I see absolutely no reason not to have a professional facility do
your butchering. Small-scale federally inspected facilities are few
and far between, but they do exist, and they give the assurance of
high-quality butchering. On the other hand, there are often small
abbatoirs which are not federally inspected (so prices are often
lower) where you can observe and sometimes help with the process,
also guaranteeing that the work is done the way you want. The main
disadvantage to home slaughtering is that doing it right - ie.
sanitary, a "clean" kill, and well-cut - is harder than most people
think. Essentially, I'd vote for telling your customers how you have
the meat butchered, and let them decide. We do.
Rebecca (in the Shuswap)
>Date: Mon, 10 Apr 2000 11:46:08 -0700
>From: "Hugh Jordan" <firstname.lastname@example.org>
>Subject: Re: Real farms?
>3 Can beef, goat and lamb slaughter be done on a very limited basis on a
>farm or does it all have to be done at an accredited slaughter facility. If
>done off the farm, can it be still direct marketed.
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