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Livestock & Forage
Buying Top quality meat ? why so hard ?
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<blockquote data-quote="pipkins" data-source="post: 7226253" data-attributes="member: 79452"><p>I only read up to page 16 so apologies but as someone that has produced on small scale to sell to 'friends and family' to keep things as simple as possible...still not very simple. The main problem is as others have said, it's easy to sell what's in fashion then you could have a freezer full of whatever is out of favour. When I had pigs done at the excellent, in my experience, Peter Coates as mentioned upthread, pulled pork was in fashion due to the AHDB ad campaign so I could have sold that ten times over and had a boat load of leg joints (from boars, so I wouldn't cure them for ham) left. Another time I couldn't shift loin! Most recently it was belly that everyone wanted. Yes you can mince stuff you don't move on straight away and a pig isn't a huge headache in terms of freezer space, lamb/hogget even less so (problem there being that people don't want to pay proper money for it), but on a small scale/self-produced if you can't shift the whole carcase you end up with all sorts of logistical, and by extension financial, hassle.</p></blockquote><p></p>
[QUOTE="pipkins, post: 7226253, member: 79452"] I only read up to page 16 so apologies but as someone that has produced on small scale to sell to 'friends and family' to keep things as simple as possible...still not very simple. The main problem is as others have said, it's easy to sell what's in fashion then you could have a freezer full of whatever is out of favour. When I had pigs done at the excellent, in my experience, Peter Coates as mentioned upthread, pulled pork was in fashion due to the AHDB ad campaign so I could have sold that ten times over and had a boat load of leg joints (from boars, so I wouldn't cure them for ham) left. Another time I couldn't shift loin! Most recently it was belly that everyone wanted. Yes you can mince stuff you don't move on straight away and a pig isn't a huge headache in terms of freezer space, lamb/hogget even less so (problem there being that people don't want to pay proper money for it), but on a small scale/self-produced if you can't shift the whole carcase you end up with all sorts of logistical, and by extension financial, hassle. [/QUOTE]
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Buying Top quality meat ? why so hard ?
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