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Post by chooky on Aug 22, 2011 17:00:57 GMT 8
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.
Any input will be much appreciated.
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Post by quambie on Aug 26, 2011 21:01:36 GMT 8
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
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Post by ikbokchook on Aug 26, 2011 21:20:29 GMT 8
My neighbour used to run a couple of sheep a year and have a guy come around and butcher them. Hasn't done it for a while though, but I guess there are still people who do it? We're in Cardup though (near Byford) so not too close to York. If I see him around, I'll ask who he used to use for you
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Post by chooky on Aug 28, 2011 20:51:17 GMT 8
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.
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Post by chooky on Aug 28, 2011 20:53:38 GMT 8
ikbokchook,
I would really appreciate it if you can ask the question for me. It would be great if I can find someone who would come by to process the lambs for us.
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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?
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Post by chooky on Aug 29, 2011 19:25:11 GMT 8
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.
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Post by chooky on Aug 29, 2011 19:29:13 GMT 8
I should've said we wouldn't be doing 20. There is no way we could eat 20 lambs!
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Post by quambie on Aug 30, 2011 9:08:08 GMT 8
Chooky I have p.m.ed you Trev
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Post by chooky on Aug 30, 2011 9:16:12 GMT 8
Thanks Trev. I look forward to reading your PM. It's still on the way, I guess.
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Post by chooky on Aug 30, 2011 9:29:49 GMT 8
Trev, that is good information. Thank you. I'll try to find someone to supervise me doing my first one to make sure I am doing it right. I think everybody should learn this.
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Post by quambie on Aug 30, 2011 17:10:12 GMT 8
Hi chooky I do not know where you live but I bet its not near me pity I could show you how its done Good luck if you need any further info let me know Trev
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Post by chooky on Aug 30, 2011 19:07:07 GMT 8
Trev,
I'm in Perth but we have a proeprty in York. That's where the sheep are. Where do you live? Thank you for the information so far. I'm sure I'll have more questions later.
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Post by quambie on Aug 30, 2011 19:38:20 GMT 8
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
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Post by jacquie on Aug 30, 2011 22:58:56 GMT 8
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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