can make life very difficult for livestock farmers who run
their own businesses.
And with the arrival of the latest trench of
EU regulations, life has just become even more complicated
for farm shop managers and farmers.
Its now no longer permissible to send animals
for slaughter to the abattoir and then on to the local butchers
for cutting if the meat is for retail sale.
New laws make it necessary for the carcasses
to be sent to EEC licensed cutting plants for the cutting
to be carried out.
So it's good to know that in the heart of the
East Anglian countryside, there is a company, Clarke's farmers
Butchery that is able to meet this new requirement.
One call will meet your needs.
OUR SERVICES INCLUDE:
- Clear identification of carcasses
- Hanging in new refrigerated units
- Cutting to client's precise specification
- Curing / smoking
- Sausage and burger making
- Packaging and labeling including personalised
labels, if required
- Blast freezing