The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: Farmonacard on March 18, 2011, 10:50:26 am

Title: Area and Equipment for Cutting Up A Carcass
Post by: Farmonacard on March 18, 2011, 10:50:26 am

Hi All

I was reading through a few of the old topic and one with regards to What does your Butcher Charge.  In the long term I would like to have an area for preparing meat, making sausages and bacon etc as yes cutting out the middle man would make sense (if you can do it yourself!).  I know you can do this in your kitchen but mine is tiny and with kids around I would like a place where its obviously kept clean and you know the door can be locked behind you!!

I was looking at the replies and was interested to see what Pebbles had achieved as she was thinking of the same sort of thing and also Julies obviously has an are as they butcher their own meat. 

I was just wondering what road to take, what legislation you would need to look at (as yes the more meat I can sell the better) what equipment is required ie tables, refrigeration, packaging, cutting.    Would it have to be like a cold room? 

I know there are courses around the South East for cutting up half a pig/lamb and making sausages and bacon etc.
My youngest will be at school next year and I would also like to have some sort of diversification of my own as I live on my parents in laws farm.  Hope this makes some sense!!
Liz

Title: Re: Area and Equipment for Cutting Up A Carcass
Post by: Hilarysmum on March 19, 2011, 10:16:39 am

Start by asking your local Health and safety office. 

Title: Re: Area and Equipment for Cutting Up A Carcass
Post by: Farmonacard on March 19, 2011, 08:12:38 pm

Ok Thanks
Liz