Current carcass prices per kg?

[stalker.308]

I skin next to my chiller, butcher in the kitchen. I'm covered for either whole to game dealer, skin off to farm shops / butchers or processing into primary cuts and mince.

So which part was I wrong on when you said ‘not true at all’?

I said:

This will require good facilities with separate processing sections etc and a haccp in place.

None of the above is impossible just takes a little time and space.

You yourself are skinning in a separate place to where you butcher which is the point I make, you need space. Not many have a barn for a chiller and then space outside for skinning.

Good facilities, I.e. ability to cleanly break carcasses down without cross contamination and adequately clean everything down afterwards. All stuff that would be covered in your haccp

 

[MCC1508]

Not true at all. I've had 2 separate premises approved with nothing more than a chiller in a shed / barn and a domestic kitchen. HACCP is required but there are various templates knocking around on here that members have kindly shared.

Let me know if have any templates to hand

 

[baguio]

Not many have a barn for a chiller and then space outside for skinning.

Good facilities, I.e. ability to cleanly break carcasses down without cross contamination and adequately clean everything down afterwards. All stuff that would be covered in your haccp

Most people have a garage/outbuilding for the chiller/skinning and a kitchen for the cutting.

 

[Utectok]

£1-20 kg in Scotland at the moment Fallow sika red

I think we are 1.60pk roe and 1.40pk red in sw scotland in the skin of course

 

[hendrix's rifle]

Not true at all. I've had 2 separate premises approved with nothing more than a chiller in a shed / barn and a domestic kitchen. HACCP is required but there are various templates knocking around on here that members have kindly shared.

I got mine through with a big shed that was whitewalled, bench and the likes along with a HACCP. Council had no issues whatsoever

 

[MCC1508]

Im guessing they send someone round to inspect? my chiller/larder is actually in another county to where I store meat and sell, could this cause issues?

 

[baguio]

Im guessing they send someone round to inspect? my chiller/larder is actually in another county to where I store meat and sell, could this cause issues?

Yes. They're probably going to want to see that you have a mobile chiller for when you transport it to the cutting area?

 

[75]

So which part was I wrong on when you said ‘not true at all’?

I said:




You yourself are skinning in a separate place to where you butcher which is the point I make, you need space. Not many have a barn for a chiller and then space outside for skinning.

Good facilities, I.e. ability to cleanly break carcasses down without cross contamination and adequately clean everything down afterwards. All stuff that would be covered in your haccp

You said you need "separate processing sections". You don't. EHO's vary but I could have my chiller in the kitchen and could do everything there if I wanted as long as I maintain cold chain and hygiene requirements. For obvious reasons, it's preferable not to have a walk-in chiller in the kitchen but that's just convenience / practicality on my part rather than a requirement of my local authority.

I'm really not sure the point you're trying to make. You're right, not everyone has lots of space but if you've not got space for a fridge / chiller then you won't get registered as a food business. For small quantities of small deer it doesn't have to be complicated or expensive to set up. You don't need lots of space and you don't need separate, dedicated areas. A means of keeping a carcass cold and a domestic kitchen are sufficient.

 

[roaring_stag]

If you take a look at my previous thread on the installation of my larder/chiller unit at home. I have recently been inspected by Food Hygiene officer at Perth Council. Entirely satisfied with the setup in terms of the equipment and space available. I was advised by the inspector that the key to the whole thing is the HACCP - which is where one described the exact hazards, legal limits, methods, etc which need to be complied with to make every step of the process you are doing as hygenic as possible.

New Home Larder installation (Warning - terrible display of DIY skills)

RS

 

[25 Sharps]

You can't legally sell at all if you're not a registered food Business!

Yea you can, in England, locally and directly to the final consumer or someone who sells direct to the final consumer. This was clarified in the latest wild game guidance.

 

[MCC1508]

Yea you can, in England, locally and directly to the final consumer or someone who sells direct to the final consumer. This was clarified in the latest wild game guidance.

Have you got a link to this?

 

[baguio]

Yea you can, in England, locally and directly to the final consumer or someone who sells direct to the final consumer. This was clarified in the latest wild game guidance.

Please no! This has been done to death a thousand times at least on here. It's not up for further discussion on here from me. You may give it away to friends and family but you cannot sell carcasses, in or out of the skin without being a registered food business. FACT!
Poll: sell to dealer? reg. as food business? Skip to post #55 if you like or read a load of Horlicks before it first if you wish.

 

[VSS]

Yea you can, in England, locally and directly to the final consumer or someone who sells direct to the final consumer. This was clarified in the latest wild game guidance.

No you can't. You still need to register as a food business. Read paragraph 17 in the guidance notes.

 

[25 Sharps]

Please no! This has been done to death a thousand times at least on here. It's not up for further discussion on here from me. You may give it away to friends and family but you cannot sell carcasses, in or out of the skin without being a registered food business. FACT!
Poll: sell to dealer? reg. as food business? Skip to post #55 if you like or read a load of Horlicks before it first if you wish.

Yes it has and I was of the same opinion as you, argued until I was blue in the face, but they clarified that it is not required

 

[baguio]

Yes it has and I was of the same opinion as you, argued until I was blue in the face, but they clarified that it is not required

Nope! They clarified that they clearly hadn't read an official document and therefore gave you the wrong answer.

 

[25 Sharps]

No you can't. You still need to register as a food business. Read paragraph 17 in the guidance notes.

The table clearly states you do not need to be registered as a good business!

https://www.food.gov.uk/sites/default/files/media/document/V7%20Guidance%20-%20supply%20of%20wild%20game%20for%20human%20consumption.pdf

 

[25 Sharps]

Nope! They clarified that they clearly hadn't read an official document and therefore gave you the wrong answer.

See photograph and link above to the ‘official document’

 

[25 Sharps]

Have you got a link to this?

See above

 

[Mike L]

 

[baguio]

I do apologise. Looks like it was updated on 25th July 2022.
Not sure what 'small quantities' means though? 10 carcasses, 100 carcasses or 1000 carcasses?