The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: DartmoorLiz on November 25, 2016, 05:02:56 pm
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Someone here must have done this. This is way out of my comfort zone but I want to sell half or whole lamb boxes direct to friends, family and anyone else who wants them. Any pitfalls, regulations, suggestions on how to get this off the ground?
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Can't read it, Liz
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I can't either. I don't know how that happened.
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Someone here must have done this. This is way out of my comfort zone but I want to sell half or whole lamb boxes direct to friends, family and anyone else who wants them. Any pitfalls, regulations, suggestions on how to get this off the ground?
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I can't either. I don't know how that happened.
I believe it's a Google Chrome thing - happens to me all the time, and is very irritating. [member=1]Dan[/member] - I'm surprised there isn't a patch for this yet?
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IIRC, the meat must go straight from butcher to customer, else you need to get yourself set up as a food business with cold storage and hygiene certificates / inspections. Is there an abattoir and butcher you already use?
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I believe it's a Google Chrome thing - happens to me all the time, and is very irritating. [member=1]Dan[/member] - I'm surprised there isn't a patch for this yet?
There is a new editor with the latest version of the forum software which should fix this and other bugs when using Chrome.
We'll get it installed sometime over the holiday period, apologies for the long time it's taken.
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IIRC, the meat must go straight from butcher to customer, else you need to get yourself set up as a food business with cold storage and hygiene certificates / inspections. Is there an abattoir and butcher you already use?
We've looked into this and are hoping to start next year. Yes, you need a hygiene certificate, to take the temperature of the meat, etc. Worth having a word with your Council to make sure from the beginning that you don't fall foul of the law. We're fortunate in having the room our predecessor on the farm used for butchery (and managed to supply from the farm without a hand-washing facility or meat thermometer without ever poisoning anyone!)
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Thank you for your replies. As ever this forum comes up with the goods.
I'm having a real "toe in the water" moment when I do it for the first time tomorrow. Quite by chance I have arranged for the meat to go straight from butcher to my 3 friends / guinea pigs so I will be within the food hygiene regulations (would not want it any other way in any event). Next time I'll belt and braces, have a certificate with whatever needs to be done to comply.