Buying a whole or half a cow in the UK

[User00036]

Organic North Devons it was for me. Never understood the 'ruby' bit. Best tasting beef bar none

Ruby reds (north Devons), are so called because of their darker colour, as opposed to South Devons which are a sandier colour, they are also smaller.

 

[Precision123]

Ruby reds (north Devons), are so called because of their darker colour, as opposed to South Devons which are a sandier colour, they are also smaller.

I take that a public information broadcast? But they're not 'ruby', are they? Reddish brown, yes, but ruby like jewellery, no. Not really.

 

[reiver]

Plenty of people buy half a cow or a full one around here in rural cumbria . most of the local butchers will hang and cut it up . Most people tend to get Galloway as they are slow to mature but tase best .

 

[Alces Alces]

With all due respect, and I may be wrong, and you can correct me if I am, but that photo doesn't look like it was taken in an abattoir, yet you said you use the services of a slaughterman? A licenced slaughterman can only operate in a licenced premises. He can't (legally) come out to your farm and do it there.
Just be careful that you're not putting anyone's job on the line by posting on here.
It's OK for you to kill your own pigs (for home consumption only) but it's not OK to get someone professional in to do it for you on your own farm. A really stupid law, if ever there was!

(Incidentally, I kill all my own pigs at home, and agree entirely with your sentiment about killing them in a stress free environment. Home slaughter is no hassle at all, no red tape or inspections, provided it is all for personal consumption only).

My slaughterman is 'licenced' when slaughtering at his own premises

 

[Alces Alces]

Cash plays a big part in any transaction in a cattle market, or Abbotoir, it may not be a large amount, but is known as luck money! Those butchers boys & drovers dont get paid much, there is always a good market for black market steaks, even the butchers understand this. Tip them well, you may be surprised by how few fillet steaks you get if you dont. And tell them, "there's a bit of luck money for you" They'll understand.

This is very true

 

[VSS]

My slaughterman is 'licenced' when slaughtering at his own premises

His premises also being licensed as an abattoir, I presume? It would have to be, if he's taking in animals to slaughter for other people. Complete with vet on hand to do the inspection. And that's where your pigs go for killing? If it's all above board and legal then you are very fortunate to have access to such a facility. Small-scale abattoirs are rapidly disappearing due to the costs involved in compliance. We need a relaxation of the rules to allow these places to survive, in my opinion.
Or we need a relaxation of the rules to allow a slaughterman to come onto your farm or smallholding to do the deed. (Which is currently illegal, even if only for home consumption).

 

[Alces Alces]

His premises also being licensed as an abattoir, I presume? It would have to be, if he's taking in animals to slaughter for other people. Complete with vet on hand to do the inspection. And that's where your pigs go for killing? If it's all above board and legal then you are very fortunate to have access to such a facility. Small-scale abattoirs are rapidly disappearing due to the costs involved in compliance. We need a relaxation of the rules to allow these places to survive, in my opinion.
Or we need a relaxation of the rules to allow a slaughterman to come onto your farm or smallholding to do the deed. (Which is currently illegal, even if only for home consumption).

 

[Alces Alces]

Please be assured that everything is carried out in accordance with legislation when I conduct home slaughter.

We most definitely DO need a relaxation of the rules especially for small scale producers. I do have a nearby abattoir, but I prefer not to put my animals through that stress of them being loaded, hauled and ultimately handled unsympathetically by people not from our shores. My previous address had a small abattoir but it was sold to a supermarket chain which resulted in all custom killing ending and small scale producers were forced to drive further afield. I know for a fact that my animals were not always slaughtered on the day of delivery at this larger facility, and I was not even sure that the animals I received were my own? One of the factors of the 2001 foot-and-mouth epidemic spreading so rapidly was due in part to animals being transported large distances; you are correct that local abattoirs are disappearing at an alarming rate, mainly due to them not being able to meet the strict EU requirements for slaughtering (wasn't BREXIT supposed to stop EU interference?). I can remember as recent as the 1980's, that most towns had a local abattoir often located in the town centres, to have such a facility now would be considered barbaric with many 'townies' preferring to believe meat ‘comes’ from the supermarket.

On the subject of relaxation of rules, why is it that I cannot feed kitchen waste to my pigs, in this age of 'recycling' we are in need to some urgent joined up thinking, especially for the small scale producers?

 

[Alces Alces]

Do you make your own black pudding?

Yes I do make my own black pudding, If you are contemplating making black pudding be prepared for lots of mess as you kitchen will resemble a murder scene!

 

[Morkai]

Yes I do make my own black pudding, If you are contemplating making black pudding be prepared for lots of mess as you kitchen will resemble a murder scene!

Its my favourite, cant get enough of the stuff

 

[Freeforester]

Please be assured that everything is carried out in accordance with legislation when I conduct home slaughter.

We most definitely DO need a relaxation of the rules especially for small scale producers. I do have a nearby abattoir, but I prefer not to put my animals through that stress of them being loaded, hauled and ultimately handled unsympathetically by people not from our shores. My previous address had a small abattoir but it was sold to a supermarket chain which resulted in all custom killing ending and small scale producers were forced to drive further afield. I know for a fact that my animals were not always slaughtered on the day of delivery at this larger facility, and I was not even sure that the animals I received were my own? One of the factors of the 2001 foot-and-mouth epidemic spreading so rapidly was due in part to animals being transported large distances; you are correct that local abattoirs are disappearing at an alarming rate, mainly due to them not being able to meet the strict EU requirements for slaughtering (wasn't BREXIT supposed to stop EU interference?). I can remember as recent as the 1980's, that most towns had a local abattoir often located in the town centres, to have such a facility now would be considered barbaric with many 'townies' preferring to believe meat ‘comes’ from the supermarket.

On the subject of relaxation of rules, why is it that I cannot feed kitchen waste to my pigs, in this age of 'recycling' we are in need to some urgent joined up thinking, especially for the small scale producers?

A few years back we arranged a ‘fly direct from ABZ’ impromptu bucket and spade holiday to Bulgaria. After a half a day at the Bulgarian Black Sea coast we decided we would be better served hiring a car and exploring the interior, which we did. We found there a varied and mostly very interesting country, and were glad of our decision to quit the ‘tourist trap’; in one village we stopped at we elected to stay overnight with a family who had at the bottom of the garden a sty, complete with ‘recycling manager’; enquiring with our hosts, we were made aware that in the small towns and countryside villages this keeping of a pig or pigs in the traditional manner was still very much the norm. All the meat dishes we tasted in the countryside were home-reared pork as I recall, and the pork tasted absolutely superb, and quite different to standardised commodity pork that we frankly no longer eat here at home.

Though I’ve no great desire to keep a pig for home consumption, I’d happily pay the premium for such reared pork, valuing the flavour over any ‘saving’ made by buying the industrial-reared stuff, notwithstanding the very high welfare standards the latter are reared to. I have also to confess to being too soft to bring myself to kill such a ‘house guest’ who may daily look into my own soul, but have enormous respect for those who can and do see that they have both a good life and a swift and humane end, and see to it that the animals are appreciated wholly thereafter.

 

[Norfolk Horn]

A few years back we arranged a ‘fly direct from ABZ’ impromptu bucket and spade holiday to Bulgaria. After a half a day at the Bulgarian Black Sea coast we decided we would be better served hiring a car and exploring the interior, which we did. We found there a varied and mostly very interesting country, and were glad of our decision to quit the ‘tourist trap’; in one village we stopped at we elected to stay overnight with a family who had at the bottom of the garden a sty, complete with ‘recycling manager’; enquiring with our hosts, we were made aware that in the small towns and countryside villages this keeping of a pig or pigs in the traditional manner was still very much the norm. All the meat dishes we tasted in the countryside were home-reared pork as I recall, and the pork tasted absolutely superb, and quite different to standardised commodity pork that we frankly no longer eat here at home.

Though I’ve no great desire to keep a pig for home consumption, I’d happily pay the premium for such reared pork, valuing the flavour over any ‘saving’ made by buying the industrial-reared stuff, notwithstanding the very high welfare standards the latter are reared to. I have also to confess to being too soft to bring myself to kill such a ‘house guest’ who may daily look into my own soul, but have enormous respect for those who can and do see that they have both a good life and a swift and humane end, and see to it that the animals are appreciated wholly thereafter.

You raise some good points but it's funny how people just say pork but never think about the percific breeds and what they were originally developed for exactly like the beef breeds.
Let's face it there are regular discussions about what's your favourite vension ie roe doe, fallow pricket etc but a lot of people wouldn't think of going to the butcher and asking for a percific breed and sex for half a pig for the freezer.

 

[Ratel]

Real black pudding needs lots of fat in it, just like my Mother made. Never round, always in a flat 2" deep stainless tray.

 

[Overlay]

I swapped 2 very large fallow last year for a side of beef, I paid to have it butchered on top and all sealed in bags, but well worth it, we are still using it now and it fed the kids families as well, be warned you’ll need plenty of freezer room side of beef is bigger than you think, I prefer a lamb if I’m honest, I can butcher it up with ease and we most times eat more lamb to beef for some reason
good luck and enjoy

 

[Freeforester]

You raise some good points but it's funny how people just say pork but never think about the percific breeds and what they were originally developed for exactly like the beef breeds.
Let's face it there are regular discussions about what's your favourite vension ie roe doe, fallow pricket etc but a lot of people wouldn't think of going to the butcher and asking for a percific breed and sex for half a pig for the freezer.

Agreed, let’s just say my own experience with pork is far, far more limited than with venison, but I’m not that keen on mass-produced middle white, and as a result in these parts I don’t get the opportunity to try others, except wild boar, which of course I can manage and indeed do like. Simply impoverished as to choice here, otherwise I’m sure I’d home in on the tastier varieties, and any recommendations from those in the know greatly appreciated, though I know it’s also greatly down to their diet, where things get a bit complicated, I also know.

 

[Norfolk Horn]

Agreed, let’s just say my own experience with pork is far, far more limited than with venison, but I’m not that keen on mass-produced middle white, and as a result in these parts I don’t get the opportunity to try others, except wild boar, which of course I can manage and indeed do like. Simply impoverished as to choice here, otherwise I’m sure I’d home in on the tastier varieties, and any recommendations from those in the know greatly appreciated, though I know it’s also greatly down to their diet, where things get a bit complicated, I also know.

View attachment 296052

Never tried wild boar but found mangalitsa a bit strong.
Get in touch with your local RBST or the BPA and they should steer you in the right direction for local producers.

 

[reiver]

Croatian style

 

[Alces Alces]

A few years back we arranged a ‘fly direct from ABZ’ impromptu bucket and spade holiday to Bulgaria. After a half a day at the Bulgarian Black Sea coast we decided we would be better served hiring a car and exploring the interior, which we did. We found there a varied and mostly very interesting country, and were glad of our decision to quit the ‘tourist trap’; in one village we stopped at we elected to stay overnight with a family who had at the bottom of the garden a sty, complete with ‘recycling manager’; enquiring with our hosts, we were made aware that in the small towns and countryside villages this keeping of a pig or pigs in the traditional manner was still very much the norm. All the meat dishes we tasted in the countryside were home-reared pork as I recall, and the pork tasted absolutely superb, and quite different to standardised commodity pork that we frankly no longer eat here at home.

Though I’ve no great desire to keep a pig for home consumption, I’d happily pay the premium for such reared pork, valuing the flavour over any ‘saving’ made by buying the industrial-reared stuff, notwithstanding the very high welfare standards the latter are reared to. I have also to confess to being too soft to bring myself to kill such a ‘house guest’ who may daily look into my own soul, but have enormous respect for those who can and do see that they have both a good life and a swift and humane end, and see to it that the animals are appreciated wholly thereafter.

Never easy when it comes to the slaughtering process, but you take pride in the fact that the pig had a the very best of life even if it was a bit short, also the pork is excellent.

On the subject of keeping pigs at the back of your garden, the small Berkshire village that I grew up in had some council houses that had some concrete pig sty's at the back of the gardens that were a remnant from the drive for self sufficiency, during WW2.

 

[Colinf]

If this comes to fruition it will be great news for many of the posters on this thread and farmers in general

NFU Conference 2023: Mark Spencer announces small abattoir aid - Farmers Weekly

Industry leaders have welcomed government plans to introduce funding for small abattoirs in the UK, after years of lobbying. The new funding package,

www.fwi.co.uk

 

[levigsp]

With all due respect, and I may be wrong, and you can correct me if I am, but that photo doesn't look like it was taken in an abattoir, yet you said you use the services of a slaughterman? A licenced slaughterman can only operate in a licenced premises. He can't (legally) come out to your farm and do it there.
Just be careful that you're not putting anyone's job on the line by posting on here.
It's OK for you to kill your own pigs (for home consumption only) but it's not OK to get someone professional in to do it for you on your own farm. A really stupid law, if ever there was!

(Incidentally, I kill all my own pigs at home, and agree entirely with your sentiment about killing them in a stress free environment. Home slaughter is no hassle at all, no red tape or inspections, provided it is all for personal consumption only).

So how does it work with licenced mobile slaughtermen? fact is a mobile slaughter man can come to you and kill on your premises for you to use the meat, he is not allowed to dress. Likewise he can turn up with a mobile abattoir and kill infront of vets and prepare the animal for sale.