Regulations regarding butchers processing carcasses?

[DWH2]

My local butcher currently processes my carcasses, which I drop off skinned, as he requires, and he returns it vac packed and as sausage/burgers etc, for home/friends/family etc.

I am also completing a ‘home larder’ and close to ‘food business registration and EHO inspection’. When registered, I was intending to use the butcher to process the carcasses, at least initially, as he can do it much better and faster than me! This, and the transfer process (3 miles) and cold chain maintenance etc will all be referenced in the HACCP.

I mentioned this plan to the butcher and his response was that he wasn’t supposed to be processing any meat that hadn’t come from a game dealer or an approved abbatoir, and didn’t want his name referenced to the EHO. He said another stalker doing similar had mentioned him to the EHO and he had grief from EHO as a result and was worried about being fined.

I understand that lots of EHO’s don’t know/understand the wild venison regs, but this seems wrong…..Does the Trained Hunter/Large Game Handling qualification/declaration and Deer Tag fulfil the requirements he is looking for and if so what regulation/paper do I show to satisfy him and the EHO if they don’t currently accept that, which they seem not to?

My limited experience after initial contact with my EHO is that they have more the ‘traffic warden/stickler/road block’ attitude than the ‘helpful/guiding/keen to learn’ type that some on SD have experienced/mentioned whilst going through the same process?

Thanks in advance

 

[VSS]

I think - but not 100% certain, as I haven't checked yet - that it is all OK provided that you have the necessary food business registration, trained hunter, etc etc, and provided that the carcasses are skinned before going to the butcher.
My guess is that the local EHO was unsure of the rules.
(But I may be wrong. Will check the regs when I get a moment).
Or maybe the other stalker wasn't registered with the local authority, hence the problem?

I use a local butcher to do my venison sausages for me, and it's no trouble at all. I drop off the meat at his shop, then go back a couple of days later to collect the sausages which I then pack for onward sale.

Incidentally, my local EHO has been very supportive and helpful throughout, and a useful source of info. Definitely works with, not against.

 

[Ruby Tuesday 2]

My old butcher used to say don't bring any in before next Wednesday as I have a eho visit booked in . Talking to him later he said its all above board but the £25 I pay him doesn't make the extra hassle and questions asked worth it.