House slaughter

Slaughter is a slaughter outside commercial slaughterhouses, whereby the meat may be used exclusively in the owner's own household.

Meat production for other persons is a commercial activity in the sense of meat hygiene law and may only take place in compliance with the standards of food hygiene law.

Those who slaughter animals must have the necessary knowledge and skills.

The official animal and meat inspection, which must also be carried out in the case of domestic slaughter, shall be subject to bovine animals, pigs, sheep, goats and other hooves, horses and other solipeds, provided that their meat is intended for human consumption. In the case of rabbits, these studies may be avoided if no characteristics are found which make the meat appear to be of concern to humans. Wild game shall also be subjected to ante-mortem inspection.

Documents may be required. Please contact the appropriate body.

  • Animal Welfare Act in connection with the Ordinance on the Protection of Animals in Connection with Slaughter or Killing (Animal Protection Ordinance - Animal SchlV)
  • Food, supplies and feed code (Food and Feed Code - LFGB)
  • Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on food hygiene
  • Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004, on special procedural rules for the official monitoring of products of animal origin intended for human consumption

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