Beef / Lamb & Pig Price Tracker

[jendan]

Most rave about American beef , what do they do that makes their beef nicer ?!

Full of hormones and water. Yum yum.

 

[jendan]

Most rave about American beef , what do they do that makes their beef nicer ?!

More seriously,its probably because its either Hereford or Angus.

 

[Hilly]

More seriously,its probably because its either Hereford or Angus.

Maybe maybe not i dont know

 

[Full of bull(s)]

The diets are formulated for high levels of marbling, and will have yellow fat from the high maize inclusion

 

[Werzle]

Think its just going to throw more spanners in works for price disruption, prob best just shut the gate for a few weeks till all this sh!t is bit more settled

We shouldnt be in any hurry to send beef or lamb, would do the job the world of good to steady-up supply and take abit of power back. Sfp will keep farms ticking over too if we did.

 

[Werzle]

The diets are formulated for high levels of marbling, and will have yellow fat from the high maize inclusion

I thought they cut maize out towards the end and fed something else to burn the fat

 

[Anymulewilldo]

It’s all bull crap and wind. We eat poor performance Holstein bulls that won’t pay if we sent them. Barley all their lives. It’s how they are treated after slaughter that matters. As long as there is a touch of fat, hang for minimum of a month and you get good beef. Supermarkets don’t want fat, and wouldn’t dream of hanging more than 10 days at the very most

 

[Anymulewilldo]

Some of the worst beef I’ve had was “Finest aged Aberdeen Angus” from the butchers. We decided it must have been an “aged” cull cow it was that damn tough

 

[ritchiekirkland]

i bet thats arough ride

You want to hear the old girl purr though !

 

[Optimus]

Some of the worst beef I’ve had was “Finest aged Aberdeen Angus” from the butchers. We decided it must have been an “aged” cull cow it was that damn tough

One day I'll try one of my own see if it's any better or worse than the continental stuff we've done in the past.

 

[crofteress]

M and S ‘scotch’ steaks constantly the best for flavour . Their organic range is dry and no sweetness and their Angus range is very hit and miss . Worst steak I had recently was from a butcher in skipton . Looked up the butcher on the net and it had pictures of natives .

 

[jendan]

M and S ‘scotch’ steaks constantly the best for flavour . Their organic range is dry and no sweetness and their Angus range is very hit and miss . Worst steak I had recently was from a butcher in skipton . Looked up the butcher on the net and it had pictures of natives .

Hope it wasnt AAs.

 

[Henarar]

They all have them tatse comps are bull sh!t .

They taste the meat not the sh1t

 

[Henarar]

It’s all bull crap and wind. We eat poor performance Holstein bulls that won’t pay if we sent them. Barley all their lives. It’s how they are treated after slaughter that matters. As long as there is a touch of fat, hang for minimum of a month and you get good beef. Supermarkets don’t want fat, and wouldn’t dream of hanging more than 10 days at the very most

10 days !!! some of it looks like its not hung 10 minutes

 

[Hfd Cattle]

One day I'll try one of my own see if it's any better or worse than the continental stuff we've done in the past.

We recently put a 22 mth old longhorn in the freezer ...delicious !!

 

[Optimus]

We recently put a 22 mth old longhorn in the freezer ...delicious !!

I think as long as it's got good fat cover an hung for a month.they should all be pretty good

These big finishers will only be interested in time spent on farm to slaughter.90 days an offski regardless of weight or cover.probably why there no consistency in the beef we buy from supermarkets.

 

[Anymulewilldo]

I think as long as it's got good fat cover an hung for a month.they should all be pretty good

These big finishers will only be interested in time spent on farm to slaughter.90 days an offski regardless of weight or cover.probably why there no consistency in the beef we buy from supermarkets.

The big finishers provide what the contracts demand… if the supermarket demanded fat cover. Finisher diets would soon change to suit

 

[Anymulewilldo]

 

[thorpe]

Most rave about American beef , what do they do that makes their beef nicer ?!

must be them lovly implants!

 

[Hampton]

30kg at £4/kg is £120. Not long ago you could get a tonne for that..

If you were only trying to add 30kg you wouldn’t need a tonne