Small-Scale meat chickens and ducks

Local households, farm shops, butchers, restaurants and pubs that want traceable local poultry, with demand often peaking around Christmas.

Birds sold by weight or per bird, with a margin after chicks, feed, processing and packaging. Selling direct usually earns more per bird than selling wholesale.

• Animal husbandry
• Food hygiene awareness
• Planning batches and orders

• Check poultry registration and flock rules with APHA or your devolved government
• Slaughter and processing rules, check what you can do on your own site and what needs an approved plant
• Selling meat may require registration as a food business with your local council
• Avian influenza housing orders and biosecurity requirements, check current guidance
• Feed costs and mortality can eat into margins, so work out a cautious budget
• Public liability and product liability insurance

Startup costs are typically around £2,000 to £10,000, depending on the land you use, your housing and equipment, and how many birds you rear per batch. These are estimates, so work out a cautious budget including feed costs.

Monthly revenue is typically around £500 to £2,500, depending on batch sizes, your buyers and the time of year, with demand often peaking around Christmas. This is revenue, and feed costs and bird losses can reduce your margin.

Check poultry registration and flock rules with APHA or your devolved government, what slaughter and processing you can do on your own site, and whether you must register as a food business with your council. Also check avian influenza requirements.