Ethically sourced meat

threemuttleys

thats how my home reared chooks look!

Mojisola

threemuttleys wrote: »

thats how my home reared chooks look!

We've kept kept hens for eggs for years but we're real wimps when it comes to broilers. We only raised one batch but couldn't eat them when it came to it! Our friends really enjoyed them for us.

redlady_1

The chicken is definitely the thing that stands out the most as being different. It looks like Usain Bolt in comparison to Jonny Vegas!

The meat itself was lush but it is very expensive. I am going to see what else I can find and I suspect Riverford will be next on my list. Although the best gammon I have ever had is from a butcher back home and also bizarrely Waitrose Free Range organic gammon.

Ethically it does what it says on the tin. But £18 for a chicken is too much in my eyes. Yes, I really did pay that much!!!!

HelenYorkshire

£18, wow.... but then look at the costs of feed and housing....

Maybe I'm preaching to the choir here, but I trust you've done stock, soup, etc

redlady_1

The rest of the meat was reasonable for what it was. It was just the chicken that kind of made me swallow. But I have NEVER seen a chicken look like this. Even the organic, free range ones.

I havent yet defrosted the beast. He was 2.5kg. A very big lad and I will be using every single bit of him!

threemuttleys

thing is, that a good organic, free range chicken should cost at least that...simply because that is how much it costs to rear them. Yes, you can buy intensively reared chicks (and at an average 6weeks at slaughter that is what they are!) for £4...but that is a price which is way to low, artificially low. That price is the very reason that intensive farming exists.

justjohn

meritaten wrote: »

I am not sure that many farms are 'allowed' to butcher thier own animals. I could be wrong, probably am - but I AM under the impression that the er 'dispatch' of the animal has to be done under strictly controlled conditions.
Saying that, I am sure that on one of Ade Edmundsons progs he visited a farm with its own butchers shop. you need to do some googling!

Scotland you need to be licensed to dispatch pigs etc as far as i am aware.

My opinion if you are unable to kill it or would not kill it yourself you should not be eating meat.

HelenYorkshire

I hink it's mentioned further up, but "home kill" is legal only in certain circumstances. With sheep, only the slaughterer is allowed to eat the meat; they would need to have the licence for the firearm needed, and would need to dispose of all the SRM (waste products e.g. brain, this has to be disposed of in a certain way). I believe pigs are similar?
Not sure for chickens, I think there is a lot more leeway in them being for your own consumption / no high risk waste.

lostinrates

I have worked in an abbatoirs in a welfare role, in large animal welfare research and in rural enterprise.

The thing overlooked ost of all IMO is not meat but other animal products. Milk, egg etc in pre made things people don't notice....value products, pre made pastry etc etc. Checking sorces of the anial products here is a huge loophole for ''unethical'' meat and animal products. Quiche at a works canteen, a ham sandwich out. IMO, milk can lead to as much suffering r more: don't forget its directly related to the meat industry...for cows to make milk calves are born...

we are going organic through soil association next year we think. We already work organically apart frommy chickens, who will probably stay out of the organic schee because for us its not economically viable. I was told I am already exceeded requirements. e.g. medicated horses manure is not stacked with the rest so doesn't go on the land when being spread (other wise my thoughts were my muck wasn't organic) aparantly this is overkill, but I' happy to do it anyway.

Our neighbours are already organic, and have a thin strip of land between u and their neighbours on the otherside. If either of us spray they are nevitably getting some spray, even if not applying themselves.

For me the most important thing is welfare: I'd rather see free range animals than indoor reared chemical free. Happily the farmers doing the latter lean towards the former. Hwever, free range in the summer doesn't mean free range in the winter/wet weather (local organic dairy herd is in now certainly) and unless consumers are prepared to pay morethats likely to remain the case.

Small producers also don't mean higher welfare: if you choose to buy direct from small holders/small producers go and see the animals. Are they on good, clean pasture? Are they content to be handled? Very small scale producers are just as likely to get things wrong.

Food miles helps....travelling IS stressful (studies show) but shorter journeys in good transport are less so. But personally, I know the beef we're eating at Christmas (friend's aberdeen angus) went further than the nearest abbatoir because friend believes the standards at the second one are better...worth 12 more food miles.


Ultiately, you have to trust YOUR suppliers. This often means paying a little more and making wiser choices. The best of Brtish standards are pretty high and getting better. Thank you for thinking about your meat.:)

redlady_1

Cheers 3 M's. I just thought it was steep but it was the same price as the topside and gammon really. I am used to paying about £8 for my chickens (free range, corn fed things) but I still can't get over how this one looks. Can't wait to taste him.

I have no doubt that ethically Pipers are good but I am curious to know what else is out there. Do you sell to the public LiR? Or your friend? I know of a farm shop that is near me that is meant to be quite good. And in a village called Boyton there is the Ginger Piggery and you see the pigs at the front of the shop (live ones I must add!) They had nice food. Not sure how the beef was killed though.