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rearing to kill.......
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Post # 9You can't do that I'm afraid.
They can only be salughtered in a licenced slaughterhouse which is Dep of Ag and EPA monitored. All meat in these places have to be stamped (used to be by a A dep of Ag vet, but I see recently that ordinary officals are doing it now too).
I replied saying i thought you could kill a pig at home
then off you went on a rant about not being able to home kill & no traceability!!!
i know where my pigs were born, what they were fed & i know 100% that the pigs on my table are mine, i got them killed by a registered slaughterhouse & cut up myself.
Then you replied post 62 when CJH said you could kill pigs at homeYes you can.
However meat cannot be sold from a home slaughtered pig.
You also are supposed have to have documents to prove that you disposed of any offal in an environmentally safe way (ie. receipt from knackery) in case of a Dep of Ag inspection. If you make bacon as opposed to pork, you also are supposed to have the curing area and the storage area available for inspection. (I have never heard of anyone being inspected)
You cannot home slaughter sheep, goats or cattle.
I think you are allowed to home process game that you shoot (Someone will have to confirm this), but if you want to sell game that you shoot you must do so through a licensed producer.
I wonder where they stand on home slaughter of fowl? I don't think its a licensed system??
can you explain the Inconsistency ??
My original post was in response to Muckits’ post about how can you tell if it is your meat that your getting back ??? a person would have to trust there butcher. Pigs are fine as I slap mark them and when they come back they have my herd number tattooed on each ham.
I would like to be allowed to home kill my pigs, i would use a trained slaughterman & would welcome Common sense regulation.
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Then you replied post 62 when CJH said you could kill pigs at home
can you explain the Inconsistency ??
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You also mentioned beef and lamb in your postmy pigs are slap marked on both hams & i get them back just split in half, only way, don't know how you could ensure beef or lamb was yours, Dna would be the only way
you could get a butcher to home kill, in winter for you & hang yourself high in a shed
Several of the other posters to this thread also mentioned cattle and sheep.
That's what I was referring to.0 -
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does it make financal sense to get an animal processed for the deep freeze?
Of course it does
As I posted, I am collecting 2 lambs this evening. They will be chopped, labelled and bagged and ready for freezing. Total cost was €50. If I was to buy this amount of meat from a butcher or supermarket, i'm looking at €400.
Cattle cost €250 for the full works.
Pigs cost €90 (I think).
Huge savings to be made by having meat from your own farm - as well as knowing where it came from!!0 -
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Of course it does
Huge savings to be made by having meat from your own farm - as well as knowing where it came from!!
Now hold on a minute a few truths here.
A squirming moment from reilig even though this isnt his intention to mislead.
With lambs i could agree with him as they mostly from the time you have them to slaughter just eat vegetation which you havent paid for (hopefully):)
Pigs and poultry:rolleyes:
You keep poultry and pigs you need housing and equipment/fencing which all has to be taken into account over the lifetime of its usage divded by the amount of animals you keep and added to their other costs from rearing to slaughter.........this all adds to the cost of your reared animal and only your time is free of charge.
You also have add in fuel and motoring expences etc and you will see those huge savings:rolleyes: are well eaten away.
So if your equipment cost 500.00 euro and lasts 5 years thats approx 2.00 euro you have to add to your animals rearing every week for 5 years. Only produce 2 pigs per year for 5 years then thats some expensive pork you have produced especially with your time taken into account.
If you buy standard feed avaliable from your farmers store you will be producing the same product that you buy from the shops at a greater cost to yourself because the farmer will get his feed cheaper as he buys in bulk.
The idea of keeping your own animals is that you produce a better product and it has been kept in better conditions so had a better life, so keep them free range and feed them differently maybe or most certainly organic because what you feed them is what you feed yourself.
Feed them standard feed then all you are doing is trying to produce the cheaper pork and poultry and you are never going to beat the farmers at that.0 -
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