Do I need DSC2 to give carcass to butcher?

[VSS]

Can I check this - you are saying I think that you need to be registered as a food business to take deer in the skin to a game dealer? I thought you only needed to have approved hunter status to take skin on carcasses to the dealer - and you needed the food business registration to sell butchered meat, either into the trade or for private consumption?

Yes, you need to be registered as a food business, and have trained hunter status, to submit in-skin carcasses to an AGHE (game dealer).
(That's England and Wales rules. Not sure exactly how it works in Scotland).

 

[ABL]

Yes, you need to be registered as a food business, and have trained hunter status, to submit in-skin carcasses to an AGHE (game dealer).
(That's England and Wales rules. Not sure exactly how it works in Scotland).

Thanks for the clarification. Does that mean I've got to satisfy EHO that I can process venison safely - ie with separate spaces for skinning and butchery etc in order to sell skin on deer? Doesn't make any sense - what am I missing here??

 

[VSS]

Thanks for the clarification. Does that mean I've got to satisfy EHO that I can process venison safely - ie with separate spaces for skinning and butchery etc in order to sell skin on deer? Doesn't make any sense - what am I missing here??

No.

If they go straight from the field to the AGHE then your EHO will want to be satisfied that your vehicle is kept clean, that you have suitable carcass trays or whatever, that you are familiar with the requirements of carcass presentation (cleanly gralloched etc), and that you have a suitable traceability system in place (cull record, carcass tags, etc).

If they go to your own larder before being transferred to an AGHE then all the above apply, plus your own larder will have to be up to scratch (clean, temperature records kept, etc).

It's all pretty simple, really.

 

[ABL]

No.

If they go straight from the field to the AGHE then your EHO will want to be satisfied that your vehicle is kept clean, that you have suitable carcass trays or whatever, that you are familiar with the requirements of carcass presentation (cleanly gralloched etc), and that you have a suitable traceability system in place (cull record, carcass tags, etc).

If they go to your own larder before being transferred to an AGHE then all the above apply, plus your own larder will have to be up to scratch (clean, temperature records kept, etc).

It's all pretty simple, really.

Really helpful. Thanks; I hadn't understood the situation at all.

 

[Alexj]

I feel guilty asking for an opinion on this, given the coverage the subject receives......

Hypothetical scenario, hunter (trained person), keeping large game for personal consumption and supply to family and friends.
I assume payment can be received, given no mention of remuneration in any of the other "restrictions on supply" examples, even though it would be a given?
The one I am not sure about, is the supply of game, versus the supply of game meat. According to the definitions, it becomes meat once it's skinned, which would trigger the requirement to register with your LA as a food business? Is the recipient expected to skin and butcher their own carcass? I can't see many friends wanting a complete carcass in the fur.

cheers A

 

[VSS]

I feel guilty asking for an opinion on this, given the coverage the subject receives......

Hypothetical scenario, hunter (trained person), keeping large game for personal consumption and supply to family and friends.
I assume payment can be received, given no mention of remuneration in any of the other "restrictions on supply" examples, even though it would be a given?
The one I am not sure about, is the supply of game, versus the supply of game meat. According to the definitions, it becomes meat once it's skinned, which would trigger the requirement to register with your LA as a food business? Is the recipient expected to skin and butcher their own carcass? I can't see many friends wanting a complete carcass in the fur.

cheers A

You are correct in your understanding of the difference between "game" and "game meat". Once the carcass is skinned the situation changes, and the relevant legislation for game meat supply would need to be adhered to.

(But I think, if it's supply to family and friends only, that comes within the scope of private domestic consumption where wild game is concerned, so would be included in your personal exemption. That's how the guidance appears to read, anyhow).

 

[Alexj]

You are correct in your understanding of the difference between "game" and "game meat". Once the carcass is skinned the situation changes, and the relevant legislation for game meat supply would need to be adhered to.

(But I think, if it's supply to family and friends only, that comes within the scope of private domestic consumption where wild game is concerned, so would be included in your personal exemption. That's how the guidance appears to read, anyhow).

Thanks VSS, that is reassuring to hear. I imagine it is the moment you start to sell to members of the public, you cross the threshold and need to register?

 

[VSS]

Thanks VSS, that is reassuring to hear. I imagine it is the moment you start to sell to members of the public, you cross the threshold and need to register?

Download the Food Standards Agency Wild Game Guidance document.
It will tell you everything you need to know, in language that is easy to understand.

 

[Alexj]

Download the Food Standards Agency Wild Game Guidance document.
It will tell you everything you need to know, in language that is easy to understand.

I have, thank you, it is pretty clear. My only real query related to butchering for friends/family and the wild game/wild game meat definitions, I hoped a pragmatic and "common sense" approach would be taken. If only that could be taken for granted.

Thanks for your help.

 

[fiolexis]

I'm surprised this isn't covered more in the qualifications. The way its written up is confusing and it creates a grey area.