Jaxjacky
growstuff have you tried using a wholesaler? It does mean forking out a bit more up front though, but tends to be cheaper overall. I use these www.harvestfinefoods.co.uk/
Its being mooted that CO2 may be unavailable to stun animals prior to slaughter, so they may be culled and buried. Excuse my ignorance but ‘slaughtered’ or ‘culled’, it’s meat, so I don’t understand why, either way the animals are killed, they can’t enter the food chain?
The animals have to be butchered and kept in cold storage. Most farms don't have the facilities to do that. There will be some small farms who are licensed but I imagine that it is not economical for most of them.
Here in France there are some English farmers who rear pigs, have them slaughtered and butchered and make bacon, gammon and sausages on their farms. There are also several English people who keep a few sheep. When the time comes a licensed butcher will come to their homes and kill the animals and then prepare them for the freezer.


