Small scale butchery

[Hillfarmer18]

I haven't put too much thought into the idea yet but would like to hear people's views on whether it will be viable or not before I do.

The idea is a very small scale butchery used to target people aiming to slaughter small numbers of animals from there smallholdings/farms e.g 1 or 2 lambs/pigs etc for there freezer or to be shared with friends and family.

Due to the large distance from the nearest slaughter house could animals intended for slaughter be transported, slaughtered, butchered and packaged at the small scale butchery before being returned to the customer.
Obviously some necessary licenses will be required but my main question concerns the costs of inspections for food safety etc if there is only going to be small numbers passing through the butchery?

Again not a lot of thought has been put into the idea yet but any replies would be appreciated!

 

[llamedos]

The idea is a very small scale butchery used to target people aiming to slaughter small numbers of animals from there smallholdings/farms e.g 1 or 2 lambs/pigs etc for there freezer

This bit is ok. If you are slaughtering on their own premises for their own consumption.

If their intention is to 'supply' then it is a non starter. It needs to be killed in a licensed approved premises.

This link may provide some help for you https://www.food.gov.uk/business-industry/meat/meat-establishment-approval

 

[Pieces_of_Eight]

I used to know of a travelling slaughterman who visited farms with a van. Think it was only for on-farm consumption though. It was up in the mountains of Wensleydale in the mid 90's.

 

[country_gal]

I'm far from an expert...but my local understanding, purely based on people I know who rear their own meat for personal use is that the animals must be slaughtered and butchered on their own premises....a possible option could be as a "mobile/freelance butcher" where you could go on site to butcher for those who don't know how? I'd imagine the legislation and licenses required could be a minefield (I was amazed by what was involved just for me to sell baking and cooking using own produce at a farmers market!!!!) but I think you may have a good shot at that. I think many people like the idea of their small holding making them a bit more self sufficient but when faced with the reality of slaughtering an animal, they may be a bit unsure....and many more likely won't know where to start with butchery......would love to know how you get on with this if you progress!

 

[JCMaloney]

Absolute minefield. The dual processes between preparing a dead animal (skinning, gutting, removal of spinal process etc etc etc) in advance of butchery ......and then the actual butchery aspect to retail/sale spec would create a pile of pain.
After 30+ years in the meat trade I help out farmers with butchery prep & lessons but its all "under the radar" so to speak.

 

[JCMaloney]

PS: And thats after you`ve killed the animal !

 

[Chasingmytail]

better concentrating on offering the butchery side or offering DIY butchery unit. Slaughter would involve vets, paperwork, waste and prob not feasible as for own use only too risky should someone start selling. Its a shame about small slaughterhouses but pigs need to be tested for disease endless controls.

 

[Greenbeast]

If you are offering something like our butcher offers, which is a professional cutting service only for private customers and small businesses, then yes i can see it being useful.
I'm glad we don't have to fit our fluctuating demand in around a standard butcher shop's workload.
Our guy and his team are fast, efficient, work to tight deadlines and are flexible. They're based in a proper cutting room on a farm and we get our slaughtered animals delivered direct from the abbatoir to him.