We are trying to move towards self sufficiency with regards to food production. So far we have been enjoying home grown fruits, some vegies (need to do more in this department), eggs and chicken.
Our ewes will be lambing in about 5 weeks time. We would like to eventually process a few of the lambs for the freezer. I would like to find out if there are mobile butchers in the York area. I have never processed anything bigger than a chook, so I thought it's better to get someone who knows what they are doing to do it properly with the least stress to the animal.
I wish you luck chooky the only place I know of that will process your progeny is by el calblano or Tammin slaughter house and there is a guy that works for the ag collage has his own slaughter house in Kellerberrin I do not know how much they charge we how ever process all our own on farm I have no idea what the law is regarding doing the deed on another farm I can find out what the cost is if you would like and I think you would have to have a farm identity number if you go that way that cost around $600,00 from memory or they are not allowed to do it by law thats why its best to process for your own on your own land Trev
I have the PIC (I think this is what you are referring to). My understanding is that the meat from animals processed on the farm must be consumed on the property. I would love to learn to do the processing myself. I think that should be the way. I would appreciate it if you can find out the cost for me.
Post by stephenkristie on Aug 29, 2011 19:16:51 GMT 8
Hi chooky we do ours ourselves except when we do it for lots of others 20 or more and we send ours to hillside abotior in narrogin. It costs $50 per lamb and will cut it up any way you like and hang it as long as you like (we hang lamb 7days). Dont know if this helps? If you want to do your own its not hard but you do need either a BIG fridge or coolroom for the hanging time. If you dont hang it you get tough meat. Anyway hope this helps?
Stephenkristie, this information is very useful. Thank you. We would be doing 20, that's for sure. We will probably do 2 or 3 a year. Can the carcass be laid flat instead of hanging? I have no problems doing it myself but I want to make sure that I am doing it right. My main concern is making sure that it is done correctly and quickly so that the animal doesn't stress.
HI Chooky your welcome I live in Doodlakine in the gold fields you are about 130 odd kms away from me not that far but far enough I did have a diagram of all the cuts on a lamb but I cant seem to find it at the moment I will keep on looking Trev
there used to be an abbattoir in goomalling, but i am not sure if its tstill there, and, more importantly how much it costs to use it. cannot even remember the name of it now, but i think they have abutcher in fitzgerald st northam...............i can see it but not remember its name. hang on i think its rodigerous or something similar.
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