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Livestock & Forage
Anyone butchering beef and selling directly to local outlets?
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<blockquote data-quote="Old Boar" data-source="post: 2654108" data-attributes="member: 2957"><p>I did it for years with pork, but the regs are the same. A cutting plant has to have a licence, and be inspected regularly by Health Officers of the county in which you are selling. You would also need "Scores on the doors" and a full and up to date HACCUP. The cutting plant can be owned by anyone, including the slaughter house. If the slaughter house are cutting, make sure they can cut to your requirements (some just cut one way and that is it), and if you want sausages with the bits, quite a few do not do this, but this is what most customers buying boxes want. </p><p></p><p>You may find someone who can cut for you who is selling meat locally (I cut lamb and beef and the odd goat regularly for others), and this can be better value than the slaughter house. You will need everything in vac bags and clearly labelled, and the slaugher house will charge extra for this. </p><p></p><p>I had a large chiller unit so could hang for as long as the customer wanted, but some slaughter houses will not want your beef hanging for long, taking up room. (hanging times and temps daily have to be written down).</p><p></p><p>Find out what your local slaugherhouse offers, and then find out what the customers want and see if they are close. You may find an independent butcher may be cheaper (and will make sausages). </p><p></p><p>You will need to prove that the meat temp did not rise when you deliver (reuseable sheet ice packs are your friend) so create a form and write down the temps at half hour intervals, and you WILL need insurance because you get the odd customer who sees you as a way of making money.</p><p>It is worth it as you can get more for your animal (a lot more usually) but find out the costings locally first for slaugher/cut/pack, and then cost in your time and petrol and hassle. Good luck!</p></blockquote><p></p>
[QUOTE="Old Boar, post: 2654108, member: 2957"] I did it for years with pork, but the regs are the same. A cutting plant has to have a licence, and be inspected regularly by Health Officers of the county in which you are selling. You would also need "Scores on the doors" and a full and up to date HACCUP. The cutting plant can be owned by anyone, including the slaughter house. If the slaughter house are cutting, make sure they can cut to your requirements (some just cut one way and that is it), and if you want sausages with the bits, quite a few do not do this, but this is what most customers buying boxes want. You may find someone who can cut for you who is selling meat locally (I cut lamb and beef and the odd goat regularly for others), and this can be better value than the slaughter house. You will need everything in vac bags and clearly labelled, and the slaugher house will charge extra for this. I had a large chiller unit so could hang for as long as the customer wanted, but some slaughter houses will not want your beef hanging for long, taking up room. (hanging times and temps daily have to be written down). Find out what your local slaugherhouse offers, and then find out what the customers want and see if they are close. You may find an independent butcher may be cheaper (and will make sausages). You will need to prove that the meat temp did not rise when you deliver (reuseable sheet ice packs are your friend) so create a form and write down the temps at half hour intervals, and you WILL need insurance because you get the odd customer who sees you as a way of making money. It is worth it as you can get more for your animal (a lot more usually) but find out the costings locally first for slaugher/cut/pack, and then cost in your time and petrol and hassle. Good luck! [/QUOTE]
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Anyone butchering beef and selling directly to local outlets?
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