Homekill
Why Choose Our Shop
Why choose us
100% Natural, 100% Local
Purely natural, proudly local 100% of what you need, from right where you are.
Professional meat cutting
Precision-crafted cuts by experts — delivering quality you can taste
Quality & Standards
Committed to excellence through uncompromised quality and trusted standards.
From your family farm to your kitchen table – our homekill has full traceability

Gallagher’s Homekill Services
Small Scale Abattoir


Traceability


Regulations for Homekill
Who can slaughter my pig or lamb or calf? Even though we operate on a much smaller scale than the factories we are still subject to the same stringent veterinary and hygiene checks. So we assure you the slaughter process is carried in adherence with all the proper regulations . In fact, a registered vet attends on site on each slaughter day.


Slaughtering Process
We tend to slaughter one day in the week. Since we start the slaughtering process early in the morning you must deliver all homekill animals to be slaughtered to the abattoir by 8.00am . As a result, for your convenience we have arranged that you can deliver most animals, except pigs and bulls, with all the relevant paperwork the day before. We have a sheep holding paddock and a slatted shed to put your animals in to keep them safe and secure. So we will assure you that all animals will be well cared for.
The veterinary inspector will do an anti-mortem inspection on animals before slaughter. Because of this, you will need to deliver all your animals to us in a presentable state with the paperwork in order.
We will assure you that the meat cuts you get from your homekill are fully traceable back to your animal. So that means, that all the good work that you put into the nurture is reflected in the meat packed into the boot of your car.
What Weight is Lost in the Slaughter / Homekill Process

Ideal Time to Slaughter your Homekill


Get Your Homekill Meat Freezer Ready
Homekill Customer Testimonials
I am a beef farmer from Tyrone and I keep a good animal back every year for the freezer. I have been coming to Brendan for years to get the animal slaughtered and butchered . Why do I keep coming back?
What I like about Gallagher’s is that you are dealing with the man himself, Brendan, not someone in an office. He’s the one doing the slaughtering and butchering. Everything is done here the – the veterinary checks- everything. You don’t have to go anywhere else. He’s sharp , he knows his stuff. Now I am packing 220kg of freezer ready meat – cut the way we want it -into my van.
