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PostPosted: Sat Jan 10, 2015 6:41 pm 
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I've just been asked if on - farm butchering is allowed without licensing. And I had to confess that I didn't really know the answer. But suspected it wasn't.
A friend has asked if he was getting a fair deal being offered a while lamb. Boxed up. For £100.
Discuss.[quote][/quote]

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PostPosted: Sat Jan 10, 2015 8:12 pm 
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Raggy wrote:
I've just been asked if on - farm butchering is allowed without licensing. And I had to confess that I didn't really know the answer. But suspected it wasn't.
A friend has asked if he was getting a fair deal being offered a while lamb. Boxed up. For £100.
Discuss.
Quote:


I'll have it if he doesn't want it.

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PostPosted: Sat Jan 10, 2015 8:15 pm 
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Coltheox wrote:
Raggy wrote:
I've just been asked if on - farm butchering is allowed without licensing. And I had to confess that I didn't really know the answer. But suspected it wasn't.
A friend has asked if he was getting a fair deal being offered a while lamb. Boxed up. For £100.
Discuss.
Quote:


I'll have it if he doesn't want it.

Go halves. :D

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PostPosted: Sat Jan 10, 2015 8:44 pm 
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No, the Butchers' Shop Licensing Scheme was repealed on 1 January 2006. Butchers' premises do not now require a licence to sell unpackaged raw meat and ready to eat foods.


... but you have to register with your local authority as a 'food producing premises'
http://www.food.gov.uk/business-industr ... startingup

& then follow food hyfgiene regulations, etc
http://www.food.gov.uk/business-industry/caterers
specifically ...
http://www.food.gov.uk/business-industr ... e/butchers


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PostPosted: Sat Jan 10, 2015 8:58 pm 
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The Squire wrote:
No, the Butchers' Shop Licensing Scheme was repealed on 1 January 2006. Butchers' premises do not now require a licence to sell unpackaged raw meat and ready to eat foods.


... but you have to register with your local authority as a 'food producing premises'
http://www.food.gov.uk/business-industr ... startingup

& then follow food hyfgiene regulations, etc
http://www.food.gov.uk/business-industry/caterers
specifically ...
http://www.food.gov.uk/business-industr ... e/butchers

Cheers Squit. I thought someone would know the answer.

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PostPosted: Sat Jan 10, 2015 9:39 pm 
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As the Squire says, licensing now really consists of approval visits by the local council and trading standards, and those are essential for selling meat.

There is nothing to stop on-farm slaughter and butchering without approval, as long as it's ONLY for immediate family.

A fair price for a fully butchered and packed lamb depends a great deal on the lamb. Our prime Texel lambs will provide carcase of about 22 kg, with lots of clear meat, only a tad of fat, and not too much bone or gristle. Any butcher would buy one like that off us for £90, and slaughter + butchering costs us £30, so allowing £5 for transport and fiddling around means we charge £125 this year. If you were buying the same thing retail as a whole lamb it would be more like £150, and adding up the costs of individual bits of meat in Tescos will come to between £200 and £250.

On the other hand, a small Welsh Hill lamb will only weigh 10 - 12kg as a carcase, and the proportion of good meat would be much lower as well. Perfectly good meat probably, but mixed with relatively a lot more fat and bone. A fair price for one would be maybe £60 to £70.

Most lambs will be somewhere between those two examples.


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PostPosted: Sat Jan 10, 2015 10:17 pm 
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Bethesda Meats (localish farm shop) were doing 1/2 lamb boxed for £50 just before chrimbo, 1/2 a pig was £100.

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PostPosted: Thu Jan 15, 2015 9:11 pm 
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The Squire wrote:
No, the Butchers' Shop Licensing Scheme was repealed on 1 January 2006. Butchers' premises do not now require a licence to sell unpackaged raw meat and ready to eat foods.


... but you have to register with your local authority as a 'food producing premises'
http://www.food.gov.uk/business-industr ... startingup

& then follow food hyfgiene regulations, etc
http://www.food.gov.uk/business-industry/caterers
specifically ...
http://www.food.gov.uk/business-industr ... e/butchers


Can anyone define butchering ?
Is that just the cutting up of a carcass or is that the slaughter, dressing & butchering ?

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PostPosted: Thu Jan 15, 2015 9:20 pm 
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Butchering is the division of the carcass after slaughtering.
Trimming and dressing are different disciplines.

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PostPosted: Thu Jan 15, 2015 9:24 pm 
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Lord Muck wrote:
Butchering is the division of the carcass after slaughtering.
Trimming and dressing are different disciplines.


Thank you

My understanding was that you could kill & cut on farm for your own consumption only, not for sale.

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PostPosted: Thu Jan 15, 2015 9:27 pm 
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rogerm wrote:
Lord Muck wrote:
Butchering is the division of the carcass after slaughtering.
Trimming and dressing are different disciplines.


Thank you

My understanding was that you could kill & cut on farm for your own consumption only, not for sale.

I think (and that is only what I can remember) that you are correct.
For sale or public distribution you would need all the forms, certs, prep areas, stainless etc.

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PostPosted: Thu Jan 15, 2015 9:34 pm 
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Lord Muck wrote:
rogerm wrote:
Lord Muck wrote:
Butchering is the division of the carcass after slaughtering.
Trimming and dressing are different disciplines.


Thank you

My understanding was that you could kill & cut on farm for your own consumption only, not for sale.

I think (and that is only what I can remember) that you are correct.
For sale or public distribution you would need all the forms, certs, prep areas, stainless etc.


Dodgy internet connection this evening, but yes to Muck's comments, and different authorities control slaughter as opposed to cutting. Game (e.g. deer) are different again.


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PostPosted: Thu Jan 15, 2015 10:18 pm 
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rogerm wrote:
The Squire wrote:
No, the Butchers' Shop Licensing Scheme was repealed on 1 January 2006. Butchers' premises do not now require a licence to sell unpackaged raw meat and ready to eat foods.


... but you have to register with your local authority as a 'food producing premises'
http://www.food.gov.uk/business-industr ... startingup

& then follow food hyfgiene regulations, etc
http://www.food.gov.uk/business-industry/caterers
specifically ...
http://www.food.gov.uk/business-industr ... e/butchers


Can anyone define butchering ?
Is that just the cutting up of a carcass or is that the slaughter, dressing & butchering ?


Butchering is letting raggy loose with a set of spanners, correction, any spanners :wink:

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PostPosted: Sun Feb 15, 2015 9:38 pm 
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Mrs cz used to butcher our pigs and for sale. She looked into quite well and I think you could do 2 days per month butchering with no certs at all.


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