Discussion
Would anyone be interested in buying a quarter or a half of a Rose Veal calf.
I'm trying to convince my parents to get a few calves to grow for veal. They have 10 acres of land in Somerset that they only use for grass keep that I'm sure they would prefer to use themselves. It's not registered as organic land, but in the 10 years they've had the land it's not had anything sprayed on it apart from out the back end of a cow that's only been eating the grass from the same fields.
At the moment this is just to gauge how much demand there would be, but I seem to remember there was a good response to Mark Benson (iirc) growing on the PH pigs.
I'm not sure on costs at the moment, but when they did their last set of pigs, it was purely to cover their costs of initial cost of the animal/feed/abbatoir/butchery costs. Obviously I would hope to be able to get the calves for virtually nothing locally from dairy farms.
Stick your names below and how much you would want.
I'm trying to convince my parents to get a few calves to grow for veal. They have 10 acres of land in Somerset that they only use for grass keep that I'm sure they would prefer to use themselves. It's not registered as organic land, but in the 10 years they've had the land it's not had anything sprayed on it apart from out the back end of a cow that's only been eating the grass from the same fields.
At the moment this is just to gauge how much demand there would be, but I seem to remember there was a good response to Mark Benson (iirc) growing on the PH pigs.
I'm not sure on costs at the moment, but when they did their last set of pigs, it was purely to cover their costs of initial cost of the animal/feed/abbatoir/butchery costs. Obviously I would hope to be able to get the calves for virtually nothing locally from dairy farms.
Stick your names below and how much you would want.
I'm also interested depending on cost + I'm local so should be convenient. one question I have though- will the meat be straight from the abatoir or have you got any facilities to hang it? This could have quite an impact on the end product. I would probably be able to take a quarter of a beast maybe more depending on cost.
calibrax said:
I'm definitely interested, but of course it would depend on the total cost.
With rose veal being slaughtered at 35 weeks, they would be what, around 300kg+ per calf? So I'm not sure if a quarter may be too much. Maybe an eighth would be better...
I need to do a bit more research in to the cost.With rose veal being slaughtered at 35 weeks, they would be what, around 300kg+ per calf? So I'm not sure if a quarter may be too much. Maybe an eighth would be better...
Dad's mate trained as a butcher and has offered to do any butchering at mate's rates/for a few lbs of meat. The abbatoir has to be used and is probably the biggest cost.
From previous experience it's easier to just go quarters. If anyone wanted to go lower, then if they were to pair up and have a quarter between them, that'd be easier.
Pete Franklin said:
I'm also interested depending on cost + I'm local so should be convenient. one question I have though- will the meat be straight from the abatoir or have you got any facilities to hang it? This could have quite an impact on the end product. I would probably be able to take a quarter of a beast maybe more depending on cost.
The abbatoir will hang meat for you. They do charge for it though.With the pigs we had last time, they were hung for 3 days after slaughter iirc to firm up the meat. This was included within the cost of slaughter.
Another thing on the list though, it would be worth a chat with a local butcher to see if he would have space for 21days...
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