We set out to register our Lorneville abattoir with MPI so that we could close the loop and control every step of the process from field to fridge. It’s been years in the making. Navigating red tape and paperwork, qualifying as meat inspectors and upgrading the building and we’re nearly ready to go live. Operating as a registered abattoir rather than a homekill abattoir means its business as usual but better, because stock slaughtered and inspected by us, and then processed by one of our butcher