Good (or not) Abattoir guide

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Good (or not) Abattoir guide - Version 4
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mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Oct 30, 13 1:05 pm Post subject:
We used to use Griffiths'. Smashing people: very friendly and helpful and I never saw any sign of impatience with the stock. ETA Did you have a pie from the shop?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Oct 30, 13 1:16 pm Post subject:
I'm reckoning on 100-150 kg deadweight. He's only a Dexter. There wasn't a lot of him, but I need him, and two others gone, and the freezer is empty.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Oct 30, 13 1:17 pm Post subject:
I bought 4 pork pies, a steak and onion pie for dinner tonight, and two sausage rolls for breakfast. A bit better than Greggs.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Oct 30, 13 1:34 pm Post subject:
Most definitely

perlogalism

Joined: 27 Nov 2009
Posts: 440
Location: Near Welshpool

Posted: Wed Oct 30, 13 2:12 pm Post subject:

I was at Griffiths with 2 pigs on Tues 29th. As always, they were fine. It didn't happen to me this time but in the past I've been there when it's "time for a break". It can be a bit disconcerting when everyone downs tools for 20 minutes

I've only ever had 2 animals butchered there and whilst the quality of the butchery couldn't be faulted, there were a few "bits" missing when I got home. A tenderloin was particularly annoying!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Oct 30, 13 2:42 pm Post subject:

perlogalism wrote:

there were a few "bits" missing when I got home. A tenderloin was particularly annoying!

That's the price you pay for Nick having delicious pies.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Oct 30, 13 3:26 pm Post subject:

perlogalism wrote:

I've only ever had 2 animals butchered there and whilst the quality of the butchery couldn't be faulted, there were a few "bits" missing when I got home. A tenderloin was particularly annoying!

I had to have my cutting list discussion in the tea room. Something slightly out of the ordinary about being surrounded by a dozen burly men, in very blood stained aprons, with a variety of massive chopping things, grabbing sausage butties first thing in the morning.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Oct 30, 13 3:32 pm Post subject:
They've just rung. 139kg.

dpack

Joined: 02 Jul 2005
Posts: 46291
Location: yes

Posted: Thu Oct 12, 23 5:10 pm Post subject:

having just read private eye, a few things do seem to be a huge problem

about a third of small abattoirs have shut over the last few years, the last 50 or so are already struggling with vet/shortages fees, staff shortages, energy costs and waiting for years to be told the special fund to keep them viable will run to about £100000 each(as the rep of their organisation put it"that will not even buy a new loading gate")

if they go smallholder and small farm livestock will become even harder than it is

folk set up to do thousands of shorthorns in a morning are not ideal for a single highland steer or a pair of sausage pigs whereas popping them down to the village is easy , less stressful, and you know you will get your beasts cut as required(rather than down the line and done like all the bulk ones)

Mistress Rose

Joined: 21 Jul 2011
Posts: 16059

Posted: Fri Oct 13, 23 7:48 am Post subject:

I agree very strongly with that. Making the abattoirs pay for their own vet presence was the first nail in the coffin. I think the animals from the farm shop I use, where they rear their own outdoor pigs and cattle have to use one at least 20 miles away, and even that is too far in some ways. As you say, for a smallholder wanting to just have one or two animals a year killed, it is ridiculous and far too stressful for the animals.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9891
Location: Devon, uk

Posted: Fri Oct 13, 23 9:28 am Post subject:
also, with so many small abattoirs closing, it means there is a lack of choice - when we were last taking animals for slaughter there was only one viable choice, without tripping over increased travel rules. Without choice you cannot take your business elsewhere if you are unhappy with their attitude. By squeezing the small abattoirs out of business, things will be worse for the animals.

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4613
Location: Lampeter

Posted: Fri Oct 13, 23 11:29 am Post subject:
Its not only the Vet inspection costs its the Meat Inspector costs as well has to be covered,and that puts the costs to the livestock owner up to use the facilities. The last steer i took in cost me £300 to kill and cut and vac pack,its around the £400 mark now.

Mistress Rose

Joined: 21 Jul 2011
Posts: 16059

Posted: Sat Oct 14, 23 7:56 am Post subject:
What happens if the small abattoirs close then? How do you manage to take your animals to a larger one further away?

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4635
Location: Peeping over your shoulder

Posted: Sat Oct 14, 23 9:36 am Post subject:

Mistress Rose wrote:

What happens if the small abattoirs close then? How do you manage to take your animals to a larger one further away?

If you're travelling over 65km for business purposes you need a transporter authorisation certificate, which means passing a test. Simple enough but more money and admin.
Practically speaking, it's just more time, stress, and fuel.

Mistress Rose

Joined: 21 Jul 2011
Posts: 16059

Posted: Sun Oct 15, 23 7:16 am Post subject:
Thanks NMG. As you say, more to do, more stress and more fuel. Another thing that needs sorting out.

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