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shadiya
Joined: 02 Feb 2008
Posts: 1285
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 Posted: Fri Jun 15, 12 10:22 am Post subject: On farm slaughter |
 
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Does anyone know what the current state of play is on slaughter on farm for personal consumption? Or can someone point me at a place that says?
Just took Jim to the local abbatoir and had forgotten how gruesome the place is. We have some pigs here and I really don't want to take them in when it's time, would much rather do it here. |
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Bungo
Joined: 21 Dec 2011
Posts: 354
Location: Wye Valley
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| Posted: Fri Jun 15, 12 10:33 am Post subject: |
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Think you are allowed to DIY , but you are not allowed to sell or let anyone else eat the meat IIRC.  |
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perlogalism
Joined: 27 Nov 2009
Posts: 440
Location: Near Welshpool
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| Posted: Fri Jun 15, 12 11:04 am Post subject: |
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| Bungo wrote: |
| Think you are allowed to DIY , but you are not allowed to sell or let anyone else eat the meat IIRC. |
That's what I understand too.
I'm in a bit of a dilemma: My local abattoir has just closed and the nearest one now is a long way away. I do have a local slaughterman who will come to me, kill and butcher my animals - illegally of course 
That's fine for Sheep but the thought of de-hairing a BIG Pig is fairly daunting! There's also the question of how to deal with big steaming piles of guts  and hanging the Sheep to mature. |
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
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| Posted: Fri Jun 15, 12 12:18 pm Post subject: |
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Here's some information from the DEFRA archives :
On farm killing and slaughter
Anyone killing or slaughtering an animal or bird on a farm must hold a slaughter licence unless the animal:
is being killed for the purposes of disease control;
is being killed by means of free bullet in the field (in such instances, the individual should hold the relevant firearms certificate);
is suffering and is being killed for emergency reasons relating to the welfare of the animal and where the animal needs to be killed/slaughtered immediately;
is being killed by its owner for his private consumption;
is being killed by a qualified veterinary surgeon.
The link is here : http://archive.defra.gov.uk/foodfarm/farmanimal/welfare/slaughter/index.htm
Pigs and other large animals are normally killed in the winter when there are no flies about and hung outside otherwise you need to use a very large fridge or a cold store.
It takes us about three quarters of an hour to shave a 300k pig using the hot water method and sharp knife. We drop the guts into a black bin and either bury them (Then plant a tree) or put them in the woods for the foxes etc. |
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VSS
Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales
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Melli-Jane
Joined: 09 Mar 2011
Posts: 272
Location: East Sussex
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| Posted: Mon Jun 25, 12 12:51 pm Post subject: |
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Hi - try the humane slaughter association website. they have some good documentation and offer plenty of advice... I arranged a lecture with the HSA recently to our training group. this is a good article http://www.hsa.org.uk/Resources/Publications/Technical%20Notes/TN8.pdf
you can home slaughter for your own consumption - the HSA can advise on the best methods (stun, free bullet etc etc).
PS...whilst people do burn or bury waste, it is strictly illegal to do so due to contamination risks unless you are in an official remote area (100km or more from disposal facility), any waste should be disposed of by taking to your local knackerman or abbatoir.
good luck! |
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SandraR
Joined: 22 Oct 2006
Posts: 2346
Location: Devon
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| Posted: Mon Jun 25, 12 2:56 pm Post subject: |
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Possibly NOT the way to do it these days. Cobbled farmyard, cigarette in mouth..my great grandfather and friend home slaugtering a pig.
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tahir
Joined: 28 Oct 2004
Posts: 44283
Location: Essex
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| Posted: Mon Jun 25, 12 2:56 pm Post subject: |
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Great pic |
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Rob R
Joined: 28 Oct 2004
Posts: 31902
Location: York
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| Posted: Mon Jun 25, 12 6:48 pm Post subject: |
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Yep, I can imagine what my dad would have said if I'd ever whipped out a camera  |
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