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Home slaughtering is the slaughter of one's own animal outside of approved slaughterhouses, whereby the meat and the products made from it may only be used in the animal owner's own household.

This also means that this meat may not be given to acquaintances or relatives who do not live in the owner's own household. It is irrelevant whether the meat is given away free of charge or for a fee.

If a transfer to third parties is planned, the slaughtering must be carried out in an EU-approved slaughterhouse.

No statutory hygiene regulations apply to home slaughtering. You yourself decide on the cleanliness of your work.

The following are subject to official (ante-mortem and post-mortem) inspection (including Trichinella inspection if applicable) for home slaughtering

• cattle
• pigs
• sheep
• farmed game
• Goats and other cloven-hoofed animals,
• horses and other solipeds,

provided their meat is intended for human consumption.

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

• When is the home slaughter to take place?
• Where is the home slaughter and subsequent meat inspection to take place? Full name and address, contact details including telephone number
• Which animal will be slaughtered (animal species, ear tag if applicable)?
• How many animals will be slaughtered?
• Who will slaughter the animals?

• Animal keeper characteristics are fulfilled.
• 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 (expertise in stunning and killing during slaughter) to spare the animals any avoidable pain, stress and suffering. They may only be killed after being stunned in such a way as to ensure that they remain unconscious and insensible until death (Section 12 TierSchlV). If the client requires a service provider, they must ensure that they have a certificate of competence in accordance with the Animal Welfare Slaughter Ordinance for the relevant animal species.
• Legally compliant stunning procedures must be used and all bleeding requirements and prohibitions in connection with slaughter must be observed

The fee is based on No. VI.3.3.2 of the Fee Regulations for the Administration of Consumer Protection and Veterinary Services (GOVV)

1. You register the slaughter of the intended animal(s) with the planned slaughter date, time and place of slaughter for inspection. If the animal(s) show(s) no signs of impaired general health, they can be slaughtered. Please ensure that the animal is healthy, fit and vital. If there are signs of impaired general health, the official veterinarian must carry out an official ante-mortem inspection before slaughter and release the animal for slaughter.
2. If you have the knowledge and skills to do so (expertise in stunning and killing during slaughter), you may then carry out the slaughter at home or have it carried out by a service provider (with a certificate of competence in accordance with the Animal Welfare Slaughter Ordinance). In this case, please make sure that you have a valid certificate of competence for the relevant animal species
3. After the animal has been slaughtered, the official veterinarian will inspect 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. Only when the results of these tests are available can meat from these animal species be released for further processing.
6. Slaughter by-products (slaughter waste), in particular the specific risk material for cattle, sheep and goats, must be disposed of properly via the relevant approved disposal companies.

Please contact your local veterinary office for any deadlines that must be observed.

Responsibility lies with the district and the independent city.