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

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

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

Bugger if you were down south island I could've helped ya out, we have a wiltshire ram that needs to move on

Originally Posted by dannyb

Bugger if you were down south island I could've helped ya out, we have a wiltshire ram that needs to move on

you looking to change him out for another wilty???? if so,man do I have a deal for you.....

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 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.

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 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...

Originally Posted by Black Rabbit

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

Goat is OK, but, it is a funny stringy meat. Not world ending stringy but quite different to lamb, to which it often gets compared.

yes good eating a 2-4 year old wether boer goat about as good as goat gets

Yeah I am so sick of having to dag and shear. Oh I didn't know they were good eaters but that's a bonus I think I will rehome most of my current ones as I can't wait till they die of old age, and I like being understocked so I don't need to buy in supplements in Winter. Temped to make a road trip for one of your rams

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.

If my memory serves me right you have to be responsible for the day to day care of an animal for 30 days before you are allowed to do it for homekill. So I wonder if there would be a market for a farmer to sell an animal to someone who then comes around to do regular health/feed/water checks on the animal still in one of the farmers' paddocks.

Originally Posted by rugerman

If my memory serves me right you have to be responsible for the day to day care of an animal for 30 days before you are allowed to do it for homekill. So I wonder if there would be a market for a farmer to sell an animal to someone who then comes around to do regular health/feed/water checks on the animal still in one of the farmers' paddocks.

I seriously considered doing that, mostly with Samoan contacts as those guys are always honest, thankful for the opportunity and love meat. In the end it just seemed too much hassle dealing with the public and the regulations, needing people come look after the animals, then sorting out killing space and removal of waste. Selling animals to my mate down the road is far less hassle.

Originally Posted by Ben Waimata

I seriously considered doing that, mostly with Samoan contacts as those guys are always honest, thankful for the opportunity and love meat. In the end it just seemed too much hassle dealing with the public and the regulations, needing people come look after the animals, then sorting out killing space and removal of waste. Selling animals to my mate down the road is far less hassle.

and this is why I believe you could sell them the oppertunity to shoot an animal..and allow them to take it home afterwards.....