Home slaughter

Home slaughter differs from private slaughter, which is when the owner of the animal sends it to an approved slaughterhouse to be slaughtered and returned to the owner.

There is an allowance in the EU food hygiene and official controls regulations for the home or on farm slaughter of livestock, providing that the meat is only to be eaten by you or your family.

The Home Slaughter of Livestock Guide provides advice on the conditions which must be met to ensure home slaughter is carried out legally. It also provides guidance on how to minimise any potential risks to human health, as home slaughter is likely to carry a greater health risk than slaughter in an approved establishment.

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​Home slaughter

Keepers of animals who slaughter livestock1 on farm2 for their own consumption or that of members of their household living there.