Government approved slaughter houses can be found at Municipal corporation level or at Taluka/district levels, where you can slaughter you animal in scientific and hygienic way.

Care should be taken that animals used for slaughtering should be fit and should be free from zoonotic disease. Before slaughtering minimum 6 hours rest should be provided to that animals. Scientific/ritual methods of slaughtering should be followed.

Fresh meat from food animals can be stored up to 7 to 9 days without any marker loss in qualities. Care should be taken that it should be packed in polythene packaging films with clean and hygienic manner.

Meat products are categorized into emulsion and non-emulsion based meat products. Emulsion based meat products are nuggets, sausages, patties, ball etc. while non-emulsion based meat products are tandoori, kabab etc. and pickle based meat products.

Emulsion based meat products are meat products that are prepared by mincing meat with help of meat mincer and followed by chopping with various ingredients like spices, oils, ginger garlic paste, nitrates, phosphates etc. After the formation of emulsion, we can develop different meat products like sausages, nuggets, patties etc.

Most of the emulsion based meat products can be stored in LDPE packaging films which are easily available from market. For the packaging of Meat pickle we can use Plastic Jar or containers.

Different egg products are Egg Jam, Egg Pickle, Egg paneer etc.

There is small slaughter house unit is available in the market by using that anyone can start their shop by using that design.

To start small meat processing unit, we need meat mincer, bowl chopper, sausage filling machine, auto clave, pressure cooker, Hot air oven, gas stove, Kadhai etc.