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

Originally Posted by Black Rabbit

Several things....of not to use slaughter house:
1. They have their business model and I do `t want to play their games, either do they.
2. the media and associations only showed the bright side of meat export biz, but only few knew the dark side, deals with those exclusive importers, entities....
3. If I use those papers ready channels, like slaughter house...how can the biz bring more markups to local farmers? And, I do `t want to pay those importer since they do nothing except filling in forms.
4. New biz model, not try to compete those big players, but be a necessary substitutes.

I am too tired, drove 300km a day for fishing and got nothing.....

Your best deal is to set up a killing chain in a fishing factory ship and park it at port in the Chatham's. The boat is then legally China ( if chinese registered) and NZ regulations wont apply. Run the sheep on and freeze them down

Originally Posted by BRADS

If it was cost effective we would be doing it.


Sent from my SM-S916B using Tapatalk

Put your prices up then. make it cost effective.

Originally Posted by MarkN

Also the butchery process, now seems to include half a pelvis when you buy a lamb leg, or a pork leg roast.

Best to buy cancelled export orders, or shrink wrapped meat with export markings on it. They wouldn't try selling pelvis to the export market.

I'm serious about the pelvis, I boned out a large lamb leg I bought and cooked and compared it to skeleton illustration of a sheep. Clearly part of the pelvis was attached to the leg.

I emailed a marketing wallah at PaknSave, with photo and illustration and he wasn't having any of it.

Never one to let an opportunity to flog a dead horse, pass by, I tender the following:



bought from the local PaknSave

Originally Posted by MarkN

Never one to let an opportunity to flog a dead horse, pass by, I tender the following:

Attachment 222848

bought from the local PaknSave

Yep that annoys me too.
Selling me extra bone for lazy butchery that makes the end product more difficult to carve.

To explain, I'm not just a random grouch, I am a Cordon Bleu Chef and I've boned out more legs of lamb, over the years, than I've stuffed Turkeys, or served Duck a l’orange.

Originally Posted by Moa Hunter

Your best deal is to set up a killing chain in a fishing factory ship and park it at port in the Chatham's. The boat is then legally China ( if chinese registered) and NZ regulations wont apply. Run the sheep on and freeze them down

I thought about this before, yeah there are many factory fishing ships around. But it `s too risky for me since I am not the sort, I am origin from land of China but I do `t want to be any part of their games, the games once I play and I have to play it all the way down.... Besides, I got something better than doing that with ccp, as said: I drink, but I can `t drink that much, couple whiskey doubt shots is my best.

Originally Posted by 7mmwsm

So you guys don't want to pay for bone, AND you want someone else to put another step in the processing for nothing?

The point is:

There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.

"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.

Happy customer = more sales.

Originally Posted by MarkN

Never one to let an opportunity to flog a dead horse, pass by, I tender the following:

Attachment 222848

bought from the local PaknSave

Did it have the chump attached to the bone?

Originally Posted by MarkN

The point is:

There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.

"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.

Happy customer = more sales.

BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions

Originally Posted by Micky Duck

BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions

Yip, traditionally the 1st vertibrae (loin chop) is included in a whole leg. When learning basic lamb butchery from my dad on the farm he would give me stern words if i tried to get 6 loin chops per side.

Originally Posted by MarkN

The point is:

There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.

"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.

Happy customer = more sales.

This.

Originally Posted by Micky Duck

BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions

No doubt they have.
However!
Since I personally(the wife) have been buying sheep meat roasts from supermarkets/mad butcher (preferably mutton but any sheep which generally means hogget labeled lamb) they have gone from relatively affordable to stupidly expensive AND the fuckers are making me pay for bone that never was there before and makes it an arse to carve.

I just cooked two nany goat hind quarters for tea.....no bloody pelvic bone in them....never any pelvic bone in my venison either.

OK OK OK... so here is a SUGGESTION... for both you fine gentlemen..... get out your knife and take the bone out BEFORE you cook it....
I know you have still paid for it..but the hard to carve bit is now gone from equasion.

Someone earlier asked if the chump was still on. I was in the supermarket this morning, I took a close look at all the legs of Lamb.

Most of them were as I've described, with pelvis. Dimensionally, the leg gets to its widest point, but doesn't get narrower again, it just keeps going.

Some pix for illustration ::

First two - British Lamb Legs





Next three, NZ Lamb Legs







c'est la vie

How much a kilo now in Auckland, for the whole leg with bone?