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Farm Building and Infrastructure
Rural Diversification
Rough Meat Prices
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<blockquote data-quote="Old Boar" data-source="post: 7005985" data-attributes="member: 2957"><p>When I first started and did not know what to charge, I looked at supermarket prices and then internet prices, and went somewhere between the two. The sausage price probably doubled in the first couple of months and chops came down a bit.</p><p></p><p>To get rid of it and to make a profit can be a fine line. </p><p></p><p>And no, I would not think the EHO would let you vac pac in the kitchen unless you have an all stainless steel job, no pets and could use it as an operating theatre. You would also need a full HACCP for that.</p><p></p><p>Get insurance. There is always one numbty who decides they have found a plaster/glass/hair in their meat.... and use bright blue plasters cos they claim it was pink and then you are in the clear. And dont use anything glass. </p><p></p><p>There is more money in burgers and sausages but it takes time, needs specialist equipment and ingredients, and a separate place to do it.</p><p></p><p>The best thing to do is have a meeting with the EHO and ask their advice, say you are thinking of starting, and get them on your side from the beginning. Othewise they will pick holes in whatever you do and visit during the Christmas rush.</p></blockquote><p></p>
[QUOTE="Old Boar, post: 7005985, member: 2957"] When I first started and did not know what to charge, I looked at supermarket prices and then internet prices, and went somewhere between the two. The sausage price probably doubled in the first couple of months and chops came down a bit. To get rid of it and to make a profit can be a fine line. And no, I would not think the EHO would let you vac pac in the kitchen unless you have an all stainless steel job, no pets and could use it as an operating theatre. You would also need a full HACCP for that. Get insurance. There is always one numbty who decides they have found a plaster/glass/hair in their meat.... and use bright blue plasters cos they claim it was pink and then you are in the clear. And dont use anything glass. There is more money in burgers and sausages but it takes time, needs specialist equipment and ingredients, and a separate place to do it. The best thing to do is have a meeting with the EHO and ask their advice, say you are thinking of starting, and get them on your side from the beginning. Othewise they will pick holes in whatever you do and visit during the Christmas rush. [/QUOTE]
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