Over the past couple of years I've gone from a recreational stalker to managing deer over some high value crops. As a result, I'm shooting more deer than I can eat and distribute between family. I've never dealt with game dealers or anything like that. What are the legalities around selling venison and do I need further qualifications? I have a dedicated chiller and DSC1. Any advice gratefully received.
Selling venison / carcasses
- Thread starter Nick1976
- Start date
Will depend on whether you are looking at moving on carcasses in the skin or processing?
Deerkeeper2
Well-Known Member
All covered in the link I posted above. I expect many people will wish to argue the toss but that document is the definitive guidance from the FSA. The only spanner in the works will be if you have a local EHO who doesn’t understand or wishes to apply their own agenda.
Agreed
Nice one, thank you.
In my case up here its farmers asparagus
Short season , & 2yrs before you can take anything from it ...and deer love it ...that and his strawberries
Paul
Neilhicking
Member
Registration is dependent on how many per year, if I remember correctly from my trained hunter/meat hygiene course. 75/year comes to mind. Please correct me if I am wrong gents.
You are indeed wrong.
There is no specified number per year beyond which registration is required. The legislation simply states "small quantities" on the basis that it is self-defining due to the relatively limited market for game meat.
The FSA guidance is a very simple document to understand, and it's all laid out in there.
(In the Glossary, which I think is Annex D of the document, the term "small quantities" is defined).
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Ploddy Paul
Well-Known Member
Interesting when you start reading these documents. I had always thought I could supply friends and family with a clean carcass but it had to have the skin on. 2.3 states, “ wild game becomes wild game meat when it undergoes any further preparation eg evisceration or skinning “. So friends and family will have to gut the damn things as well as skin and butcher!
The other point I noticed was that, “ all meat from farmed game placed on the market must be produced in approved slaughterhouses”.
The other point I noticed was that, “ all meat from farmed game placed on the market must be produced in approved slaughterhouses”.
Note this guide covers England, Wales and NI, Scotland has different rules.
Plus most local authorities don't have a clue about wild game and are only used to dealing with restaurants or each one seems to interpret the rules differently.
I shoot in England and Scotland find it all very confusing and wish out shooting organisations would do more to get the rules standardised.
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