Morrison's Beef

Turra farmer

Never Forgotten
Honorary Member
Plus the acres of cold stores that it takes to hold a twelfth of a year's kill will add up to a scary sum.

I'm not saying that I agree with hanging beef for a short period, but I can see why accountants might question it.
It shouldn't be for accountants to question anything it's not them running business , they are there to process numbers to base your tax calculations on , there advice isn't always the best avaliable , it's like bankers , lots of hidden agendas to boost share price and they can even get that right. I listen and mostly ignore
 

Sussex Martin

Member
Location
Burham Kent
You can’t beat false economy
Yes, and nothing puts people off buying beef than a bit of steak that would have been better nailed on the bottom of your boots, all caused by lack of hanging. I used to get a few cattle killed for home use/sale and the slaughterhouse always tried to persuade me to hang for only 14 days as they wanted throughput. Never worked though, 28 days every time :).
 

upnortheast

Member
Livestock Farmer
Location
Northumberland
Yes, and nothing puts people off buying beef than a bit of steak that would have been better nailed on the bottom of your boots
This is why I very rarely have steak on a night out. Usually disapointed.
In the Scottish Farmer a few months ago John Elliott said the steak you get in a roadside diner in USA is far better than most you get in the UK. Caused a bit of a stir !
Nothing compares to the steak I had in Louiville Kentucky a few years ago
 

Hilly

Member
This is why I very rarely have steak on a night out. Usually disapointed.
In the Scottish Farmer a few months ago John Elliott said the steak you get in a roadside diner in USA is far better than most you get in the UK. Caused a bit of a stir !
Nothing compares to the steak I had in Louiville Kentucky a few years ago
Everything is good when on holiday , its a mind set.
 
Location
Cleveland
Yes, and nothing puts people off buying beef than a bit of steak that would have been better nailed on the bottom of your boots, all caused by lack of hanging. I used to get a few cattle killed for home use/sale and the slaughterhouse always tried to persuade me to hang for only 14 days as they wanted throughput. Never worked though, 28 days every time :).
I don’t think you can blame everything on hanging....breeds and feeds are a huge contribution along with stress at time of slaughter
 

peewit

Member
We cook our supermarket beef and pork in a roasting bag, used to be a small amount of fat left in the bag, just enough to make gravy. These days the bag is full of water sometimes two/three jam jars full, is this their way of getting their profits up.
 

Bill the Bass

Member
Livestock Farmer
Location
Cumbria
It shouldn't be for accountants to question anything it's not them running business , they are there to process numbers to base your tax calculations on , there advice isn't always the best avaliable , it's like bankers , lots of hidden agendas to boost share price and they can even get that right. I listen and mostly ignore
Management accountants run businesses, big or small, end of. Get on the wrong side of them and your history, I found this out to my cost. Big difference between a tax accountant and a management one.
 

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