Slaughtermen, butchers and livestock farmers are reminded to contact the Department of Environmental Health (DEH) at least 48 hours in advance of the proposed slaughter time, to make arrangements for post-mortem meat inspections. 

“Book your meat inspections earlier enough. We expect an increase in the number of meat inspections during this time of the year, as traditional Christmas dishes often include fresh local meat. For this reason, local butchers usually slaughter more animals to satisfy the increase in demand during the festive season”, said DEH Director, Mr. Richard Simms.

Post-mortem inspections are the responsibility of the DEH and are undertaken by Meat/Food Safety Officers immediately after slaughter to determine if the meat is fit for human consumption

To arrange post-mortem inspections, please call the DEH on 949-6696 between 8:30 a.m. and 5:00 p.m. or email [email protected]. Residents on Grand Cayman may also contact Environmental Health Officer (EHO), Gideon Simms on 925-4582, while those in the Sister Islands may contact EHO, Patience Eke on 916-4201 regarding arranging meat inspections.

The examination of food animals prior to slaughter (ante-mortem inspection) is also required. This inspection is conducted by the Veterinary Section of the Department of Agriculture (DOA). Slaughtermen are advised to contact the DOA on 947-3090 to make arrangements to have the same done.

Butchers and consumers are also reminded that selling carcasses, or portions of them, that have not been DEH inspected and approved is against the Public Health Act (2021 Revision). Meat from locally slaughtered animals that have been inspected by DEH officers and found suitable for human consumption usually bears the department’s stamp indicating that the meat has been passed /certified. 

Any instance where local meat is sold without certification should be immediately reported to the DEH.