I was in a meeting with a group including a representative of a major retailer just after Christmas and we were talking about this very thing.
He told us about the cheap NZ lamb promo that they had run previously.
They did half price NZ legs.
They paid the price difference, not the processor...
Not sure which incident is my favourite Random Task incident.....
The flaming Aftershock that torched your carpet @bigw
Or sleeping on the doormat after completing the Vodka bar list (cue damp doormat...)
Or the Rotterdam Ferry when he necked the bottle of Hugo Boss.....
Probably Ralphy's face...
Thing is GUTH, weight limits have been in place for a fair while now. Certainly longer than a lot of finishing cycles so anyone still paying top dollar for cattle that abattoirs don't want really needs to question their actions.
There are some cattle that don't finish until above 420 but not...
But they don't...
Loins for supermarkets (your 12 footer) can be sold to the supermarkets for about £10 a kilo more than loins in to the wholesale trade (your 16 footer). So when you have somewhere between 15 and 20kg of this meat, that's £150 - £200 of a difference.
So the abattoir loses £200...
Kenny, what is the dry matter of the silage?
As @beefandsleep says, your intake and starch are both too low for the stage in production. Reckon you won't be much above 25% starch. Need to be nearer 40%.
When was the silage cut? How far shot was it?
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