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Butcher Trade License (Fleischer)
GewO §94 Z.18
Verified: April 2026
Key Facts
- Type: Regulated trade (Handwerk)
- Qualification: Master exam (Meisterpruefung)
- Registration cost: Free (€0)
- Exam fees: Covered by government since July 2023
- Start immediately: Yes, upon registration
- Also needed: EU food hygiene compliance (HACCP)
What This Trade Covers
- Meat processing and production (sausages, ham, cured meats)
- Retail sale of meat and meat products
- Slaughtering (requires EU-approved facility)
- Catering with meat products (limited — for full catering see Gastgewerbe)
Butcher vs. Gastgewerbe
Selling prepared hot meals (e.g., a warm sausage stand) requires a separate
Gastgewerbe license. The Fleischer license covers raw and processed meat sales only.
Food Safety Requirements
- HACCP: Mandatory food safety management system
- EU Regulation 853/2004: Hygiene rules for meat processing
- Veterinary inspection: Required for slaughter operations
- Traceability: Full documentation from farm to customer
- Allergen labeling: EU Regulation 1169/2011
Market Trends
Regional quality, organic meat, and transparent supply chains are strong differentiators against supermarket meat counters. Many butchers now offer online ordering and home delivery as additional revenue streams.
Vollstaendige deutsche Version →
Legally binding: German text of GewO 1994.