12:30pm
Room 2, Foyer upper floor
The rules, the paperwork, the logistics—private slaughter can seem overwhelming at first. This clear, straightforward session breaks the process down into manageable steps, from booking an abattoir to collecting your finished meat. Jenny McKerr will highlight common mistakes to avoid, key questions to ask processors, and the must-know regulations. Smallholders will leave with a checklist of what to do and the confidence to take the next step in their livestock journey.
Quality Meat Scotland
Jenny McKerr
Jenny McKerr is a farmer, rural entrepreneur, and Private Slaughter Coordinator with Quality Meat Scotland. With first-hand experience of both farming and meat processing, she understands the challenges small-scale keepers face when navigating regulations, paperwork, and abattoir systems. Through her work coordinating private slaughter, she helps explain the process and give smallholders the confidence to make informed choices. Alongside this, she runs a farm, a distillery, holiday lets and a farm shop, where she champions local produce, agritourism and sustainable food systems.