Sure, but theres paying top rents for the privelage and something that's completely unsustainable. Only the stock keeper can determine whether it's worth it, even if it's just a sideline/hobby. And it would suggest that a realistic rent wasn't perhaps understood by both the landlord and the...
Show the landlord this thread and come to a more realistic arrangement with them on what your paying before you fall out of love with what your doing. When I started doing what your doing I paid a max of £30/acre per year if it was fenced and watered for the small parcels you're talking about...
One difficulty with the work like balance is the different expectations people have of what is correct. This is heightened even further with influences from family and friends who may be living a life with 'normal?' jobs - regular working hours/40hr weeks/weekends off/big holiday allowance etc...
Couldn't believe my eyes when I saw a man taking a pig for a walk on a lead in our local town - even stopped for a pint in one of the pubs. Definitely a double take moment.
Absolutely. Would have been away from any other sheep for weeks beforehand but were mixed upon arrival at the abattoir with other sheep. Maybe not long enough to make a difference.
Funny thing this ram taint.... I have actually put 6 x 3 year old unbred entire males through our shop, so far this year, as mutton. Had as good, if not noticeably better feedback than ever before on how good it's been - some have been new customers commenting they havnt tasted anything like it...
Depends how it's cut and the spec it's cut too? Also how much attention the butchers putting into getting trim off the bones eg trimming out the ribs for mince/burger trim.
Think the general rule of thumb might be... 65-75% for bone in standard type cuts or perhaps 40-50% for boneless. Happy to...
Still some sizeable herds castrating and selling through butchers rather than supermarkets.
@delilah - you might be better off finding a proper arc. Usually a load on Facebook marketplace, so might be something suitable if you have the gear to collect. I was selling dry sow arcs for approx £50...
Hopefully things will swiftly change and on farm collections will be uncharged. Things have changed for some of us in the processing industry in the last couple of years (not everywhere I'm told). Bone bin collections at the butchers were charged for but are now free (for us anyway). Maybe even...
Exactly how we did it but with slightly smaller numbers and as a one manner. Probably much easier to move than sheep actually. Occasionally used a "pig flap" - set hurdles up with a swinging flap like a cat flap (water and food access inside), then the night before you want to catch them set it...
Yes. We process and retail from whole pigs so can in a sense dictate retail price, though of course this is influenced by surrounding prices as to what customers will pay. We pay a significant premium for buying outdoor, proper free range pigs but that's the way it should be eg us paying what it...
Often 30 miles ish was the standard used by many but has always been loosely thrown about and open to interpretation I guess? As someone that was/is well involved and set out to do the 'local' thing, I can honestly say it has got harder and harder to do and is only going to get worse I feel...
It's great having a named farmed on the menu and hopefully we can trust most establishments. However, as has happened many times before, you have to be careful they don't use you for a while and then switch suppliers but continue to use your name or.... buy a small amount from you but the bulk...
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