Register home slaughter

1. You register the animals intended for slaughter for an ante-mortem inspection. This is carried out by an official veterinarian, who releases the healthy animal for slaughter.
2. You may then carry out the slaughter at home if you have the necessary knowledge.
3. After the animal has been slaughtered, the official veterinarian inspects the meat and its organs.
4. If there are no abnormalities, the meat is released for further processing.
5. In the case of pigs and horses, a Trichinella examination (threadworms) is then carried out before the meat is released for further processing

Please contact the responsible district administration or city administration of the respective independent city.

• The use of meat obtained from domestic slaughter is only permitted for the animal owner's own household.
• Anyone who slaughters animals must have the necessary knowledge and skills to minimize the suffering and pain of the animal to be slaughtered.
• Slaughter may only take place in the owner's own home.

The application for home slaughtering must be made in writing and should contain the following information:

• When is the slaughter to take place?
• Which animal will be slaughtered?
• How many animals will be slaughtered?

Registration for home slaughtering must be made at least 2 working days in advance.

• § Section 4 of the Animal Welfare Act (TierSchG)
• Animal Welfare Slaughter Ordinance (TierSchlV)
• Food and Feed Code (LFGB)
• Ordinance on hygiene requirements for the production, treatment and placing on the market of certain foodstuffs of animal origin (Tier-LMHV)
• Animal Food Monitoring Ordinance (Tier-LMÜV)

The ante-mortem and post-mortem inspection is not required for domestic slaughter of rabbits and poultry. However, you should check in advance that the animal does not have any conspicuous physical characteristics before slaughter.

24.01.2020