Sale/Supply of venison 2025, Rules, Regs, Requirements. Wild Game or Game Meat.

75 said:

Butchering warm meat isn't great. You need to let the carcass set. It'll be sloppy and bloody so won't give the best product (in my opinion)

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Once had a lass come to my stall at a market and asked why the meat was so tough?

I asked what she meant; her hubby shot a roe and they ate the loin that same evening, apparently…

I did exactly that a week ago! Shot the cwd at 0700. Butchered it that afternoon and ate the blackstrap that evening!

Reading various posts about registering as a food business with some people having a full on inspection and others told crack on, I thought I’d look at my local council website, ( East Suffolk), to see what they have to say.
Disclaimer, I’m a bear with very little brain, however, Food Business Registration, ( which I guess is what people have to supply inskin carcasses), where you register 28 days before trading and do not need consent to start trading as a food business.
But manufacturers handling products of animal origin may need to be approved by the local authority or food standards agency rather than registered.
You should require approval if you: mince meat, meat preparation and meat products.
If your business requires approval you are not allowed to trade until your application has been processed and you have been issued with an approval document.
So registration for in skin supply, but approval if you want to process and sell meat products?