Direct selling of beef, lamb and pork meat boxes from the farm

Looking to start up your own farm beef, lamb or pork box scheme? Download our free supporting materials for farmers and customers.

Click on the image to download these files (Word and PDF):

• Cutting specifications: to produce 20 boxes per carcase consisting of roasting joints, grilling / frying steaks, casserole joints, braising steaks, mince and diced beef (boxes contain 10 –12 kg depending on carcase weight)
• Yield: a guide which illustrate animal to meat cut yield 
• Costings: information on how to calculate your profit margin 
• Promotional materials: a template for printing your own posters and labels (freezer-proof meat labels are recommended)
• Recipes: a printable recipe leaflet to complement all the cuts in the meat box 

Click on the image to download these files (Word and PDF):

• Cutting specifications: With three butchery options for a lamb carcase to produce, either a 1 large, 2 medium or 4 mini lamb boxes
• Yield: a guide which illustrate animal to meat cut yield  
• Costings: information on how to calculate your profit margin 
• Promotional materials: a template for printing your own posters and labels (freezer-proof meat labels are recommended)
• Recipe leaflet: a printable recipe leaflet to complement all the cuts in the meat box 

Click on the image to download these files (Word and PDF):

• Cutting specifications: to produce a range of cuts that are suitable for traditional or modern consumer demands including pulled pork, loin steaks and chops
• Yield: a guide which illustrate animal to meat cut yield  
• Costings: information on how to calculate your profit margin 
• Promotional materials: a template for printing your own posters and labels (freezer-proof meat labels are recommended)
• Recipe leaflet: a printable recipe leaflet to complement all the cuts in the meat box 

Establishing a new meat retail business?

If you are considering getting involved in meat retailing or opening a farm shop and require information, the FSA website has a full checklist of legislative requirements. 

Guidelines on the layout of a small cutting plant are also available. It is important that you contact your local authority to register your food business.

For free independent advice about food industry legislation and regulations, contact the National Craft Butchers.