cattleman123
Member
- Location
- devon
Steak...and very good it was ..along with a bottle of beer...relaxing
Beef / Lamb & Pig Price Tracker
- Thread starter TFF
- Start date
Reportedly the Salmonella story is about undercoooked 'mutton'. Speculation that it might be linked to some cases of illness at an event in London. Again, not confirmed, Ministry people traced some of the mutton back to a supplier but as far as I'm aware the supplier is not inplicated. It's all about the under cooking.
livestock 1
Member
No one else dare ask that question
- Location
- leicestershire
Foyle down 2p clean cows 5p. I think it's numbers coming out not the other thing.
- Location
- breconshire
Just heard Merthyr are staying at 3.90 + 10p for welsh on Monday
- Location
- breconshire
Can't get any in for next week though
- Location
- Leicestershire
Anyone know how the cull ewe trade has been the last few days? I have some I need to shift but not hopeful 
Anthony222
New Member
Ewe trade was slow, took some to south molton yesterday, need to be well finished and big to come to good money, big suffocks £85 mid size mules I took home, best bid was £56.Anyone know how the cull ewe trade has been the last few days? I have some I need to shift but not hopeful
livestock 1
Member
Longtown did not look exciting on Thursday morningAnyone know how the cull ewe trade has been the last few days? I have some I need to shift but not hopeful
livestock 1
Member
What have you got to go?Anyone know how the cull ewe trade has been the last few days? I have some I need to shift but not hopeful
beefandsleep
Member
- Location
- Staffordshire
Woodheads stand on for beef
- Location
- Leicestershire
Lleyns mostly, few Tex Xs too. Decent young sheep.
livestock 1
Member
There were decent well fleshed but not the biggest texels making 60 Llyens nearer 50 there’s still the big heavy ewes making near 100 but need to be very very heavy and shapey nowt that good unless it’s at 12 o’clock for type and condition as far as culls go decent fleshed mules 50/55 as the man earlier said they would be usually 70 all day long
Food Standards Agency press release:
Advice on cooking raw meat following rise in Salmonella Typhimurium
News
Food Standards Agency along with Food Standards Scotland, Public Health England and Health Protection Scotland are reminding people to take care when handling raw meat and to cook it properly.
19 October 2018
View PDF
Share
This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of salmonella in July 2017. A number of control measures were put into place which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.
Since June 2018, a further 165 cases have been reported (up to 19 October), which led us to put control measures in place. This hasn't led to the same decline in cases as in 2017 and so we are now reminding the public about how to cook and handle raw meat.
Colin Sullivan, Chief Operating Officer at the Food Standards Agency said: 'We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium. Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.
'People should wash their hands after touching raw meat, avoid contaminating other food in the kitchen by storing it separately in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly.'
Nick Phin, Deputy Director, National Infection Service, PHE said: 'The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross-contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.'
Advice on cooking raw meat following rise in Salmonella Typhimurium
News
Food Standards Agency along with Food Standards Scotland, Public Health England and Health Protection Scotland are reminding people to take care when handling raw meat and to cook it properly.
19 October 2018
View PDF
Share
This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of salmonella in July 2017. A number of control measures were put into place which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.
Since June 2018, a further 165 cases have been reported (up to 19 October), which led us to put control measures in place. This hasn't led to the same decline in cases as in 2017 and so we are now reminding the public about how to cook and handle raw meat.
Colin Sullivan, Chief Operating Officer at the Food Standards Agency said: 'We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium. Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.
'People should wash their hands after touching raw meat, avoid contaminating other food in the kitchen by storing it separately in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly.'
Nick Phin, Deputy Director, National Infection Service, PHE said: 'The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross-contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.'
Some store shetlands made £4 each at Malton today. Trade for good sorts in 70’s a lot In 50’s low 60’s.
- Location
- N.Lincs
It's just plain, good old common sense. People should already know this - mind you the modern day fad of eating lamb almost raw, as promoted by all the fancy chefs on the telly, doesn't help
It's just plain, good old common sense. People should already know this - mind you the modern day fad of eating lamb almost raw, as promoted by all the fancy chefs on the telly, doesn't help
Aye , come here my better half incinerates everything .
- Location
- N.Lincs