Home slaughtering is slaughtering outside commercial slaughterhouses, whereby the meat may only be used in the animal owner's household.

The production of meat for other persons is a commercial activity in the sense of meat hygiene law and may only be carried out in compliance with the standards of food hygiene law.

Anyone who slaughters animals must have the necessary knowledge and skills to do so.

Cattle, pigs, sheep, goats and other biungulates, horses and other solipeds whose meat is intended for human consumption are subject to official ante- and post-mortem inspection, which must also be carried out in the case of home slaughtering. In the case of rabbits, these examinations may be omitted if no characteristics are found which render the meat questionable for human consumption. Game kept in captivity shall also be subject to ante- and post-mortem inspection.