Beef / Lamb & Pig Price Tracker

Mc115reed

Member
Livestock Farmer
Had some NSL in Bakewell today

34kg - 2.50 kilo
34kg- 2.45 kilo
39kg - 2.20 kilo

Probably shouldn’t of sent them on a bank holiday Monday but still made a reasonable trade for my budget...
 

Chae1

Member
Location
Aberdeenshire
Anyone want to call the beef price going forward, I’m not sure it will keep rising as once the food service sector gets going again they will be looking to find the cheapest mince/burgers/steaks they can do which will suck in the cheap imports, then the public who have been buying local and cooking at home and are fed up and want to eat out are not going to be buying so much to eat at home.....

I’m sitting on 10 cull cows and the tail end of my bull beef and a couple clean cattle.... how long to hold is my real question..... some of the cows still have autumn calves on them, normally would wean in July and sell cows then but could wean a month early as calves are strong. Others are out at grass just waiting for a either a decent lift or me getting on and booking them in.

I'd cash them personally. It can't keep rising at current levels.

It's always said, quickest way 2 get cattle is to drop the price.
 

muleman

Member
Aye fair enough, i was just hinking a 34kg lamb isnt much but guess it could die at 17kg. I dosed plenty mid 30s today maybe ive done wrong but there motoring on. Another 2 weeks and theyll be 40kg+. As u say maybe take less!
I just worked it out , not much in it really, 17 kg £93 now or keep them till 40kg in another month and make £3 more, bit of a gamble but thats farming!
 

JSmith

Member
Livestock Farmer
I just worked it out , not much in it really, 17 kg £93 now or keep them till 40kg in another month and make £3 more, bit of a gamble but thats farming!
When it gets to 35kg at our place it’s living life on the edge! 34kg last week £92 won’t get that this week, Took sixty on the dead last week to average 19kg dead which is fine by me but they don’t like them, they’d rather have 15-18 all day long, it’s all about fitting it into that tray with as little work as possible, ie trimming etc, don’t like it when the cellophane on top touches the meat as it turns the colour an jo public can’t be having that!
 

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