Media Contacts

Dave Townsend

Government Communications and Public Engagement
Ministry of Agriculture
250 356-7098
250 889-5945 (mobile)


Information about meat production in B.C.
  • The Meat Inspection Regulation works to ensure that meat produced in B.C. is safe for consumers, while providing enough opportunities for slaughter and meat processing facilities for the entire province.
  • The regulation oversees abattoirs so animals are humanely handled and slaughtered, carcasses are processed in a clean environment and meat is packaged and stored in ways that reduce contamination risks.
  • There are four types of provincial abattoir licences in B.C. to meet different business models, community size and consumer and industry demand.
  • Class D licensees may slaughter their own or other peoples’ animals. The licences are available in 13 provincially designated regions.
  • One animal unit means combined weight, when measured alive, of 454 kilograms (1,000 pounds) of meat such as beef, pork or poultry.
  • The Select Standing Committee on Agriculture, Fish and Food conducted a public consultation on local meat production from May 16 to June 15, 2018.