My set up

Here is a few pics of by home butcher set up.Its not finished but it getting there
Here is the coolroom.Just had new compressor and digital thermostat fitted.Best money I have spent in a long time.



The butcher room.Have a tenderizer,commercial meat mincer,band saw.Still need a sausage stuffer
which should turn up next week.Its a 15kg air unit.Need a good meat slicer and then get all the walls sealed.


Heres what we done last weekend.
Lamb was just a sucker,its 15kg on the hook.
The beast was 500kgs empty,man that was hard work.I normally
nock the hocks off but my knee was nackered so done the job as
quick as possible

Rivet wrote: Hey congratulations on your set-up! Glad to see another person enter the small business and make a go at it. Around here there are lots who are doing same in meat processing.   Couple questions, some may not apply in Aus. - Where's your kill area...just curious as to the requirements of Australia vs here. A room or outdoors due to your size~ and how do you confirm/record the time from slaughter to process?   Your hanging cooler looks great, good job on that. Are you required to monitor it and your processing room environmentals (micro swabs and samples)? Just curious since it seems you have to transport the fresh-kill through your processing room to the cooler from what the pics show.   Where do you put keep the finished product, and how do you package it?   You got good pics of your set-up and wish you all the best!

Thanks mate.
This is not a business or a commercial set up(nothing will be sold)
Its an on farm home butcher set up to feed our family

We want some thing pretty simple so we could do all our own meat,sheep,cattle and a pig now and then.
Trying to get set up to make all our own small goods as well.

By doing it this way the meat is better than you can buy.
There is know stress(no trucking the animal to the abbitiors and have it standing for hours some times before it is slaughtered) ,the animal is out in the paddock eating,its head shot with a 22/250 and then bled.
Then its hung at 2 deg C
Sheep  7 to 9 days
Cattle  14 to 21 days

Heck of a nice set up you've got there JD....I'm sure it will serve you well for years to come.

Wow, okay I understand. Still that is a real nice place you put together just for the family! Looks like you all are going about it the right way and set up for the long term. Very well done

I just want to come down under and help you cook some lamb buddy!