Beef / Lamb & Pig Price Tracker

[livestock 1]

I do wonder if the faster fed beast killed at 14 months for example provide chewy tasteless beef? Exactly what supermarkets ask for at times. The main stand out difference between natives and continentals is the growing and finishing times. Makes you think if it’s really as simple as that.

 

[Hfd Cattle]

What's the difference in price for store cattle going into an afu compared to normal store cattle not going into one?

The value is the same but unless they through a market then you miss out on the competition . You do though save on TB testing and hassle and commission.
If you have 2 people wanting them then you are in a decent position.......if thathelps

 

[Optimus]

I do wonder if the faster fed beast killed at 14 months for example provide chewy tasteless beef? Exactly what supermarkets as for at times. The main stand out difference between natives and continentals is the growing and finishing times. Makes you think if it’s really as simple as that.

I don't see much difference between my Angus cattle an the continentals.they all seem to go at the same time.maybe its just the way I feed them.certainly have no issues getting them finished under 20 months anyway.

 

[Skintagain]

I don't see much difference between my Angus cattle an the continentals.they all seem to go at the same time.maybe its just the way I feed them.certainly have no issues getting them finished under 20 months anyway.

I have always thought of an Angus as a good grower providing it’s the right type. A lot of limmys are slow as hell imo

 

[Aspiring Peasants]

I sometimes think the supermarkets deliberately market poor meat because they'd rather customers bought other things they can make more from, like ready meals.
We like eating lamb and for some reason got some lamb chops from the supermarket. They were awful, whereas lamb off one of our Beltex in the freezer is one of the best meats I've had.
We've got people onto eating lamb by getting them to try it. The comment is usually why can't we get lamb like this at the supermarket to which I day find a good independent butcher

 

[livestock 1]

I don't see much difference between my Angus cattle an the continentals.they all seem to go at the same time.maybe its just the way I feed them.certainly have no issues getting them finished under 20 months anyway.

Yes that’s your system which is fair enough.
The native breed systems as a rule aren’t as pushy for time and feed and allow cattle to grow slower
A lot of the Angus types I see locally are sold old and big it’s the only way to get a decent price for them.
On average the native cattle I see are sold a good few months older than the continentals which most likely is the difference in eating quality

 

[livestock 1]

I sometimes think the supermarkets deliberately market poor meat because they'd rather customers bought other things they can make more from, like ready meals.
We like eating lamb and for some reason got some lamb chops from the supermarket. They were awful, whereas lamb off one of our Beltex in the freezer is one of the best meats I've had.
We've got people onto eating lamb by getting them to try it. The comment is usually why can't we get lamb like this at the supermarket to which I day find a good independent butcher

Their beef is terrible especially the main one or two they must have discouraged a lot of beef eaters

 

[Optimus]

I have always thought of an Angus as a good grower providing it’s the right type. A lot of limmys are slow as hell imo

Yeah get the right Angus an they'll match most others.some of the lims are slower but think that's down to the breeding of these smaller chunkier types breeders seem to be going for.

 

[neilo]

I do wonder if the faster fed beast killed at 14 months for example provide chewy tasteless beef? Exactly what supermarkets ask for at times. The main stand out difference between natives and continentals is the growing and finishing times. Makes you think if it’s really as simple as that.

Quite the opposite ime. Early lambs, creep fed right through and killed early, are as tender as fillet steak, they just don’t taste of anything much.

Yes, hanging makes a difference, but THE biggest effect is from intramuscular fat (imf or marbling), not subcutaneous fat/cover/finish. It can be measured and it is heritable, so can be selected and bred for.
Most countries around the world breed for, and are paid for, imf/marbling, but the UK sticks with the EUROP grid.
Any lambs that go through a CT scanner have the imf measured, and an ebv generated, but there is no added value for the lambs here so nobody selects for it, but it certainly could be if the will was there.

Extreme confirmation breeds like the Beltex or Belgian Blue tend to have very low imf levels, whereas natives like the Angus or Shorthorn tend to have higher levels.

 

[livestock 1]

Yeah get the right Angus an they'll match most others.some of the lims are slower but think that's down to the breeding of these smaller chunkier types breeders seem to be going for.

The Angus cattle we see often are off dairy farms which gives the impression they are shyte
The pure square blocky types are much better

 

[Optimus]

Yes that’s your system which is fair enough.
The native breed systems as a rule aren’t as pushy for time and feed and allow cattle to grow slower
A lot of the Angus types I see locally are sold old and big it’s the only way to get a decent price for them.
On average the native cattle I see are sold a good few months older than the continentals which most likely is the difference in eating quality

I probably could do with trying one of my AA see how it eats.might not have as many soon anyway.dairy lads have killed the premium so might be back to another lim possibly charolais

 

[livestock 1]

 

[Anymulewilldo]

 

[Hfd Cattle]

Yes that’s your system which is fair enough.
The native breed systems as a rule aren’t as pushy for time and feed and allow cattle to grow slower
A lot of the Angus types I see locally are sold old and big it’s the only way to get a decent price for them.
On average the native cattle I see are sold a good few months older than the continentals which most likely is the difference in eating quality

Farm not too far from here run an Angus bull and a Lim bull.
Any calf that's black is put down as an Angus named sire .......whether it is or not !!

 

[Anymulewilldo]

Farm not too far from here run an Angus bull and a Lim bull.
Any calf that's black is put down as an Angus named sire .......whether it is or not !!

Dairy farm I know run Flekveih bulls. Heifers are born flekveih, bulls are Simmentals…

 

[Northeastfarmer]

Noticed that in one of the primestock show and sales at Darlington. The butcher who bought the champion had a post shared by DFAM stating the beef would be available over their counter in the next 10 days. there wasn't much maturing on the hook there. Also agree, going by videos, that these market topping cattle down your way look extreme types and pretty lean. I would say the local butchers in our local marts would buy beasts with more cover but we don't get the headline trade like Darlington,etc

to be fair I know 3 people who bought beef off that beast and all said it was beautiful but these show cattle are so well handled they are quiet as lambs with no stress.

the reason we get a good trade here is because we have probably the best buyers around the ring….half the cattle are Scottish from up your way so can’t see why there’s a difference

 

[Northeastfarmer]

Why doesn’t beef smell when it’s being cooked like it did years ago….I remember you could smell it outside years ago. Now it barely has that beautiful smell

 

[Estate fencing.]

to be fair I know 3 people who bought beef off that beast and all said it was beautiful but these show cattle are so well handled they are quiet as lambs with no stress.

Old boy who used to run the local small abattoir and butchers in the 50’s said that sometimes they would have to leave a beast for a couple of weeks to calm down enough to kill it, he said stress was main thing in making bad meat.

 

[Northeastfarmer]

Old boy who used to run the local small abattoir and butchers in the 50’s said that sometimes they would have to leave a beast for a couple of weeks to calm down enough to kill it, he said stress was main thing in making bad meat.

Definitely it causes dark cutters

 

[Woolless]

I have always thought of an Angus as a good grower providing it’s the right type. A lot of limmys are slow as hell imo

Muscle is antagonistic to growth to a certain extent, certainly in the case of really heavily muscled animals?