Cattle

Processing

If you want to sell meat from your animals and do the processing and packing yourself there are a range of regulations to consider.

First, you must register as a food business operator with your local Council. 

If you plan only to sell directly to customers or to local retailers then your premises must be registered and approved by the local authority but they do not need to be approved by Food Standards Scotland. 

Your cutting room will need to meet specific requirements laid down in regulation in particular to maintain product below 7 degrees for meat and 3 degrees for offal; facilities for handwashing and for separation of products at different stages.  You also need to ensure that carcases brought back from the abattoir are maintained at a low temperature.
You will need to set up a Food Safety Management System using Hazard Analysis and Critical Control Points (HACCP).  Guidance on developing your system here