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Livestock & Forage
Beef / Lamb & Pig Price Tracker
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<blockquote data-quote="Anymulewilldo" data-source="post: 8145566" data-attributes="member: 144597"><p>Was talking too one of the butchers in the village last week. I said you must be minting it with the size of the queue most days. He said it’s alright but it’s very obvious people are starting too rein in the spending. Selling a lot more mince per week than the last couple of years. I said you’re minting it on pork though. He pulled a face, “if the processors are shafting you for the pigs, and they’ve hardly dropped the price too me, something funny is happening in the middle!” Then he was saying that his supplier is wanting too put pork up “because they are getting dearer!” </p><p>I asked how lamb was moving and he says he can only sell small lambs. People don’t want too pay for big lamb joints. He showed me a gorgeous pair of leg steaks in the chiller. Proper lamb steaks. He’d tried selling them too 3 people that morning and they had all baulked at the price. Cut them 1/2 inch thinner and can sell them fast as you like but he doesn’t like cutting lamb that thin. Says you can ruin it too easy and then people blame the meat and won’t buy it for weeks</p></blockquote><p></p>
[QUOTE="Anymulewilldo, post: 8145566, member: 144597"] Was talking too one of the butchers in the village last week. I said you must be minting it with the size of the queue most days. He said it’s alright but it’s very obvious people are starting too rein in the spending. Selling a lot more mince per week than the last couple of years. I said you’re minting it on pork though. He pulled a face, “if the processors are shafting you for the pigs, and they’ve hardly dropped the price too me, something funny is happening in the middle!” Then he was saying that his supplier is wanting too put pork up “because they are getting dearer!” I asked how lamb was moving and he says he can only sell small lambs. People don’t want too pay for big lamb joints. He showed me a gorgeous pair of leg steaks in the chiller. Proper lamb steaks. He’d tried selling them too 3 people that morning and they had all baulked at the price. Cut them 1/2 inch thinner and can sell them fast as you like but he doesn’t like cutting lamb that thin. Says you can ruin it too easy and then people blame the meat and won’t buy it for weeks [/QUOTE]
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