The price of meat these days is a joke.

Quote:

---

Originally Posted by XR500

.............

Meat based protein continues to be rorted by the pack houses and the conglomerate supermarkets.

---

Yes -

Quote:

---

Originally Posted by Micky Duck

yip you can buy an animal but are supposed to own it for 30 days before being able to kill it...supposedly to stop you buying stock ,taking home on trailer and killing it on the way...which is eggzachary what a freezing works does.
now I do wonder if you can do a safari park hunt..pay to hunt and take home the killed animal...no different to a management hunt on any of the stations or game farms,but hunt a sheep/cow/goat??? I mean whats the difference between paying Gary Rooney for an arapawa sheep in stew point and the neighbour for a merino or crossbred???? nothing.

---

The idea is not about hunting but a possible business model that can both satisfy the idea of this buzz word of "sustainability" and actually can bring some benefits to people `s table, some extra meats. Yeah, I can do safari park hunt, the two thumb range is my favorite.

you missed point......
you are allowed to buy an oppertunity to shoot an animal,shoot it and take home to eat...but not allowed to buy an animal shoot it and take it home

Quote:

---

Originally Posted by Micky Duck

you missed point......
you are allowed to buy an oppertunity to shoot an animal,shoot it and take home to eat...but not allowed to buy an animal shoot it and take it home

---

right...:D Thanks for the tips. Anyway, what I said before was just a thought but it was a feasible idea. Ya...I can `t do this right now anyway....so any tips about rabbits hunting opportunities in Canterbury? :P

Quote:

---

Originally Posted by Micky Duck

yip you can buy an animal but are supposed to own it for 30 days before being able to kill it...supposedly to stop you buying stock ,taking home on trailer and killing it on the way...which is eggzachary what a freezing works does.
now lI do wonder if you can do a safari park hunt..pay to hunt and take home the killed animal...no different to a management hunt on any of the stations or game farms,but hunt a sheep/cow/goat??? I mean whats the difference between paying Gary Rooney for an arapawa sheep in stew point and the neighbour for a merino or crossbred???? nothing.

---

I'd be keen on doing a hunt like that every year or so, especially with a tractor to lift/load the carcass

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.

Quote:

---

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

Quote:

---

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?

Quote:

---

Originally Posted by Black Rabbit

What you think about boer goat? Any good compare to others...

---

Goat is OK, but, it is a funny stringy meat. Not world ending stringy but quite different to lamb, to which it often gets compared.

Quote:

---

Originally Posted by 7mmwsm

Haven't tried moose (this coming October hopefully) or Pitt sheep. Eaten quite a few Arapawa sheep.
But if you want to try a meat you will be back for more of, try whale. Cooked how you would cook a nice steak. Best meat I've eaten.

---

Eaten and harpooned the odd whale after too much C2H6O

Quote:

---

Originally Posted by Moa Hunter

Eaten and harpooned the odd whale after too much C2H6O

---

....I think i'm going to be sick:XD::x_x:;)

Yeah I am so sick of having to dag and shear. Oh I didn't know they were good eaters but that's a bonus :) I think I will rehome most of my current ones as I can't wait till they die of old age, and I like being understocked so I don't need to buy in supplements in Winter. Temped to make a road trip for one of your rams :)

Quote:

---

Originally Posted by Ben Waimata

Wiltshires are the way to go, far less work and they taste better too. I was going to put these rams on trademe but never got around to it. Never been shorn, never been drenched, organic certified.
https://i.postimg.cc/KYPgV5HN/Screen...8-16-32-PM.png

---

If my memory serves me right you have to be responsible for the day to day care of an animal for 30 days before you are allowed to do it for homekill. So I wonder if there would be a market for a farmer to sell an animal to someone who then comes around to do regular health/feed/water checks on the animal still in one of the farmers' paddocks.

Quote:

---

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...

Quote:

---

Originally Posted by rugerman

If my memory serves me right you have to be responsible for the day to day care of an animal for 30 days before you are allowed to do it for homekill. So I wonder if there would be a market for a farmer to sell an animal to someone who then comes around to do regular health/feed/water checks on the animal still in one of the farmers' paddocks.

---

I seriously considered doing that, mostly with Samoan contacts as those guys are always honest, thankful for the opportunity and love meat. In the end it just seemed too much hassle dealing with the public and the regulations, needing people come look after the animals, then sorting out killing space and removal of waste. Selling animals to my mate down the road is far less hassle.

Quote:

---

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 ?

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...

Quote:

---

Originally Posted by Ben Waimata

I seriously considered doing that, mostly with Samoan contacts as those guys are always honest, thankful for the opportunity and love meat. In the end it just seemed too much hassle dealing with the public and the regulations, needing people come look after the animals, then sorting out killing space and removal of waste. Selling animals to my mate down the road is far less hassle.

---

and this is why I believe you could sell them the oppertunity to shoot an animal..and allow them to take it home afterwards.....

Quote:

---

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.....

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

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

Quote:

---

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.

Quote:

---

Originally Posted by Black Rabbit

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.....

---

Your best deal is to set up a killing chain in a fishing factory ship and park it at port in the Chatham's. The boat is then legally China ( if chinese registered) and NZ regulations wont apply. Run the sheep on and freeze them down

Quote:

---

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.

Quote:

---

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:

Attachment 222848

bought from the local PaknSave

Quote:

---

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.

To explain, I'm not just a random grouch, I am a Cordon Bleu Chef and I've boned out more legs of lamb, over the years, than I've stuffed Turkeys, or served Duck a l’orange.

Quote:

---

Originally Posted by Moa Hunter

Your best deal is to set up a killing chain in a fishing factory ship and park it at port in the Chatham's. The boat is then legally China ( if chinese registered) and NZ regulations wont apply. Run the sheep on and freeze them down

---

I thought about this before, yeah there are many factory fishing ships around. But it `s too risky for me since I am not the sort, I am origin from land of China but I do `t want to be any part of their games, the games once I play and I have to play it all the way down.... Besides, I got something better than doing that with ccp, as said: I drink, but I can `t drink that much, couple whiskey doubt shots is my best. :yaeh am not durnk:

Quote:

---

Originally Posted by 7mmwsm

So you guys don't want to pay for bone, AND you want someone else to put another step in the processing for nothing?

---

The point is:

There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.

"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.

Happy customer = more sales.

Quote:

---

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?

Quote:

---

Originally Posted by MarkN

The point is:

There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.

"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.

Happy customer = more sales.

---

BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions

Quote:

---

Originally Posted by Micky Duck

BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions

---

Yip, traditionally the 1st vertibrae (loin chop) is included in a whole leg. When learning basic lamb butchery from my dad on the farm he would give me stern words if i tried to get 6 loin chops per side.

Quote:

---

Originally Posted by MarkN

The point is:

There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.

"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.

Happy customer = more sales.

---

This.

Quote:

---

Originally Posted by Micky Duck

BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions

---

No doubt they have.
However!
Since I personally(the wife) have been buying sheep meat roasts from supermarkets/mad butcher (preferably mutton but any sheep which generally means hogget labeled lamb) they have gone from relatively affordable to stupidly expensive AND the fuckers are making me pay for bone that never was there before and makes it an arse to carve.

I just cooked two nany goat hind quarters for tea.....no bloody pelvic bone in them....never any pelvic bone in my venison either.

OK OK OK... so here is a SUGGESTION... for both you fine gentlemen..... get out your knife and take the bone out BEFORE you cook it....
I know you have still paid for it..but the hard to carve bit is now gone from equasion.

Someone earlier asked if the chump was still on. I was in the supermarket this morning, I took a close look at all the legs of Lamb.

Most of them were as I've described, with pelvis. Dimensionally, the leg gets to its widest point, but doesn't get narrower again, it just keeps going.

Some pix for illustration ::

First two - British Lamb Legs

Attachment 222962

Attachment 222964

Next three, NZ Lamb Legs

Attachment 222963

Attachment 222965

Attachment 222966

c'est la vie

How much a kilo now in Auckland, for the whole leg with bone?

Fresh $22.50, Frozen $14.90

https://www.countdown.co.nz/shop/sea...rch=lamb%20leg

Quote:

---

Originally Posted by MarkN

Fresh $22.50, Frozen $14.90

https://www.countdown.co.nz/shop/sea...rch=lamb%20leg

---

Which is pretty good considering mince is $20 per kg

Sent from my CPH2145 using Tapatalk

Quote:

---

Originally Posted by 25/08 IMP

Which is pretty good considering mince is $20 per kg

Sent from my CPH2145 using Tapatalk

---

Venison mince is only 10 bucks a kilo and better for you.

Quote:

---

Originally Posted by veitnamcam

Venison mince is only 10 bucks a kilo and better for you.

---

I know I never buy mince always process my own venison and sheep and mince my own trimmings.
Venison is the nicest meat ever.

Sent from my CPH2145 using Tapatalk

Quote:

---

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:


Attachment 224602