Thread: The price of meat these days is a joke.

I wonder how long XR before people just sell their beef animals on the farm for homekill and do away with the works, cartage, killing fees etc etc.

Originally Posted by tac a1

I wonder how long XR before people just sell their beef animals on the farm for homekill and do away with the works, cartage, killing fees etc etc.

If it was cost effective we would be doing it.


Sent from my SM-S916B using Tapatalk

Originally Posted by BRADS

If it was cost effective we would be doing it.


Sent from my SM-S916B using Tapatalk

For this topic...I would like to ask what `s the normal markup for every farmers would like to receive, particular for beef, retired cows sorts etc? I do `t interest those premium meats since NZ beef & lamb has the privilege, and bigger calibers. And, if I can get you 10%-20% more, how farmers are willing to cooperate with?

Originally Posted by Black Rabbit

For this topic...I would like to ask what `s the normal markup for every farmers would like to receive, particular for beef, retired cows sorts etc? I do `t interest those premium meats since NZ beef & lamb has the privilege, and bigger calibers. And, if I can get you 10%-20% more, how farmers are willing to cooperate with?

Me non comprende. Solly...

Originally Posted by Black Rabbit

For this topic...I would like to ask what `s the normal markup for every farmers would like to receive, particular for beef, retired cows sorts etc? I do `t interest those premium meats since NZ beef & lamb has the privilege, and bigger calibers. And, if I can get you 10%-20% more, how farmers are willing to cooperate with?

Meat slaughter and export is highly regulated in NZ because most of the production is exported. Export markets have high health standards and the regulations here are to make sure that there is no meat entering the export market through any non regulated source. Animals are traced from farm to market. Any animal purchase and slaughter plans that you may have will need to comply with the MPI regs.
Farmers would be happy to supply animals for a higher price but why pay a higher rate than you could purchase direct from a slaughter plant ?

Originally Posted by Moa Hunter

Meat slaughter and export is highly regulated in NZ because most of the production is exported. Export markets have high health standards and the regulations here are to make sure that there is no meat entering the export market through any non regulated source. Animals are traced from farm to market. Any animal purchase and slaughter plans that you may have will need to comply with the MPI regs.
Farmers would be happy to supply animals for a higher price but why pay a higher rate than you could purchase direct from a slaughter plant ?

Several things....of not to use slaughter house:
1. They have their business model and I do `t want to play their games, either do they.
2. the media and associations only showed the bright side of meat export biz, but only few knew the dark side, deals with those exclusive importers, entities....
3. If I use those papers ready channels, like slaughter house...how can the biz bring more markups to local farmers? And, I do `t want to pay those importer since they do nothing except filling in forms.
4. New biz model, not try to compete those big players, but be a necessary substitutes.

I am too tired, drove 300km a day for fishing and got nothing.....

Originally Posted by BRADS

If it was cost effective we would be doing it.


Sent from my SM-S916B using Tapatalk

Put your prices up then. make it cost effective.

As a student in the 70s my blokes flat couldn't afford supermarket meat, let alone local butcher's. I had a 303 and would ride the CB500F from the 'Tron out to Raglan hills to a place I could pick up an occasional goat for curry. But being a farm lad, I preferred hogget. So I knocked on doors to find a cocky who would sell me one of his killers and let me dress it, hang it overnight in his shed, use his offal hole then split it in half the next morning. I got some pretty hard stares from Hamilton cops tracking through with a carcass wrapped in and old sheet strapped to the back of the bike and a 303B slung on my shoulder. Probably wouldn't work well today...

I’m no accountant but the broad answers are there. not a bad gross profit margin:

https://annualreports.foodstuffs.co....Statements.pdf

Originally Posted by thatguy

I’m no accountant but the broad answers are there. not a bad gross profit margin:

https://annualreports.foodstuffs.co....Statements.pdf

A capital gain game...just like play poke. If I bring 10,000 dollars and others only 1,000 dollars for each, if this is a fair game, no cheating, then I will be the sole winner since maybe I can `t beat others with bigger cards, but I can beat them away with bigger bets.

Originally Posted by MarkN

Also the butchery process, now seems to include half a pelvis when you buy a lamb leg, or a pork leg roast.

Best to buy cancelled export orders, or shrink wrapped meat with export markings on it. They wouldn't try selling pelvis to the export market.

I'm serious about the pelvis, I boned out a large lamb leg I bought and cooked and compared it to skeleton illustration of a sheep. Clearly part of the pelvis was attached to the leg.

I emailed a marketing wallah at PaknSave, with photo and illustration and he wasn't having any of it.

Never one to let an opportunity to flog a dead horse, pass by, I tender the following:



bought from the local PaknSave

Originally Posted by MarkN

Never one to let an opportunity to flog a dead horse, pass by, I tender the following:

Attachment 222848

bought from the local PaknSave

Yep that annoys me too.
Selling me extra bone for lazy butchery that makes the end product more difficult to carve.

Originally Posted by MarkN

Never one to let an opportunity to flog a dead horse, pass by, I tender the following:

Attachment 222848

bought from the local PaknSave

Did it have the chump attached to the bone?

Originally Posted by MarkN

Never one to let an opportunity to continue to flog a dead horse, pass by again, I tender the following:

I have arrived at an explanation that gives me an answer. When someone earlier asked if the chump was still on, not knowing what a chump was, I went looking.

It would appear that the lamb I've been buying has the chump on. And that this is normally how the leg gets wholesaled, the retail version is chump off. So my local palnsave has been retailing the wholesale versions. mmm... $$$...

Any how who they're discounting them at $10.xx a kilo, I'm happy.

Below, a nice chart:

Originally Posted by MarkN

I have arrived at an explanation that gives me an answer. When someone earlier asked if the chump was still on, not knowing what a chump was, I went looking.

It would appear that the lamb I've been buying has the chump on. And that this is normally how the leg gets wholesaled, the retail version is chump off. So my local palnsave has been retailing the wholesale versions. mmm... $$$...

Any how who they're discounting them at $10.xx a kilo, I'm happy.

Below, a nice chart:


Attachment 224602

you've been getting ckt (cump knuckle tip) leg, what you are after is abo (aitch bone out).