Cattle
From initial registering your herd through to the final product packaging and labelling.
Updated 17 June 2024
Packaging and labelling
Your labels will need to display the required information, including:
- Name of food
- Pack weight
- Ingredients in descending order
- Country of origin
- Allergens if any
- Best before or use by date
- Storage instructions
- Preparation and cooking instructions
- Your business name and address
- The approval number for your business
Plus if you are selling a cut of beef (rather than say mince or sausages) you must include the passport number of the animal the beef comes from.
If you are selling direct to customers or only to local retailers you do not need to include nutrient labelling
The scales you use for weighing packaged meat must be trade-approved. Your local Trading Standards Department may test your scales or test the weight of your product.
You will also need to arrange a collection of the butchery waste, which is classed as Category 3 or low risk waste.
More detailed guidance available here.
If you are registered as an organic processor (which you will have to be to sell your produce as organic) you will have additional requirements to specify the ingredients in your meat products.