Small-scale pigs or sheep sold as meat boxes

Local households, neighbours, friends of friends and food-minded customers who want to know where their meat comes from. Some small cafes and pubs may also buy.

You sell by the box, half or whole animal, or by the pack. Income comes in lumps after each batch goes to slaughter, so monthly figures vary a lot.

• Comfortable handling animals
• Basic fencing and field work
• Record keeping
• Selling direct to customers

• Check you need a County Parish Holding (CPH) number and how to register your animals where you live, as rules differ across England, Scotland, Wales and Northern Ireland
• Check movement, tagging, medicine record and welfare rules for the species you choose
• Check food business registration, labelling and storage rules for selling meat direct, and speak to your local council
• Land tenancy terms: grazing licences are often short and can end
• Livestock and public liability insurance
• Feed, vet and slaughter costs are paid before you are paid, and animals can be lost to illness

Startup costs are typically around £3,000 to £12,000, depending on the animals, land and equipment. These are estimates, and feed, vet and slaughter costs are paid before you are paid.

Monthly revenue is typically around £400 to £2,500, depending on how many animals you raise and sell. These are estimates, and animals can be lost to illness, which affects income.

Check whether you need a County Parish Holding (CPH) number, as rules differ across the UK nations. Also check movement, tagging, medicine record and welfare rules, food business registration and labelling with your council, and your land tenancy terms.