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

Definitely cheaper than the supermarket? You ain't been to the supermarket lately I suspect - $190 a fillet of about 4Kg weight? $23 for a packet of sausages that don't actually seem to contain meat? FFS...

Thoe animals you have down there Simon will be tasty when they are ready. I need to get some replacements soon.

Originally Posted by rugerman

Exactly the same story with milk. We pay the international price but of course there is no shipping here so the companies make that extra as a premium bonus.
Since losing my ram I have missed doing homekill and with the price of meat now gonna swap to Wiltshire's and get a ram

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.

Originally Posted by Mohawk .308

I was going to say you fellas should be eating venison this time of the year. Even my dog is eating it :

I have venison mince, steaks, sausages, smoked sausages,patties, bier sticks and biltong.
I need to eat some to make room so I can go and shoot a Sika.

Originally Posted by 308

Ok I'll say it

Isn't the whole point of this forum to NOT buy meat?

Damn right! we don't eat beef or lamb/hogget ect. It's Venison or Tahr at ours, I've seen the supermarket prices and just no, just bloody no.

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.

No No all sheep pale compared to Pitt Island on the plate.

And every weeks 100 s if not thousands of deer get culled and are left to rot in the hills while we have struggling families trying have the ends meat.

Originally Posted by Friwi

And every weeks 100 s if not thousands of deer get culled and are left to rot in the hills while we have struggling families trying have the ends meat.

And to much red tape to do anything about it

A big part of the problem is people just accept the outrageous prices supermarkets charge.
Too many places work on "what the market will bear"
They'll just keep jacking the price up till people stop buying it.
We know the producers get sweet f/a so don't buy if you think it's overpriced. Let the retailers deal with the stuff when it spoils.

Meat at the supermarket is about the only thing that hasnt gone up massively, Ie eggs, fruit, veges.
Even beer has less fizz in it !

Originally Posted by Moa Hunter

No No all sheep pale compared to Pitt Island on the plate.

Damn right @Moa Hunter, while my Wiltshires are tidy, Pitt Is Merino would have to be the best muff to go down my neck.Next level.And the Chatham Wekas cooked by the locals probably a close second

Originally Posted by bluebaiter222

Damn right @Moa Hunter, while my Wiltshires are tidy, Pitt Is Merino would have to be the best muff to go down my neck.Next level.And the Chatham Wekas cooked by the locals probably a close second

I have sampled some very good meat over the years, yearling Elk, Bison heifer, Moose, all renowned as top shelf (they are) and Pitt Island lamb would beat them all. It has only a small amount of fat, but that fat is intramuscular and melts and traps the water contained in the muscle during cooking. Even cold the next day a Pitt roast isn't fatty in the mouth, not like horrible Romney as an example. The flavour of the Pitts is wonderful too. They are small easy to handle ( not like Cheviots or Peri's ) and easy care, shed their fleece

Originally Posted by MarkN

Posted here as it's not funny enough for the jokes thread.

The price of meat these days is a joke.

The argument, that Britons (for example) pay $x.00/Kg in London, so why shouldn't we be charged, the same price here - fails as follows:

The price in London includes transporting the meat, 18,327 kilometres from Auckland (for example, could be Tauranga etc).

So if I am paying the same $x.00/Kg price as they do in London, then I want my meat, to be transported 9,163.5 Km and back again, before I buy it and I'd like to have proof that such has happened.

Logically the meat in NZ, should be London Price $x.00/Kg minus the cost of transporting meat 18,327 kilometres.
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And why can't I buy mutton? All the lamb legs in the supermarket are huge, I think they are Hogget labelled as Lamb, but where are the Mutton Packs?

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. Nor could he answer the question of the missing mutton.
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You can't get mutton as its all exported the Asians can't get enough of and the prices they were paying you wouldn't want to pay that much.
The lamb looks like hogget as the price the works are paying us is so shit the lamb has to be huge to brake even.
21 kg lamb carcass $153 killed yesterday


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Originally Posted by XR500

Last beef heifer we had homekilled using a homekill outfit (as opposed to killing and breaking it down ourselves) using the meatworks rate last October, worked out at $11/kg average across all cuts. Not cheap, but definitely cheaper than the supermarket.

If we do it ourselves (2 days for 2 people on the knives and mincer etc) it obviously comes down a lot more.

Last animals we sent to the works in March (2.5 year old beef heifers not producing decent milk) yielded $5.80 a kg on the hook. So you can see homekill does increase the meat cost somewhat.

$5.80 a kilo is your costs, or a price you were happy to let those meats go?

Originally Posted by Moa Hunter

I have sampled some very good meat over the years, yearling Elk, Bison heifer, Moose, all renowned as top shelf (they are) and Pitt Island lamb would beat them all. It has only a small amount of fat, but that fat is intramuscular and melts and traps the water contained in the muscle during cooking. Even cold the next day a Pitt roast isn't fatty in the mouth, not like horrible Romney as an example. The flavour of the Pitts is wonderful too. They are small easy to handle ( not like Cheviots or Peri's ) and easy care, shed their fleece

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