Comments on: Homekill Regulations Part 2 http://www.meateaters.co.nz/news/homekill-regulations-part-2/ All about meat, how to cook it and eat it Sun, 23 Dec 2018 04:01:59 +0000 hourly 1 https://wordpress.org/?v=4.2.22 By: Laraine http://www.meateaters.co.nz/news/homekill-regulations-part-2/#comment-735 Tue, 12 Apr 2011 04:04:15 +0000 http://www.meateaters.co.nz/?p=604#comment-735 How interesting. Many years ago my husband did odd job work on a farm in return for a side of beef. The farmer considered he got a bargain and we certainly thought we got one. I can’t remember whether we paid half the home kill cost. I don’t think so.

]]> By: Robin Scott http://www.meateaters.co.nz/news/homekill-regulations-part-2/#comment-652 Mon, 29 Nov 2010 03:50:28 +0000 http://www.meateaters.co.nz/?p=604#comment-652 Thanks, Alan , for this very useful information. I think the real answer is that, at a licensed premises, the animals are inspected by a qualified vet, both before and after slaughter. I can see that this is a benefit, and I’m sure that unprincipled operators would take advantage of a less regulated system.

However, reading between the lines, I could theoretically sell an animal to another farmer (engaged in day-to-day maintenance of animals of the same kind) and he could have it home-killed 28 days later, if I’m not mistaken.

The pity is that ethical producers cannot use home-kill for slaughter and subsequent sale, which would be the most humane method – and produces the best quality meat too, of course!

Warmest regards, Robin Scott
Darfield Farmers Market

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