Agriculture Reference
In-Depth Information
Fig. 3.8.
The Butchery at Gonalston Farm Shop and Deli, Gonalston, Nottinghamshire, UK.
We are now seeing a revival of butcher shops, with many butchers ap-
pearing as a major feature in farm shops, especially in the UK. Most butchers
operate their own business set up on the farm to assist sales in the farm shop.
They are often the anchor tenant to the enterprise and pay a rent for space.
The majority of butchers keep to the standard red meats of beef, pork
and lamb plus poultry. Extra income can be obtained by developing a range
of added value products such as sausages, ready meals, pork pies and sauces
and chutneys.
In most countries the rules that apply to selling fresh meat are different
to those that apply if the meat has been value-added and these need to be
checked out. Before opening a butchers' shop there are a number of pieces of
legislation that need to be considered, these include:
•
hygiene;
•
waste disposal;
•
food labelling;
•
weights and measures;
•
prices;
•
meat product compositional regulations;
•
transportation;
