One thing to take into consideration if you are looking to Organic certification for meat is where your nearest certified organic abbatoir is. Our neighbours are certified organic (dairy and cheese) and have to take their stock over the border for organic slaughter.
If you want to sell live animals then you need to work out how to sell either through organic markets (not common hereabouts) or directly farm to farm. There will be no premium, in fact quite the reverse, if you sell through non-organic channels.
Just looked up where you are and I see you are near Blackmoor Gate - territory I know extremely well! For advice on organic butchering and selling, talk to Jackie at
Little Comfort Farm between West Down and Braunton. She's been through it all and knows which abbatoirs, butchers, etc to use.
Buy some of her beautiful pork, beef and/or eggs and ask her.
At Lynton Farmers' Market and others, when I was down there, there were a lot of producers subscribing to something like the Wholesome Food Producers' association. If you're looking at it from a veggy perspective, it could be worth talking to some of those.
Do let us know what you find out and how you get on.