- Location
- N.Lincs
Can't beat a rib joint. We had one at Christmas...That’s been sold as an extra along with rib joints. (Though I’ve snaffled both for myself )
Can't beat a rib joint. We had one at Christmas...That’s been sold as an extra along with rib joints. (Though I’ve snaffled both for myself )
Abattoir 14 miles away.
I get most of your points BUT, if you have a system set up where concentrates aren't used and it's a grass based system (covering a longer finishing period perhaps) surely that system will be lower carbon? I've not worked it out, but the longer grass based finishing period may or may not result in lower overall C, I don't know......... OR does the 'hard feed' just cut the overall finishing period and the net result is actually the same C per kilo of meat produced?Thanks. Why do folks feel the need to bang on about 'no hard feed', 'outwintered' etc ?
If it is specific to an individual farm marketing their product, then fine. but too often it is said as if it should be an industry standard.
It is divisive, and serves no useful purpose. Local, yes. Direct from the farm, yes. They are the important bits, environmentally and economically. Beyond that, it's just farmers doing what farmers do best. Having a dig at each other with the only winners being those opposed to animal agriculture.
What deadweight and age was the beast? Doesn’t sound like much meat back for box scheme - our customers prefer aged (flavour) and bigger steaks.I always sell a fair bit of lamb through the spring/summer/autumn direct to individuals, pubs, restaurants and it does very well for me.
But a couple years ago I decided to run a small pedigree Devon suckler herd with the ideal to sell beef boxes direct. Partly selfish reasons as I always wanted a few Devons around the place.
Well today I picked up the first steer from the abattoir in the form of 16 10.2kg boxes plus 10 fillet steaks and 6 rib roast.
I stick an add on Facebook and within 24 hours its all sold, and I could have probably sold another beast such was the demand.
So no sign of veganuary nonsense and people genuinely interested in local quality food.
And the best bit, well steak taste testing starts tomorrow night for us. Rump vs Sirloin vs Fillet!
Happy days!
What deadweight and age was the beast? Doesn’t sound like much meat back for box scheme - our customers prefer aged (flavour) and bigger steaks.
Have seen very little this year about vaganuary in the MSM.
Think most people have other things on their minds other than a faddy lifestyle choice
Better keeping it under 30 months to keep the abattoir costs down. 328 kg feels light though - is that typical of the breed? I’m getting over 400 kg at 29 month from putting a Lim bull over shorthorn cross cows. Best it tastes good though - can’t beat a bit of age to give flavour.Just over 30 months and he was 328 kg dead i think.
BUT.......did he give his permission to be slaughtered?He probably was pretty low carbon. No hard feed, outwintered, only grass or roots, grass being old perm pasture with no fert . Abattoir 14 miles away.
Never had antibiotics or been touched since being born.
The story behind such food/meat is very important. As is social media these days. Having a few thousand followers on Facebook certainly helps.
here he is a few months ago..
View attachment 1009682
Thing is, you won’t find any official carbon calculator that will calculate it properly. They all use the not-fit-for-pirpose GWP100 metric. Shortening the period the animal is alive might make some sort of twisted sense to people who don’t understand methane and use this metric (such as the NBA etc) but if you use the correct method (GWP*) to assess it you get a very different answer.I get most of your points BUT, if you have a system set up where concentrates aren't used and it's a grass based system (covering a longer finishing period perhaps) surely that system will be lower carbon? I've not worked it out, but the longer grass based finishing period may or may not result in lower overall C, I don't know......... OR does the 'hard feed' just cut the overall finishing period and the net result is actually the same C per kilo of meat produced?
Sorry, thinking as I type here.......
I suppose it all boils down to feed quality of the grass produced. Hill/Upland swards would be quite different to lowland ryegrass reseeds...... but then establishing and maintaining those lowland 'productive' swards probably come at a price financially, and carbon wise too??
I'm sort of seeing your point about letting each farmer do what suits their location etc! There must be optimum scenarios though in each different situation..... it won't be a one size fits all approach will it.
Oh dear.
I’m addicted to watching the share prices of Beyond Meat and Oatly. As an investor their price charts are a classic example of shares you wouldn’t touch with a bargepole.Worth saving as ammo..
Its LambuaryI always sell a fair bit of lamb through the spring/summer/autumn direct to individuals, pubs, restaurants and it does very well for me.
But a couple years ago I decided to run a small pedigree Devon suckler herd with the ideal to sell beef boxes direct. Partly selfish reasons as I always wanted a few Devons around the place.
Well today I picked up the first steer from the abattoir in the form of 16 10.2kg boxes plus 10 fillet steaks and 6 rib roast.
I stick an add on Facebook and within 24 hours its all sold, and I could have probably sold another beast such was the demand.
So no sign of veganuary nonsense and people genuinely interested in local quality food.
And the best bit, well steak taste testing starts tomorrow night for us. Rump vs Sirloin vs Fillet!
Happy days!
That’s fantastic news, almost worth rekindling the niggling aggro with the oatly PR teenager on Twitter.Oh dear.
Oatly will prob be making an appearance in the second chart shortly.
A good way to wind them up...That’s fantastic news, almost worth rekindling the niggling aggro with the oatly PR teenager on Twitter.