- Print this page
- Download as PDF
- Share this page
Home kill refers to farmers slaughtering and butchering their own livestock for personal consumption.
This process can be done by the property owner or a mobile butcher.
Requirements
Home kills are not regulated under NSW food legislation, however:
- the animal must be slaughtered by, or at the request of, its owner
- the slaughter must take place at the owner’s residence (farm or rural allotment)
- the meat is for personal consumption only and must not be sold.
It is illegal to sell or trade home kill meat for human consumption.
Meat and meat products (for example, sausages and bacon) may be consumed by visiting family and friends, but it must not be used to provide meals to paying guests, for example, as part of accommodation or tourism activities.
Animals must only be slaughtered by people with the necessary skills and training to do so humanely, in line with the NSW Prevention of Cruelty to Animals Act 1979.
Animals cannot be sold if the buyer intends to slaughter the animal on the seller’s premises and take the carcase away for meat. This is considered an illegal slaughter and carries significant penalties.
Home slaughter and butchering services
Some businesses offer on-farm slaughter and butchering services. As home kills are not regulated under NSW food legislation, these businesses do not need a NSW Food Authority licence to conduct this activity on the animal owner’s premises.
The meat produced is not subject to inspection by a certified meat inspector and is not stamped as fit for human consumption.
Any meat products produced by a home slaughter and butcher service cannot be sold or traded for any purpose.
Food safety risks
Meat sold commercially (for example, by butchers or in supermarkets) must meet strict requirements to help ensure it is safe to eat. This includes making sure the meat comes from animals that are free from diseases, parasites, chemical residues, and contamination.
As a result, home slaughter and butchering is more likely to pose a risk to human health.
Biosecurity considerations
The property owner has a duty to prevent, eliminate or minimise any biosecurity risks related to home slaughter and butchering. This includes:
- notifying the National Livestock Identification System (NLIS) of the movement of cattle, pigs, goats and/or sheep, including carcases, onto the property
- preventing cattle, sheep, goats or other ruminants and pigs from accessing meat waste and byproducts
- containing the waste within the property, away from watercourses, and disposing of it in an approved manner - contact the local council for relevant requirements.