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AS THE holiday season approaches the Ministry for Primary Industry says remember the rules about homekill.
"The law clearly states that homekill can be undertaken by the animal's owner only," stresses MPI animal products manager Judy Barker.
The resulting carcase or meat cannot be sold, nor is sale of an animal just prior to slaughter on a property for subsequent removal permitted.
"An owner can kill the animal themselves on their own property, or they can hire a listed service provider to slaughter and butcher the animal on their property or the service provider's premises," she explains.
To use a service provider an owner must be involved in daily care of the animal for at least 28 days prior to its slaughter.
Homekill meat can only be eaten by the animal's owner and their direct family (grandparents, parents, children) or household.
The run-up to Christmas and the holiday season often sees an increase in enquiries for homekill meat from farmers, notes Barker.
Wairarapa farmer and MPI employee Naya Brangenberg, who runs a small free-range pork business, echoes that. Over the years she says she's had many requests from people to buy one of her animals and kill it at her place.
"It's easy to explain that what they're asking for is illegal," says Brangenberg.
"What's more, I don't have the facilities to do the kill humanely on our property or the proper food safety protocols in place.
"Most people know what they're asking is technically illegal, so once they realise you're not interested they pretty quickly move on."
Buying a live animal from a farmer and having it immediately sent to slaughter at a registered abattoir is permitted.
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