where does my meat go

anthony500_1

Just a question of curiosity more than anything, when you send an animal to the factory, is there any way of finding out where it ends up, as in the carcase leaves the factory and is shipped to China, or just up the road to the local supermarket.

My non farming cousin asked the question and it got me thinking....

Tia for any input

Mtx

Likely used in Irish and UK supermarkets

Water John

An interesting fact seen recently is that, 20% of all lamb in the UK is eaten by the Muslim pop, which comprises of 5% of the total pop. They mostly use forequarters and cook various stews. The quality cuts from these lambs were shipped to France.

Certainly interested in where cull cows, which is a good trade ATM, go?

Widdensushi

Water John wrote: »

An interesting fact seen recently is that, 20% of all lamb in the UK is eaten by the Muslim pop, which comprises of 5% of the total pop. They mostly use forequarters and cook various stews. The quality cuts from these lambs were shipped to France.

Certainly interested in where cull cows, which is a good trade ATM, go?

Are the 20%killed halal? Or killed as usual?

Water John

Halal, but stunned before bleeding.

Widdensushi

Water John wrote: »

Halal, but stunned before bleeding.

Thanks, sure everyone knows that Irish beef goes to aldi /Lidl (whichever has the tv add)

If they kill the sheep halal you would think that they would eat the whole animal

Water John

This was the UK. They use the cheaper cuts. They are now the only section of UK society that would, regularly cook stews etc. The dearer cuts suit the ready to quick cook market.
This way muslim families can have good meat, every day.

Remember the cook/presenter having a meal with a muslim family. May have been Tom Kerridge.
The cheaper fore quarter is dragging down the overall price, if this hasn't a good market. Same with chicken legs etc. We should target, the muslim market, much more in our export sales, IWT.

Buford T. Justice XIX

anthony500_1 wrote: »

Just a question of curiosity more than anything, when you send an animal to the factory, is there any way of finding out where it ends up, as in the carcase leaves the factory and is shipped to China, or just up the road to the local supermarket.

My non farming cousin asked the question and it got me thinking....

Tia for any input

As far as I know, the only animal you can trace after slaughter are animals going to the butchers trade. Most local butchers buy local as well and display the name of the final owner, tag number, sex and age of any beef animals and pretty much the same in lamb bar the age.

It's always nice to buy meat from the butcher buying your stock.

anthony500_1

100% agree nothing like seeing the info in the butchers counter

Was chatting to a young trainee vet last year on a flight that was studying in budapest, he was saying Irish "shin bone" is imported there as the economy is poor and can't afford prime cuts, I'd love to see a breakdown of what cuts of meat go where. I'd imagine it's far and wide unknown to us at the production stage.

_Brian

I’m hoping the cull cows go to McDonald’s et al so I’m not eating them.
I like that our local butcher has names on the counter of local farmers he sources from. I see them backing the trailers up to the side gate a few mornings a week dropping off animals for slaughter. I doubt many of the townies realise what’s going on at all with live animals being slaughtered behind the shop.

whelan2

anthony500_1 wrote: »

100% agree nothing like seeing the info in the butchers counter

Was chatting to a young trainee vet last year on a flight that was studying in budapest, he was saying Irish "shin bone" is imported there as the economy is poor and can't afford prime cuts, I'd love to see a breakdown of what cuts of meat go where. I'd imagine it's far and wide unknown to us at the production stage.

Dont believe everything you read on those boards in the butchers. Local,farmers name was on it and he definitely hadn't sold a beast in ages. In fact he was locked up

gozunda

anthony500_1 wrote: »

Just a question of curiosity more than anything, when you send an animal to the factory, is there any way of finding out where it ends up, as in the carcase leaves the factory and is shipped to China, or just up the road to the local supermarket.

My non farming cousin asked the question and it got me thinking....

Tia for any input

Avegan by any chance?

Muckit

_Brian wrote: »

I’m hoping the cull cows go to McDonald’s et al so I’m not eating them.
I like that our local butcher has names on the counter of local farmers he sources from. I see them backing the trailers up to the side gate a few mornings a week dropping off animals for slaughter. I doubt many of the townies realise what’s going on at all with live animals being slaughtered behind the shop.

very common years ago but with regulations veey few butchers actually carrying out the slaughtering themselves

_Brian

Muckit wrote: »

very common years ago but with regulations veey few butchers actually carrying out the slaughtering themselves

Yea.
He’s the only one about these parts that I know of.

carrollsno1

When i landed in the uk for work, i was shocked at how much beef and lamb from new zealand, Australia and Ireland was on the shelves compared to there own british beef there is definiyly no sign of british beef out here either (clonakilty is the only irish animal product ive heard you can get out here). I also couldnt get over how much cuts of meat especially sheep ive noticed outside Ireland ive had 2 cuts from the neck both lovely, youd wonder have we notions about what part of the animal we eat in ireland?

Fighting Tao

I have nothing to do with farming but the title of this thread piqued my interest. Whilst researching for a college paper I came across Walmart using blockchain technology to trace the origin of sliced mangos. It took 2.2 seconds. I do think they blockchain technology will be used within 10 years in Ireland to trace food from origin to the table. I can’t see why the technology can’t be changed to add tracing from farm to supermarket.

Here’s just one of the articles about it:
https://www.forbes.com/sites/rogeraitken/2017/12/14/ibm-walmart-launching-blockchain-food-safety-alliance-in-china-with-fortune-500s-jd-com/amp/

Hard Knocks

carrollsno1 wrote: »

When i landed in the uk for work, i was shocked at how much beef and lamb from new zealand, Australia and Ireland was on the shelves compared to there own british beef there is definiyly no sign of british beef out here either (clonakilty is the only irish animal product ive heard you can get out here). I also couldnt get over how much cuts of meat especially sheep ive noticed outside Ireland ive had 2 cuts from the neck both lovely, youd wonder have we notions about what part of the animal we eat in ireland?

When you get a lamb killed there is Laps, necks, skanks which are all tasty.
Over heard a few at work complain that you couldn’t eat lamb at the price of it, butted in & asked what cut were they looking at, reply cutlet

I don’t do the shopping, but 1 day I tagged along
Most people do the complete shop in the supermarket, the only cuts available are the primes.
So yes lamb / beef is dear if you only take the most expensive cuts

laoch na mona

Theres codes on the packs of meat you can use to trace its origin.

For us maybe if we ask the factory nicely they'll tell us

carrollsno1

Hard Knocks wrote: »

When you get a lamb killed there is Laps, necks, skanks which are all tasty.
Over heard a few at work complain that you couldn’t eat lamb at the price of it, butted in & asked what cut were they looking at, reply cutlet

I don’t do the shopping, but 1 day I tagged along
Most people do the complete shop in the supermarket, the only cuts available are the primes.
So yes lamb / beef is dear if you only take the most expensive cuts

These cuts were in the lower cost supermarkets in both the UK and NZ, i only had the need to buy meet in Australia once and that was kangaroo. Also while i was in the UK i was based in one end way out of the way (TR 27 postcode, if interested) and there was more money in sending cattle north to Scotland to be killed rather than locally or anywhere in between, also cull cows were sent to the north west IIRC as it was still better value for the farmer.

Dakota Dan

What a strange thread title, I thought for a minute that the op wanted a lesson on the birds and the bees.

laoch na mona

Water John wrote: »

This was the UK. They use the cheaper cuts. They are now the only section of UK society that would, regularly cook stews etc. The dearer cuts suit the ready to quick cook market.
This way muslim families can have good meat, every day.

Remember the cook/presenter having a meal with a muslim family. May have been Tom Kerridge.
The cheaper fore quarter is dragging down the overall price, if this hasn't a good market. Same with chicken legs etc. We should target, the muslim market, much more in our export sales, IWT.

European meat is already exported(dumped on Africa) it messes up their local economy but is a way to get rid of surplus from Europe. Id say its more a poor migrant than a muslim thing, I doubt the Saudi oil barons would like to eat neck and laps

_Brian

laoch na mona wrote: »

I doubt the Saudi oil barons would like to eat neck and laps

You never know, remember that once here chickens feet were waste and dumped. Now they are exported to China where they are very well regarded. But I couldn’t bring myself to try them.

carrollsno1

laoch na mona wrote: »

European meat is already exported(dumped on Africa) it messes up their local economy but is a way to get rid of surplus from Europe. Id say its more a poor migrant than a muslim thing, I doubt the Saudi oil barons would like to eat neck and laps

There is farmers in the UK trying to get a nice market in london restaurants for mutton from herdwick ewes off the fells, a lot has to do with how meat is cooked to you know. I had a fair bit of mutton when i landed out this side first as it was a good bit cheaper and for stewing it was ideal, you would think an aul ewes knuckles would never get tender but leave it cook long enough and shell be right.

gozunda

laoch na mona wrote: »

European meat is already exported(dumped on Africa) it messes up their local economy but is a way to get rid of surplus from Europe. Id say its more a poor migrant than a muslim thing, I doubt the Saudi oil barons would like to eat neck and laps

I would disagree.

I think you may be referring more generally to the effects of world trade.

Namibia, Botswana and other African nations already export beef to the EU and elsewhere in the world*. We import green beans and lots of horticultural produce from Africa - which can be said just as much 'messes up the local economy' for horticultural producers here and in Europe

In 2015, Botswana and Namibia were the joint sixth largest suppliers to the UK, each shipping 4,300 tonnes. While it still only gave them a combined share of three per cent of all UK imports, the proportion rises to over a third if intra-EU trade is excluded. Shipments to the EU in total amounted to 16,500 tonnes (7,100 tonnes from Botswana and 9,300 tonnes from Namibia). Together they had a combined market share of eight per cent of EU chilled and frozen imports.

*See: http://beefandlamb.ahdb.org.uk/market-intelligence-news/namibia-botswana-beef-trade-eu/

Summer In the City

_Brian wrote: »

You never know, remember that once here chickens feet were waste and dumped. Now they are exported to China where they are very well regarded. But I couldn’t bring myself to try them.

I live in an Arab country. Its all prime cuts here as well. All the lamb comes from New Zealand. No idea where the chicken is from. The beef is terrible and you don't really see it on menus.

anthony500_1

gozunda wrote:

Avegan by any chance?

Actually no, I was telling her I sent a few to the factory yesterday and she asked innocently where it would end up. And that got me thinking

Markcheese

anthony500_1 wrote: »

100% agree nothing like seeing the info in the butchers counter

Was chatting to a young trainee vet last year on a flight that was studying in budapest, he was saying Irish "shin bone" is imported there as the economy is poor and can't afford prime cuts, I'd love to see a breakdown of what cuts of meat go where. I'd imagine it's far and wide unknown to us at the production stage.

Most staff behind meat counters wouldnt know what shin of beef is... Plenty of meat shops around, fewer and fewer proper butchers.. ( I'm lucky there's one near me who still has his own slaughter house...)

Upstream

_Brian wrote: »

Yea.
He’s the only one about these parts that I know of.

Could he slaughter and hang an animal for 30 days if you wanted it for your freezer, or to sell privately if that's allowed?

Water John

No, a liciensed abbatoir only is allowed, kill animals for meat. But some small abbotoirs would kill and butcher you own animal for you.

anthony500_1

I know of one crowd in Galway, small local place, will kill hang and butcher your animal for you, last time we got one done I think it was in or around the 200e mark a good few years ago.

Think if your selling it, you need a licence of sorts as your supplying it to the human food chain. But you can give it away for free to family and friends no problem..........

_Brian

Upstream wrote: »

Could he slaughter and hang an animal for 30 days if you wanted it for your freezer, or to sell privately if that's allowed?

Yes he will butcher an animal for individuals, nonidea of cost.
He quoted me €90 tomkill and butcher a pig, all pork though as he doesn’t cure them. I get them done elsewhere as I want bacon, lots and lots of bacon.
I doubt you could resell though.

Butcher Boy

Muckit wrote: »

very common years ago but with regulations veey few butchers actually carrying out the slaughtering themselves

we are a dying breed,

Hard Knocks

_Brian wrote: »

Yes he will butcher an animal for individuals, nonidea of cost.
He quoted me €90 tomkill and butcher a pig, all pork though as he doesn’t cure them. I get them done elsewhere as I want bacon, lots and lots of bacon.
I doubt you could resell though.

When you say all pork, what’s the cuts.
Bought a killed pig, have too much boiled bacon

charolais0153

Muckit wrote: »

very common years ago but with regulations veey few butchers actually carrying out the slaughtering themselves

2 different butcher slaughterhouses within a hundred yards of each other a few miles away

timple23

whelan2 wrote: »

Dont believe everything you read on those boards in the butchers. Local,farmers name was on it and he definitely hadn't sold a beast in ages. In fact he was locked up

With TB or a criminal record?

Upstream

_Brian wrote: »

Yes he will butcher an animal for individuals, nonidea of cost.
He quoted me €90 tomkill and butcher a pig, all pork though as he doesn’t cure them. I get them done elsewhere as I want bacon, lots and lots of bacon.
I doubt you could resell though.

I am thinking of doing 10 and 20 kg beef freezer boxes for people. I'd like to try and sell one or two animals this way. I'm not sure if it's a good idea or not, but I just want see if it can be done.

I want to keep it fully legitimate and above board, but I don't know what the regulations are here yet. It seems to be ok to do this in the UK, with some farmers selling this way, but here might be a different story.

Buford T. Justice XIX

timple23 wrote: »

With TB or a criminal record?

TB. No stock can be sold from a farm with TB except to a factory or fattening unit.

Water John

You have to use all parts of the animal. The cheaper cuts you'd probably have to mince and make burgers.

ganmo

Upstream wrote: »

I am thinking of doing 10 and 20 kg beef freezer boxes for people. I'd like to try and sell one or two animals this way. I'm not sure if it's a good idea or not, but I just want see if it can be done.

I want to keep it fully legitimate and above board, but I don't know what the regulations are here yet. It seems to be ok to do this in the UK, with some farmers selling this way, but here might be a different story.

Your only hope is if the butcher packages the beef

anthony500_1

Upstream wrote:

I am thinking of doing 10 and 20 kg beef freezer boxes for people. I'd like to try and sell one or two animals this way. I'm not sure if it's a good idea or not, but I just want see if it can be done.[/quotk

Know of one lad producing his own meat for sale, he does all the local markets and sells the meat in air tight packaging afaik. Meat last longer and stays fresher this way.

So it definitely can be done.

I would imagine bord bia would be a good starting point, as you will need to register for meat sales, and they will need to confirm you are getting the food processed properly and have proper area for cold storage etc.

Marketing will be the most important part of your business.

tractorporn

Bord Bia are a marketing tool they have nothing to do with food safety as much as they like to sh1te on about it.

If you want to sell meat direct as a business you are supposed to register as a food business with the HSE from there your local environmental health officer will come and inspect your premises and give you a list of areas they want improved

whelan2

Was talking to someone yesterday. They said there's alot of cows being brought in from Wales and Scotland. These are being slaughtered here as they can be bought cheaper than Irish cows and are then sent back to the UK. Would these be labelled as irish or British beef?

Nekarsulm

gozunda wrote: »

I would disagree.

I think you may be referring more generally to the effects of world trade.

Namibia, Botswana and other African nations already export beef to the EU and elsewhere in the world*. We import green beans and lots of horticultural produce from Africa - which can be said just as much 'messes up the local economy' for horticultural producers here and in Europe



*See: http://beefandlamb.ahdb.org.uk/market-intelligence-news/namibia-botswana-beef-trade-eu/

Was it an IFA or a Dept.Ag annual dinner that was found to be serving up meat from Zebu cattle a few years back?
The cattle with the big hump on their neck. .....

anthony500_1

tractorporn wrote:

Bord Bia are a marketing tool they have nothing to do with food safety as much as they like to sh1te on about it.

Sorry my bad. Half asleep and didn't register fully. it's the hse alright

carrollsno1

Nekarsulm wrote: »

Was it an IFA or a Dept.Ag annual dinner that was found to be serving up meat from Zebu cattle a few years back?
The cattle with the big hump on their neck. .....

Anyone ever eat brahman meat? The pastoral cattle (bos indicus i think? on the stations here im told is tough enough thats why it suits the asian market as thats what there used to over there.
In the news last Sunday there was a big bit about the live export trade again this time sheep to the middle east dying in transit what died on that journey wouldnt be a lot compared to what dies in the paddock daily im told. I also saw a headline that if the trade stops it will have little impact on the farmers out here, hard to believe as these ships could have 50 or 60000 lambs on board im told

laoch na mona

carrollsno1 wrote: »

Anyone ever eat brahman meat? The pastoral cattle (bos indicus i think? on the stations here im told is tough enough thats why it suits the asian market as thats what there used to over there.
In the news last Sunday there was a big bit about the live export trade again this time sheep to the middle east dying in transit what died on that journey wouldnt be a lot compared to what dies in the paddock daily im told. I also saw a headline that if the trade stops it will have little impact on the farmers out here, hard to believe as these ships could have 50 or 60000 lambs on board im told

I don't see the benefit in live exports really, they don't change factory prices in any real way.

and for the economy as a whole processing our own meat makes more sense

Water John

Just not true, in Ireland anyway. Live trade always upped the game. Whether it's reducing the numbers through calf exports, or larger cattle.
In theory, processing fully should be better all round. In reality, it funds about 6 owners, and cheap Brazilian labour.

laoch na mona

Water John wrote: »

Just not true, in Ireland anyway. Live trade always upped the game. Whether it's reducing the numbers through calf exports, or larger cattle.
In theory, processing fully should be better all round. In reality, it funds about 6 owners, and cheap Brazilian labour.

aye if there wasn't such a monopoly on the factories it would be better but its still better to process in Ireland, there more of the supply chain kept in Ireland the more it helps the economy obviously that benefit shouldn't all be going to the profits of the owners. Calves will likely always be an export product unless we suddenly develop a taste for veal.

carrollsno1

laoch na mona wrote: »

I don't see the benefit in live exports really, they don't change factory prices in any real way.

The arguement im hearing here at the minute that exporting chilled wont fit in with the middle eastern traditions and they have little refrigeration available there too, on a side note wool is at an all time high here heard today 30 bales was worth $70,000, i dont know how big a bale is and i honestly couldnt believe it when im used to hearing how wool is just a by product back home.

ganmo

We're not seeing that here
http://www.britishwool.org.uk/sales.php?type=latest

carrollsno1

ganmo wrote: »

We're not seeing that here
http://www.britishwool.org.uk/sales.php?type=latest

Finer wool on the merinos, apparently any sheep can have fine wool if its restricted feed but i cant see that as being too ethical.