Beef & Lamb Standards
Download Beef & Lamb Standards Manual
Download the changes to Beef & Lamb Standards from 1 February 2025
Husbandry Procedures Version 5.0 (modified)
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Key – Those standards which have greater significance (all other standards are normal)
Recommendation – Those which do not affect certification
New – A completely new standard which the member must now adhere to
Revised – A standard that has changed and requires the member to take some different or additional action to before
Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard
Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.
B.HP.1 Key
Husbandry procedures must be carried out appropriately
How you will be measured
B.HP.1.a
B.HP.1.b
B.HP.1.c
B.HP.1.d
B.HP.1.e
- Medicine records for pain relief
– Training Records
– Health Plan
B.HP.1.1
Cauterising paste is only used on animals less than 1 week of age and it is recommended the calf receives analgesia
- For guidance on animal by-products; storage, collection and disposal visit: https://www.gov.uk/guidance/fallen-stock
- National Fallen Stock Company (NFSCo) collection and disposal service for farmers: http://www.nfsco.co.uk/
- Government guidance on incineration of animal by-products:
https://www.gov.uk/guidance/animal-by-products-how-to-burn-them-at-an-incinerator-site
More Standards
Download Beef & Lamb Standards Manual
Download the changes to Beef & Lamb Standards from 1 February 2025
- HP.1.d – A person is considered ‘competent’ when they can demonstrate they understand the tasks they are required to do and how to undertake them correctly, e.g. how to use equipment
