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Posted: Sun Oct 19, 2008 7:53 pm
by nuttalls
just took a bull, who was polite,walked anywere,came to call,27 months old very well finished on grass but unregisterd otherwise he wouldve been kept.tears as i.m writing this. were we take them they av straw beds and water,some just av concrete!He walked in like he was going on holiday! didnt say gudbye,got in wagon, we wer all silent, until heather whos 10 said bet he tastes gud on a butty! Took a few know but he pulled my heartstrings, he wasnt even a favourite. oh well you know wot were avn for dinner soon! 
wots your abbatoir like anyone? Jean jordeth
Posted: Mon Oct 20, 2008 10:39 am
by Louisa Gidney
It is very hard the first time, taking stock to slaughter. I use one very good abattoir, that only does private kills, for the cattle but there's at least 2 months waiting list to book in. I've had to take a lot of sheep to a commercial abattoir, which is far less pleasant. The only small consolation is that they go in as a group at 8am and are processed within the hour.
Several years ago I had a favourite cow go lame but couldn't face up to having her put down so sold her on, which I've bitterly regretted ever since. This time with a lame cow I stayed with her, it was very quick & she wasn't in the least stressed or distressed.
Posted: Mon Oct 20, 2008 6:57 pm
by Colin
Yes I will also need to tackle this for the first time in 2009. I'll have a 34 month first time calver ready around April, when her calf is weaned. I'll need to find the nearest OTM abbatoir. I don't know whether it would be better to leave her another few months, so she finishes better on the spring grass. Views welcome. I'll also have a steer finishing around June.
This may well be a silly question, but as I will need to buy a freezer, what sized freezer is needed to hold one or even two butchered and packaged dexters ?
Colin
Posted: Mon Oct 20, 2008 7:20 pm
by nuttalls
Posted: Mon Oct 20, 2008 8:12 pm
by Broomcroft
Colin - It depends on the packaging. our abattoir pack in boxes of a certain size. We have 4 freezers, all the same, and the boxes fit just nicely and you get a whole animal in (8 boxes), and another 2 on top if you like.
A friend has a freezer that is just slightly smaller with the result that he only gets half the boxes in and a load of space that can only be used by unpacking the boxes and jamming everything in by hand. So, IF you're abattoir/butcher supplies in boxes, it is really worthwhile getting it right and measuring everything.
Our freezers are Whirlpool and I think the biggest they do.
Jean - Know how you feel, it's not easy but I bet he had a good life with you.
Posted: Thu Oct 23, 2008 11:43 pm
by Colin
Thanks Clive, that's helpful. The largest capacity I can find for this freezer is 503 litres. I'll need to find out the size of the boxes.
Colin
Posted: Fri Oct 24, 2008 1:41 pm
by carole
Hi
Just to return to the original post, a few months ago I went on a 'better returns' grading course which was run by EBLEX and which incorporated a tour around our local abbatoir. The course was primarily about grading the animal on the hoof as it were and then comparing your score with that of the professionals at the end of the process. The abbatoir would, I suppose, be regarded as a medium to large size commercial set up. I had no idea what to expect but was pleasantly surprised by the efficiency and apparent lack of stress the animals were put through. Our local speciality butcher uses the abbatoir because as he said to me 'have you ever seen meat from a stressed animal?
Just a thought.
Very good course by the way and free!