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You must batch and label the beef and veal you sell or supply according to specific rules, which vary from product to product.
This release presents statistics on the slaughter of cattle, sheep and pigs, dressed carcase weights and meat production in the United Kingdom.
You must label beef, veal, mince and trimmings according to compulsory rules; extra information must meet food labelling legislation.
Joanne is a member of the Chartered Institute of Public Finance and Accountancy (CIPFA) with fifteen years’ experience of finance in local government in county and unitary authorities and three years’ experience as a Civil Servant in finance and commercial...
How to legally carry out slaughter without stunning in accordance with religious rites, including how to restrain and bleed the animal.
The licence or certificate you need to slaughter or kill animals, the operations covered and how to apply.
Rules of shackle line operations, waterbath and gas stunners, and facilities for slaughtering poultry, rabbits and hares in abattoirs.
How to legally kill your own poultry, cattle, pigs, sheep, goats, rabbits and hares to eat at home.
Monthly UK statistics on the number of cattle, sheep and pigs slaughtered.
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