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Good (or not) Abattoir guide - Version 4
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Chez



Joined: 13 Aug 2006
Posts: 35859
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Sun Dec 04, 11 9:51 pm    Post subject:  Reply with quote    

The food standards agency has a list of 'approved abattoirs', split in to various livestock categories and saying what services they offer. It's updated regularly and I assume it's a definitive list of who is legal.

http://www.food.gov.uk/foodindustry/meat/meatplantsprems/meatpremlicence

Nick



Joined: 02 Nov 2004
Posts: 33663
Location: Hereford
PostPosted: Wed Sep 18, 13 12:33 pm    Post subject: Reply with quote    

Ensors Gloucester now not cutting for private use. Happy to kill, and cut into primary chunks, but that's all. And stopping lambs and pigs. Have been bought by some faceless corp.

Buggrit.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Wed Sep 18, 13 2:55 pm    Post subject: Reply with quote    

Nick wrote:
Ensors Gloucester now not cutting for private use. Happy to kill, and cut into primary chunks, but that's all. And stopping lambs and pigs. Have been bought by some faceless corp.

Buggrit.


Indeed. You can't underestimate the importance of buying produce from people who use abattoirs like this; every village used to have one.

oaklandspigs



Joined: 14 Jan 2009
Posts: 113
Location: East Sussex
PostPosted: Wed Sep 18, 13 3:05 pm    Post subject: Reply with quote    

Nick,

Not sure what you meant by "And stopping lambs and pigs"

Will they still kill pigs and take into legs, shoulders, belly and back, or won't they even go that far?

Let us know, and I'll update the guide

As you say buggrit !

Nick



Joined: 02 Nov 2004
Posts: 33663
Location: Hereford
PostPosted: Wed Sep 18, 13 8:42 pm    Post subject: Reply with quote    

No, they're going to only kill cattle. And, they'll only part butcher them for us private people.

Eta http://www.kpmg.com/uk/en/issuesandinsights/articlespublications/newsreleases/pages/pre-pack-dealsaves-136-jobs-at-ensors-gloucestershire-ltd.aspx

oaklandspigs



Joined: 14 Jan 2009
Posts: 113
Location: East Sussex
PostPosted: Sat Sep 21, 13 5:05 pm    Post subject: Reply with quote    

Have updated the guide - thanks for the info


http://www.oaklandspigs.co.uk/links/abattoirs/

Nick



Joined: 02 Nov 2004
Posts: 33663
Location: Hereford
PostPosted: Wed Oct 30, 13 11:39 am    Post subject: Reply with quote    

Used Griffiths in Lentwardine this morning.

Bad bit, you have to reverse your trailer into a tiny yard off the main road, but people were patient and helpful.

Everything else was fine. I figure when all the employees are smiling and happy, things are likely to be better.

They're butchering too, so we will see how that turns out. They can only handle one home kill cow at a time (small butchery) but that's usually enough. Happy to deal with OTM cattle, too.

If the bull is about 100kg, they reckon kill and butcher will be around 220.

mochyn



Joined: 21 Dec 2004
Posts: 24550
Location: mid-Wales
PostPosted: Wed Oct 30, 13 1:05 pm    Post subject: Reply with quote    

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: 33663
Location: Hereford
PostPosted: Wed Oct 30, 13 1:16 pm    Post subject: Reply with quote    

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: 33663
Location: Hereford
PostPosted: Wed Oct 30, 13 1:17 pm    Post subject: Reply with quote    

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: 24550
Location: mid-Wales
PostPosted: Wed Oct 30, 13 1:34 pm    Post subject: Reply with quote    

Most definitely

perlogalism



Joined: 27 Nov 2009
Posts: 440
Location: Near Welshpool
PostPosted: Wed Oct 30, 13 2:12 pm    Post subject: Reply with quote    

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: 41682
Location: North Devon
PostPosted: Wed Oct 30, 13 2:42 pm    Post subject: Reply with quote    

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: 33663
Location: Hereford
PostPosted: Wed Oct 30, 13 3:26 pm    Post subject: Reply with quote    

perlogalism wrote:
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!


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: 33663
Location: Hereford
PostPosted: Wed Oct 30, 13 3:32 pm    Post subject: Reply with quote    

They've just rung. 139kg.

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