Rural Money: “One Big Beautiful Bill” Act Gives Farmers Greater Flexibility on Farmland Taxes

Learn the conditions farmers must meet to qualify for this new three-year tax deferral on farmland sales, how much it could save, and other details to consider.

PARKER, COLORADO (RFD-TV) — Farmers are now able to defer paying tax on the sale of farmland. It is one of the many provisions of the “One Big Beautiful Bill” Act (OBBBA) and allows producers to defer paying the tax over a three-year period. However, there are a few requirements.

Farm CPA Paul Neiffer joins us on Thursday’s Market Day Report for a closer look at the conditions a farmer must meet to qualify for this new three-year tax deferral on farmland sales, how much it could save, and other details to consider.

Related Stories
The National Farm Machinery Show is underway in Louisville, Kentucky, bringing together the latest in agricultural equipment, technology, and innovation. Here are some highlights from the trade show floor so far!
Specialty Crops Acreage Reporting Deadline for 2025 is March 13
RealAg Radio host Shaun Haney discusses how AI integration in grocery retail could impact farmers and the broader food supply chain.
Livestock Conservancy Senior Program Manager Jeannette Beranger explains the upcoming poultry census and ongoing efforts to preserve rare and heritage poultry breeds raised across the U.S.
Alliant Chairman of Agriculture and former U.S. Ag Secretary Mike Johanns explains the R&D Tax Credit, the recent Tax Court ruling, and ways livestock producers and agribusinesses can qualify.
Texas Ag Commissioner Sid Miller joins us to discuss the cattle herd rebuild, trade concerns, and how ranchers would define “America First” policy priorities.
Ag Committee Chairman Rep. Glenn “GT” Thompson has referred to the proposal as “Farm Bill 2.0.”
RealAg Radio host Shaun Haney talks about the U.S. House’s latest vote to roll back tariffs on Canada and the ongoing discussions surrounding North American trade.
AFBF Economist Samantha Ayoub discusses the latest data on Chapter 12 farm bankruptcy filings and what the troubling trend signals for the farm economy. At the same time, bigger loans and higher rates are squeezing working capital and increasing financial risk.

LATEST STORIES BY THIS AUTHOR:

Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!