The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: SouthMains on February 22, 2013, 12:06:33 pm
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So I have just been through the home slaughter and butchery process. I had only 1 reason for doing this ...I believe it was the best option for my pigs. there was lots of reason against it...including the amount of work it required, sorting out storage , buying equipment but the major factor against this is that the meat is classified as high risk so cannot be consumed by anyone other than those in the direct household.
Now one of the solution was to use mobile slaughter Van, howveer I believe in the trial of this it was found that they could not be commercially viable. So I have had another thought..if I am right this issue is not around the home butchery as I can get my pigs slaughtered at an abattoir then get myself and premises approved for butchery/packaging so the issue is the slaughter stage and it is about the step whereby the abattoir check the carcass and organs to say whetherthey are fit for human consumption. So how about this for an idea, I home slaughter then I transport the Marcus to the abattoir just for the approval stage. So my animal doesn't have the stress of a live transport and I still have meat which can be consumed by others....
Please can you point out whatthe flaws are in my thininking as I am keen to explore whether we can get the government to consider this as a viable option particularly with the every decreasing number of abattoirs that will take private bookings
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I home slaughter then I transport the Marcus to the abattoir just for the approval stage. So my animal doesn't have the stress of a live transport and I still have meat which can be consumed by others....
Your Marcus or carcass as i suspect you mean't to type would have to be slaughtered by a qualified slaughter person and transported in a refrigerated vehicle and i cannot see an abbattoir doing the inspection cert for you especially if you're not using their slaughter process. Sorry but its not a goer.
mandy :pig:
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I haven't heard of it before, but ask the meat inspectors for your area if it would be allowed. I doubt you'd be allowed to bring a carcass onto the abattoir's premises, though.
But they might be willing to come to your place for the inspection in exchange for a bacon sandwich ;D
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We looked into exactly the same thing and we were told no. Has to be done by an abbatoir.
On home butchery - thats a possibility - but there are some mountains to climb. We butchered our last pig at home (we have a qualified butcher in the family) but the meat could only be used by us. That was fine as that was what it was for. But if I want to sell its a whole different ball game. Abbatoir butchery seemed quite reasonable.
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If its the same as deer then the inspection starts with observing the live animal.
Seems like your going to some considerable lengths already, in which case you may consider getting yourself qualified.
I'm pretty sure if it's all only for your own consumption (i.e. not being sold or entering the food chain) then you can do it all yourself anyway.
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Sorry I probably didnt make myself clear enough. I am talking about actually trying to change the system rather than just work within it. I do not think the current system is particulary good and had thought that this would be an avenue to explore for change. So I am not talking about getting approval for just me to do this. But amn intersted in whether this would be feasable on alarger scale.
The point aboout the inspection starting with the live animal is a good point..and one I will need to lthink about how this could be incorporated. Especially as the abbattoir seem to find it difficult to tell a horse froma cow, I guess they woudl need the live pig so they can check it makes an oink noise!
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nothing wrong with the way the system works now, just because you don't like it why does it need to change.
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The system has been changed into its current format because people tried to short circuit it ... as you can see it is still not perfect but i believe it is better than 20 years 50 years and 100 years ago.. What might make it better for you may make it less safe for others... If you do wish to change it though I recommend applying for Caroline Spelmans job :wave:
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all sounds a bit complicated to me!! but good luck giving it a try
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If you have a pig slaughtered "on farm" what happens to all the unwanted stuff? Guts and contents, blood, hair and the dirty water used in removing it etc. You can't just put this sort of stuff out for the bin men A lot easier to let the abbatoir deal with all that I reckon. Plus facilities for hanging the carcass and then chilling it.