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A bought pig just won't have same flavour. I've heard stories too of the slaughterhouse keeping your organic pig for themselves and giving you back an intensive reared one. Or else taking 10 lb of meat for himself . There is a certain element of trust needed.

I liked the idea of it having a varied diet I think they grow lot of their feed as well.

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A bought pig just won't have same flavour. I've heard stories too of the slaughterhouse keeping your organic pig for themselves and giving you back an intensive reared one. Or else taking 10 lb of meat for himself . There is a certain element of trust needed.

I liked the idea of it having a varied diet I think they grow lot of their feed as well.
I think they need a sprinkle of meal for protein or they won't gain size and will be too slow to grow (the same with turkeys , apples will flavour meat) but if a large portion of their diet is varied like left over dinners from restaurants then it's enough to enhance flavour. Like I said earlier I was never a big fan of supermarket pork chops but the semi organic Tamworth's I reared you would eat the tops of your fingers off in a rush to eat it.

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A bought pig just won't have same flavour. I've heard stories too of the slaughterhouse keeping your organic pig for themselves and giving you back an intensive reared one. Or else taking 10 lb of meat for himself . There is a certain element of trust needed.

without blowing my own trumpet we have farmers/hobbiest coming 100's of miles to us.even across sea's(isle of wight anyway) because in all my time there i've never known it to anything like that to happen.not even nicking a sausage.

you should always tattoo pigs because ear tags can come out in the de hairer.

i hear lots about it from customers how they've taken a pig in with a docked tail somewhere,went to pick it up and it must had grown one and they'd been assured it's the same pig.

yeah a farmer told me about getting a heifer killed for his own freezer in local butchers and he wasn't happy when he carried it out in 2 boxes. Next year he brought same weight heifer to a different butcher and he filled the boot of his car with meat. More than double the meat. Whatever about taking a few steaks but they blatantly fleeced him 1st time. Other lads were averaging taking 5kg less meat home from equal size lambs than other shops. 5kg is a lot to steal from a chopped lamb. Would it be more than quarter?

 

i heifer in 2 boxes,f***ing hell.

once the animal has been killed and you got the dead weight of it with bones in,you can roughly out how much meat you'll get when it boned out by taking off 17% of the weight.if a heifer weighs 100kg dead,when its been boned it will weigh about 87kg.basically the bones of an animal is about 17% of its weight.also depends how much fats on it.

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A bought pig just won't have same flavour. I've heard stories too of the slaughterhouse keeping your organic pig for themselves and giving you back an intensive reared one. Or else taking 10 lb of meat for himself . There is a certain element of trust needed.

without blowing my own trumpet we have farmers/hobbiest coming 100's of miles to us.even across sea's(isle of wight anyway) because in all my time there i've never known it to anything like that to happen.not even nicking a sausage.

you should always tattoo pigs because ear tags can come out in the de hairer.

i hear lots about it from customers how they've taken a pig in with a docked tail somewhere,went to pick it up and it must had grown one and they'd been assured it's the same pig.

yeah a farmer told me about getting a heifer killed for his own freezer in local butchers and he wasn't happy when he carried it out in 2 boxes. Next year he brought same weight heifer to a different butcher and he filled the boot of his car with meat. More than double the meat. Whatever about taking a few steaks but they blatantly fleeced him 1st time. Other lads were averaging taking 5kg less meat home from equal size lambs than other shops. 5kg is a lot to steal from a chopped lamb. Would it be more than quarter?

 

i heifer in 2 boxes,f***ing hell.

once the animal has been killed and you got the dead weight of it with bones in,you can roughly out how much meat you'll get when it boned out by taking off 17% of the weight.if a heifer weighs 100kg dead,when its been boned it will weigh about 87kg.basically the bones of an animal is about 17% of its weight.also depends how much fats on it.

 

i meant 83kg

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Good news I'm getting pigs! Just clearing out an unused / overgrown area of the farm yard to keep them on.

Just wanted to know how you build you're houses or if you brought ready made arks

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Minimum 6 inch blocks on enclosure with steel gates. I made the mistake of putting up a temporary teak door when they were small until I walked out with bucket of slop and they smelled it. 3 of them busted hinges clean off of 4 inch block walls bursts the blocks and were dancing on door excitedly waiting on grub. They escaped outer enclosure once too and I chased them for 20 minutes with no joy until my Mrs told me to get a bucket of slop. They walked on back to bed happily. I bought an Andrew James 1800watt meat grinder online at the time and it was very good sausage maker.( mince twice ) Scobie junior and sons sell the sausage skins and breadcrumb mixes online delivered to your door. It was an enjoyable experience and I don't normally eat pork chops but they were delicious . If you don't have access to a scald tank for hair then a plumbers blow torch will get you by. There is usually a lot of fat to trim anyway which will cut away excess hair. Rough and ready. It was my first time but got a lot of meat to bone ratio compared too deer. 100kg pig produced 100 pound of edible meat if my memory is right.

I have found if you are reading for your own freezer then pigs are the cheapest meat to rear, you get back good weight of meat compared to the cost of input and slaughter.

The last two I had were wild boar Xs and they taste really nice......no more horrible shop bought dry pork !

Pigs are fun to keep, they are naughty little feckers for sure but it's all part of the fun.

You are spot on with all your posts mate, and as you say, they are shit hot on pig movement in Ireland.

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A bought pig just won't have same flavour. I've heard stories too of the slaughterhouse keeping your organic pig for themselves and giving you back an intensive reared one. Or else taking 10 lb of meat for himself . There is a certain element of trust needed.

 

without blowing my own trumpet we have farmers/hobbiest coming 100's of miles to us.even across sea's(isle of wight anyway) because in all my time there i've never known it to anything like that to happen.not even nicking a sausage.

you should always tattoo pigs because ear tags can come out in the de hairer.

i hear lots about it from customers how they've taken a pig in with a docked tail somewhere,went to pick it up and it must had grown one and they'd been assured it's the same pig.

yeah a farmer told me about getting a heifer killed for his own freezer in local butchers and he wasn't happy when he carried it out in 2 boxes. Next year he brought same weight heifer to a different butcher and he filled the boot of his car with meat. More than double the meat. Whatever about taking a few steaks but they blatantly fleeced him 1st time. Other lads were averaging taking 5kg less meat home from equal size lambs than other shops. 5kg is a lot to steal from a chopped lamb. Would it be more than quarter?

i heifer in 2 boxes,f***ing hell.

once the animal has been killed and you got the dead weight of it with bones in,you can roughly out how much meat you'll get when it boned out by taking off 17% of the weight.if a heifer weighs 100kg dead,when its been boned it will weigh about 87kg.basically the bones of an animal is about 17% of its weight.also depends how much fats on it.

i meant 83kg

I have my lambs and pigs killed at the slaughterhouse and its ace because you can see the whole carcass hung up when you collect and he just cuts it up in the bandsaw while I'm there so there's no loss.

I did my two young heifers for veal at a butcher but to be honest I wouldn't do that again......too much loss in getting all the posh cuts and joints done.

I'd rear one heifer to beef age/weight now and do it the same as I do with pigs and lambs......cost a bit more to get killed but I think the return would be better.

I'm paying €25 for lambs

€50 for pigs

And the slaughterhouse quoted me €250 for cows

 

That's killed and cut up

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A bought pig just won't have same flavour. I've heard stories too of the slaughterhouse keeping your organic pig for themselves and giving you back an intensive reared one. Or else taking 10 lb of meat for himself . There is a certain element of trust needed.

without blowing my own trumpet we have farmers/hobbiest coming 100's of miles to us.even across sea's(isle of wight anyway) because in all my time there i've never known it to anything like that to happen.not even nicking a sausage.

you should always tattoo pigs because ear tags can come out in the de hairer.

i hear lots about it from customers how they've taken a pig in with a docked tail somewhere,went to pick it up and it must had grown one and they'd been assured it's the same pig.

yeah a farmer told me about getting a heifer killed for his own freezer in local butchers and he wasn't happy when he carried it out in 2 boxes. Next year he brought same weight heifer to a different butcher and he filled the boot of his car with meat. More than double the meat. Whatever about taking a few steaks but they blatantly fleeced him 1st time. Other lads were averaging taking 5kg less meat home from equal size lambs than other shops. 5kg is a lot to steal from a chopped lamb. Would it be more than quarter?
i heifer in 2 boxes,f***ing hell.

once the animal has been killed and you got the dead weight of it with bones in,you can roughly out how much meat you'll get when it boned out by taking off 17% of the weight.if a heifer weighs 100kg dead,when its been boned it will weigh about 87kg.basically the bones of an animal is about 17% of its weight.also depends how much fats on it.

i meant 83kg

I have my lambs and pigs killed at the slaughterhouse and its ace because you can see the whole carcass hung up when you collect and he just cuts it up in the bandsaw while I'm there so there's no loss.

I did my two young heifers for veal at a butcher but to be honest I wouldn't do that again......too much loss in getting all the posh cuts and joints done.

I'd rear one heifer to beef age/weight now and do it the same as I do with pigs and lambs......cost a bit more to get killed but I think the return would be better.

I'm paying €25 for lambs

€50 for pigs

And the slaughterhouse quoted me €250 for cows

 

That's killed and cut up

 

when i see the prices of slaughtering i want to set up a 1 man band slaughterhouse.

apart from the initial costs all i need is a knife and a meat saw.

i could pull in over a £1000 a day.

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when i see the prices of slaughtering i want to set up a 1 man band slaughterhouse.

 

apart from the initial costs all i need is a knife and a meat saw.

i could pull in over a £1000 a day.

 

 

What would you do with all the squishy, slimy bits?

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when i see the prices of slaughtering i want to set up a 1 man band slaughterhouse.

 

apart from the initial costs all i need is a knife and a meat saw.

i could pull in over a £1000 a day.

 

 

What would you do with all the squishy, slimy bits?

 

what the guts.?throw them away.

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when i see the prices of slaughtering i want to set up a 1 man band slaughterhouse.

 

apart from the initial costs all i need is a knife and a meat saw.

i could pull in over a £1000 a day.

 

 

What would you do with all the squishy, slimy bits?

 

what the guts.?throw them away.

 

Sorry, I was meaning how would you dispose of them. They take up a lot of room. Would they go bagged in your wheelie bin or incinerated in the back yard?

 

There is an obvious market for a mobile slaughterhouse.

I think this would be legal but complicated.

 

I have been looking at continental and Australian examples.

 

Regards

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when i see the prices of slaughtering i want to set up a 1 man band slaughterhouse.

 

apart from the initial costs all i need is a knife and a meat saw.

i could pull in over a £1000 a day.

 

 

What would you do with all the squishy, slimy bits?

 

what the guts.?throw them away.

 

Sorry, I was meaning how would you dispose of them. They take up a lot of room. Would they go bagged in your wheelie bin or incinerated in the back yard?

 

There is an obvious market for a mobile slaughterhouse.

I think this would be legal but complicated.

 

I have been looking at continental and Australian examples.

 

Regards

 

i'd incinerate or fill up a secure metal bin that holds 240kg with all the waste from the guts.

once i've taken off whats worth money.like cows tripe,sheep paunch's.lambs intestines(natural sausage skins and bloody expensive),pigs intestines for chitltings.etc

biggest problem i can see is having a chiller to hang the meat.

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Quote:


i'd incinerate or fill up a secure metal bin that holds 240kg with all the waste from the guts.

 

once i've taken off whats worth money.like cows tripe,sheep paunch's.lambs intestines(natural sausage skins and bloody expensive),pigs intestines for chitltings.etc

biggest problem i can see is having a chiller to hang the meat.

---------------------------------------------------------------------------------------

 

While looking at sheds on ebay, there are some refrigerated wagon backs and some ex-supermarket delivery van containers.

Some have had the refrigeration units removed but i expect you could put them back

 

I think everything is out there but for those of us with limited resources looking for a good way of going from extra income to opportunity, it is such an expense and complication that makes us stick with the drudgery of a safe bet job.

 

Best of luck.

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