Join us on a tour of Stornoway Abattoir and gain valuable insight into the journey from livestock to finished product.

During the visit, we will learn about:

• Livestock lairage facilities, what they look like, and how they are used.

• The processing journey from livestock through to the finished product.

• Carcass preparation and inspection areas, including the procedures followed.

• Chilling, storage, and product handling facilities.

• How food hygiene, traceability, and animal welfare standards are maintained.

• The equipment and facilities required to meet strict regulatory requirements.

• Veterinary inspections, quality assurance processes, and compliance checks.

• The day-to-day operation of a small island abattoir and the unique challenges it faces

The visit will also highlight the importance of supporting and using this vital local service, exploring the challenges involved in operating and sustaining an island-based abattoir and its role in supporting crofters, food producers, and the wider Lewis & Harris community.

Please note: This visit will take place during the abattoir’s closed period, so there will be no livestock on site.

Places are limited to 20 participants. Booking is essential.

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Description supplied by the event organiser.