Recent content by flashsheep

How do you feel about the selection for slaughter side?

Iv had loads of on movement’s from markets never appear to confirm so had to post them anyway. Waste of time,

If I can have one vet visit and give up fa inspections I’ll do it

Does anyone know of any companies that will collect it at the moment?

If bimeda or the environment agency worked with a waste disposal company to collect and dispose of the used dip I think many more people would do it regularly

Where would the best/cheapest place be to get a mud guard and lights for a Jcb 520-50 teleporter

Are there any waste companies that will take it away?

Wales England and Scotland have different Levy boards that only serve their own country. the Levy gets paid at source of slaughter so all lamb and beef killed in Wales regardless if its Scottish or English goes into the welsh pot and vice versa for England and Scotland. the abattoirs pay per...

A lad who was up at his place last year told me he had 4000 dead ones, sounds a lot but then he said that was out of 110000 so relatively not to bad. You think your doing some numbers until you realise what the real big boys do

They will be handy weight after passing over their scales

Mate at the abattoir says you can leave the thirsk lambs alive a week and they still do 55%. Wonder why?

The bulk is tonnage is measured wet when mixing so if you order 20 ton it will lose some weight when it drys out but with bulk you only pay for the weight the wagon blows out. Bagged should be weighed dry into the bags at the bag weight

Yes Dunbia and rpf are tail off KK and channel fat in, mertha are KK and cf out, abp also remove any excess internal fat. Abp should be 15-20p ahead and keypak 10-15p ahead to compensate for the less scale weigh

I liked my Melton lambs today av 83 and were a fiver cheaper than last nights Darlington lambs

Took 100 up from Newark for a lad the other week loaded at 7 weighed just before sold and he said they were spot on the weights at home, and he averaged 110.