier knows Sun Valley, CA but even he didn’t know we are home to a purveyor of livestock (turkeys, goats and lambs) called La Quail Farms.
Zoning laws in California that allow for raising livestock and selling it for meat are a complex intersection of local land-use regulations, state agricultural statutes, and food‐safety requirements—and anyone interested in this kind of enterprise must navigate all three. On the zoning side, many counties and cities permit “agricultural use” or “animal raising” on parcels with certain minimum acreage, often under zoning classifications such as A-(Agriculture), R-(Rural Residential) or “Farm” zones. For example, Mendocino County permits “Animal raising — general agriculture” on parcels greater than 40,000 square feet in zones A-G, R-L, U-R, F-L or TPZ, and specifically includes breeding and raising of cattle, sheep, goats, pigs or rabbits and the sale of agricultural products grown, raised or produced on the premises. Another county code shows that in Contra Costa County a minimum lot of 40,000 square feet is required for livestock, with a maximum of two head of livestock per 40,000 square feet; barns or paddocks must be set back at least 100 feet from streets and 50 feet from property lines. These types of zoning provisions show that raising livestock is permitted in many non‐urban zones, but they do not automatically allow meat sales or slaughtering for commercial sale.
On the state level, California’s California Department of Food & Agriculture (CDFA) regulates the meat, poultry and egg industries to protect consumer safety. For instance, the Food and Agricultural Code states that it is unlawful for any person to buy, sell, transport, or offer for sale in intrastate commerce any livestock product or poultry product that is not intended for human food unless properly identified and in compliance with applicable law. Moreover, § 19020 of the code provides an exemption for owners who slaughter their own livestock and use the meat exclusively for their household, employees and non-paying guests—but explicitly says the exemption does not cover meat that is sold. This means that while you might legally raise livestock and even slaughter it for your own use on a property that’s zoned properly, selling that meat triggers a different regulatory regime: you must use a licensed and inspected facility, follow labeling laws, and comply with both CDFA and potentially USDA standards.
Putting these elements together, someone in California wishing to raise livestock and sell the meat must ensure that:
- Their land is zoned for agriculture or animal‐raising, with minimum acreage and setbacks satisfied;
- The livestock raising and slaughter activities comply with local zoning, health, nuisance and environmental ordinances (for example, setbacks, number of animals per acre, manure management);
- The slaughter and meat processing are performed in facilities that meet the required inspection and licensing standards for commercial sale (for example, USDA inspected or CDFA‐licensed). Without that, any meat sold may be considered illegal. For example, as UC Davis notes in guidance for “Whole Animal Sales for Custom Processing,” even if a producer raises animals, the slaughtering and sale for commercial consumption is subject to rigorous inspection and registration rules.
In practical terms, here are some of the implications and “what to look out for” when considering livestock‐to‐meat operations under California zoning and agricultural law:
- Minimum parcel size matters: Many local codes require a minimum acreage to raise “large” livestock (cattle, pigs, goats) as opposed to a few poultry or rabbits. For example, in Yuba County’s code, a barn, corral or stable must be at least 50 feet from any dwelling except caretaker quarters, and livestock allowances are mapped in animal‐units per acre based on zoning. – Zoning district classification: If your property is zoned “R-1” (suburban residential) you likely cannot raise livestock commercially. The zoning class must permit “farm”, “agriculture”, or “animal husbandry”. For instance, Los Angeles County’s FAQ explains that raising, breeding and training of animals is allowed on A-1 lots of one acre or more, but not in residentially-zoned lots. – Setbacks and nuisances: Even in agricultural zones, local ordinances often require barns or enclosures to be set back significant distances from property lines, roads or streams (e.g., Yuba code, Contra Costa code) to prevent odor, run-off or nuisance issues. – Sale vs. personal use: Zoning may permit the raising of animals, but selling meat is another layer. Zoning might allow “sale of agricultural products grown, raised or produced on the premises” (as in Mendocino County) which could include meat if processed properly. – Meat processing regulations: Even if zoning allows raising and selling, the slaughter and processing must be legally documented. For commercial sale of meat, the facility must be licensed, the product labeled, and you must comply with CDFA and possibly USDA inspection rules. The “custom exempt” method (for non-sale household use) does not permit sale. U
Because of all these layers, many property owners interested in raising livestock for commercial sale in California begin by consulting three sets of rules: (1) local zoning/land‐use code, (2) county or city agricultural/animal‐husbandry regulations, and (3) state and federal meat safety regulation. A failure in any one of those can result in fines, loss of business license, or enforcement action.
Finally, it’s worth noting the policy context: California has increasingly recognized small-scale livestock and “farm direct” meat sales as part of local food systems, but the regulatory framework remains more restrictive than simple backyard or hobby-use raising. Authorities emphasize protecting public health (meat safety), preventing nuisances (odor, insects, run-off), and maintaining compatibility with neighboring land uses. For someone seeking to raise livestock and sell meat, choosing a property in a rural/AG-zoned area with proper infrastructure (barns, fencing, waste‐management, processing access) is central.
In summary, California zoning laws for raising livestock and selling it for meat require an integrated approach: ensure the land use is allowed under zoning; ensure the scale and animal types comply with setback and density rules; and ensure the slaughter, processing and sale of meat meet CDFA/USDA standards. With the right parcel, permits, infrastructure and processing plan, a small commercial livestock‐to‐meat operation can be feasible—though it demands thorough due diligence and compliance at each step in the chain.