Step-by-Step Guide: Preparing Livestock Before Your Slaughterman Arrives for Private Home Kill

Written by Green Fields Home Kill and Butchery

When you book a private home kill visit, you want the process to be straightforward, respectful, and efficient — both for your livestock and for your own peace of mind. As smallholders ourselves, we understand the time, effort, and responsibility that goes into raising your animals.

This guide explains exactly what to do before, during, and after the visit so everything runs smoothly on the day.

The Day Before Your Appointment

Withdraw Grain and Hard Feed

Please withhold grain, concentrates, or hard feed for 12–18 hours before the visit. Grass and hay are absolutely fine, and fresh water should always remain available. This supports a clean and safe process.

Medication Withdrawal

Please ensure the livestock has not had any recent medication with a required meat withdrawal period. This includes:

• wormers
• fly strike treatments
• pour-ons
• antibiotics or pain relief from a vet

If your animal has received any treatment recently, just let us know so we can confirm whether it is safe to proceed.

Bring Livestock Into a Secure Area

Move your animals into a small pen or holding area the evening before. A good setup includes:

• dry ground
• suitable fencing
• enough space to move without chasing
• easy access for both you and us

This avoids last-minute gathering, which can cause unnecessary stress to the livestock.

Check the Animals

If you’ve noticed any recent injuries or concerns, just mention them when we arrive.

The Morning of the Visit

Livestock Already Penned

Your livestock should already be in their pen so the visit can begin without disturbing other animals.

Keep Movement Quiet and Steady

Livestock respond best to low-stress handling. Simple, calm movement is ideal.

What We Bring — And What You Don’t Need to Provide

We arrive with everything required for slaughter and butchery, including:

• captive bolt gun
• knives and sharpening tools
• butcher’s block
• hooks
• PPE
• tables
• packaging
• our own hanging stand

You don’t need to supply or do anything.

If you don’t have an outdoor tap or hose, just let us know when booking and we’ll ensure we bring water with us.

We also schedule a full cleaning day between every client, so you do not need to provide hot water or washing facilities.

Our Two-Day Method (Preferred)

Day 1 — Humane Dispatch, Processing, Skinning, Gutting, and Hanging

Your livestock is humanely dispatched, then processed, skinned, and gutted on your smallholding. The carcass is then hung on our stand and remains in a dry, sheltered area overnight.

Day 2 — Butchery

We return the next day to complete the full butchery on your property.

This method is better for the meat because:

• it has time to set properly
• it becomes firm rather than floppy
• the surface dries naturally
• it allows for cleaner, more precise butchery

Same-Day Option: If you prefer everything completed in one visit, we are happy to follow your preference.

Whether You Watch or Don’t — Both Are Absolutely Fine

Every smallholder feels differently about being present during slaughter.

• Some people prefer to watch — they want to understand the process.
• Others prefer not to — this is very common and completely normal.

Both choices are always respected. Many customers work from home — they simply show us where the livestock are, and we handle the rest. We’ll let you know as soon as everything is finished.

There is never any expectation or pressure to be present.

Real Examples From Other Smallholders

What Happens After Slaughter

Once the animal has been humanely dispatched, everything that follows is completed on your smallholding, small farm, or wherever the livestock is kept. We adapt to each customer’s set-up and work within the space available.

This includes:

• preparing the carcass
• skinning and gutting (completed on Day 1)
• hanging the carcass in a dry, sheltered area
• returning the next day for full butchery
• cutting, preparing, and packing the meat ready for your freezer

Whether you keep a small flock of sheep, a few goats, or a mixed group, the process remains the same — everything is completed on the same property where the livestock lived, with no trailers, no transport, and no need for external facilities.

You can choose the cuts that best suit your household — joints, chops, ribs, diced cuts, and more.

Booking Your Visit

If you'd like to book a home kill visit, you're welcome to get in touch. We're here to support smallholders and make the process as straightforward as possible.