- Location
- N.Lincs
Yeah but it also says 'Country of Origin - USA'.USA pork loin steaks must be a style of cut.
Yeah but it also says 'Country of Origin - USA'.USA pork loin steaks must be a style of cut.
"Country of origin USA" is pretty unambiguous though. But so is "born in the UK".USA pork loin steaks must be a style of cut.
Why would they?They going to let butchers in now , o wonder how many will come to U.K. ?
No idea but when I heard on the radio and a pig farmer breathing sigh of relief I couldn’t help but think good luck cos I can’t imagine many coming ? But I could be wrong .Why would they?
Given that UK pig meat would have to be cheaper than foreign to be traded, surely they are being paid more where they are than they would nett over here?
No race to the bottom for them.
And they would only be one cut on a line bods anyways...not true whole carcass butchers.
Of course not. Only the farmer gets held to the contract.those that sign the contract and agree to take the pigs, or are these contracts not worth the paper they are printed on
What's happening in France?
they are angry againWhat's happening in France?
Better a over supply of cheap pork than pigs stuck on farms but if we can get the abattoir staff the pig price is only going one way until supply and demand is back in balance. The bumpy ride is a long way from over.Questions.
Given that the Chinese Market has collapsed, where is all this pigment going to go if and when it is processed?
Also.
Where is all the pigment in Europe going to go?
Are we not just looking at an over supply of pigment on the world market that has no home?
Which would point to pure folly and wishful thinking that temporary "butchers" from Europe added onto British cutting lines will cure the problem, unless the meat can be stored for future use and the supply from farm is slowed from the bottom up?
Fire sale prices offered for "overspec" pigs (i.e. ones that were held on farm when processors could not take their contracted quantities) and of course that works it's way in to the SFP published every week by AHDB so it's certainly win win for processorsBetter a over supply of cheap pork than pigs stuck on farms but if we can get the abattoir staff the pig price is only going one way until supply and demand is back in balance. The bumpy ride is a long way from over.
So they fit down the line at a price ?Fire sale prices offered for "overspec" pigs (i.e. ones that were held on farm when processors could not take their contracted quantities) and of course that works it's way in to the SFP published every week by AHDB so it's certainly win win for processors