We are now getting increasing amount of enquires from people wanting butchered venison.
I can see there is a market for it sold in half's and quarters.
I realise that we will need to register as a food business and therefore have adequate facilities.
My plan is to have my local butcher joint the carcass.
I have a large commercial fridge that will hold 4 fallow (max) currently at my yard in a stable block.
We are currently culling 15 - 25 deer a year.
My question is how is this kind of business run on a reasonable set up cost?
I am thinking of converting a lorry chiller body as a prep room with potential to make part of it a walk in chiller when we require more space.
At the moment I store deer in my chiller and then skin them out in the stable and take them to my butcher but this is not going to pass any council reg.
What are others in this situation doing?
Would really appreciate any advice.