Buying Top quality meat ? why so hard ?

Clive

Staff Member
NFFN Member
Location
Lichfield
Our local cash and carry’s butcher is very good (Bookers Kings Lynn ) , Tomahawks are superb . That is a fillet next to it .View attachment 918177


Farm shop Tomahawk (reverse seared over olive wood)
BC16709B-B416-4EEA-B070-84BCE34D3D98.jpeg
5E68B94D-3CEF-4A30-B27F-531185CFB0F9.jpeg
 

JD-Kid

Member
good on yer Clive
I have been looking in to a project at the moment with wool and learning alot along the the way seems a hell of a big diffrence between waving the truck good bye and waiting for the cash to turn up than having to deal with scourers spinners weavers website guys banks etc etc
same in the meat industry alot of meat sold is out of spec and with the lock downs top end cuts have dropped like a stone price wise have seen fillet steak for low prices in shops

lamb not a big seller in the USA so alot of outfits doing online sales rant and rave about there product mail order. etc but tend to have basic cuts any of the flash cuts to be pre ordered which makes sence if it's just a one off cut

the covid thing has changed alot of things and Clive is highlighting it ring up any website guy and they are snowed under building websites due to more online shopping. people have had to home cook so have a new skill set etc etc

it's better to build a trap for the elephant than throw spears at it when it runs past think on that for a while

kinda could throw the ball back to Clive seeing yer in to cooking etc are yah going to do farm ground flour and a line of breads
 

Clive

Staff Member
NFFN Member
Location
Lichfield
You were asked a similar question in another thread about direct selling and no farm assurance.

i think thats what got me thinking! maybe i will change the way i sell in the future

it would be easier if i produced a premium product though
 

Clive

Staff Member
NFFN Member
Location
Lichfield
good on yer Clive
I have been looking in to a project at the moment with wool and learning alot along the the way seems a hell of a big diffrence between waving the truck good bye and waiting for the cash to turn up than having to deal with scourers spinners weavers website guys banks etc etc
same in the meat industry alot of meat sold is out of spec and with the lock downs top end cuts have dropped like a stone price wise have seen fillet steak for low prices in shops

lamb not a big seller in the USA so alot of outfits doing online sales rant and rave about there product mail order. etc but tend to have basic cuts any of the flash cuts to be pre ordered which makes sence if it's just a one off cut

the covid thing has changed alot of things and Clive is highlighting it ring up any website guy and they are snowed under building websites due to more online shopping. people have had to home cook so have a new skill set etc etc

it's better to build a trap for the elephant than throw spears at it when it runs past think on that for a while

kinda could throw the ball back to Clive seeing yer in to cooking etc are yah going to do farm ground flour and a line of breads

yes, i have been looking into flour / direct supply !
 

Sid

Member
Livestock Farmer
Location
South Molton
i think thats what got me thinking! maybe i will change the way i sell in the future

it would be easier if i produced a premium product though
Your produce a commodity, same as many beef producers.
Imagine trying to sell direct an artic load of cattle or flour a week?

Just because you are a good farmer doesn't mean you are a good marketer.

Conversely being a good marketer doesn't mean you are a good farmer!
 

Tim G

Member
Livestock Farmer
Farm shop Tomahawk (reverse seared over olive wood)
View attachment 918179View attachment 918180
As to the original question why is it difficult to get good meat.
How many of the population would
a) know what a tomahawk steak was,
b) know how to reverse sear over olive wood (this has to be the most middle class 'bang on trend' way to cook steak!)
c) be prepared to spend £60-75 on three tomahawk steaks for one meal unless it was for a very special occasion?

If it was easy we'd all be doing it. I'd also suggest the challenge of finding a decent piece of meat is part of the 'experience'.
 

Cowcalf

Member
the problem with quality meat seems to be that all the shows seem to think that a large arse is the sign required probably on a large continental that is not finished properly as it would attract overweight penalties.
years ago a finished beast was carrying a far greater degree of cover, and the fat cells would be full throughout the life,to me its little wonder red meat is not relished like a malt whisky
 

Tim G

Member
Livestock Farmer
the problem with quality meat seems to be that all the shows seem to think that a large arse is the sign required probably on a large continental that is not finished properly as it would attract overweight penalties.
years ago a finished beast was carrying a far greater degree of cover, and the fat cells would be full throughout the life,to me its little wonder red meat is not relished like a malt whisky
Yes, the meat market has a payment system that grades on what a carcase looks like, no tasting involved!
 

Henarar

Member
Livestock Farmer
Location
Somerset
Gas :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: oh how I know feel sorry for you, meat needs a smoke, its an ingredient

I would rather not buy frozen meat, that's not the end of the market i'm interested in and I'm not alone
Why don't you want frozen?
Would like to see a taste test two cuts of meat off the same animal one frozen one not cook them the same and see if you could tell the difference
 

Clive

Staff Member
NFFN Member
Location
Lichfield
If you really want a premium, exceptional quality, grass reared piece or pieces of beef @Clive, butchered to your exact specification and shipped to your front door, I might possibly be able to spare a beast.

But then again, it's almost too good to share 😁






Lucky I have half a dozen almost ready to go 😉 let me know how you want it cut up.

can you match or better this ? (yesterdays dinner)

74071967-8CC0-4620-A83D-53B97346424B.jpeg
1281BBB4-2FC5-4D2B-92BC-BA812C5006FC.jpeg
 

Hampton

Member
Location
Shropshire
Best meat I ever eat is fresh lambs liver after we’ve killed and drawn a lamb. Better than any steak, fresh or otherwise.
Don’t really like liver otherwise, but fresh is very special indeed
 

Farma Parma

Member
Arable Farmer
Location
Northumberlandia
Farmers no far from me who do Hogg Roasts for all sorts of events switched to doing all sorts of cuts of Meats & id say the family have found a market for there quailty
stuff thats cutting out the middle man & no dearer that any meat from a supermarket but just good quality.
 

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