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

this is why you support the local butcher...or better still find somewhere to run 2-3-5 sheep and knock one off every 6 months.
the pelvis thing......thats traditionally how a rear leg roast is cut up...you cut off hock and put in pelvis hole,for want of better name so it fits in meat dish... been cutting up muttons for 40 years and always get done this way..the leg thing is for export market I believe...or maybe to debone it for a "colonial goose"(bet not more than 1;50 members even know what that is) a few years back I went into butchers,saw the muttons hanging out back and promptly bought a rear leg roast WITH pelvis bit for $40 and was more than happy to pay it...feeds the whole family for main meal,sammies next day then shepherds pie following night...these days that roast gets cut into 3 bits for just the wife n I .
if cocky gets say $120 for sheep
freight to works say $10
killing charge of say $25
freight to butchers shop $ 10
butchers time to chop it up$ 25
your now up to $190..havent added in anything to run butchers shop or pay staff so lets add another $60 for nice rounded figures bringing us up to $250 now cut up that figure into all the cuts/chops/roasts and the price paid isnt too bad
but 100% agree its wrong that meat is cheaper in UK...butter is cheaper there and in OZ
we can buy ozzie UHT milk for same price and often times cheaper than local...supposedly fresh milk....I say supposedly as most everything other than blue top is reconstituted milk powder