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Post by jacquie on Aug 30, 2011 23:40:49 GMT 8
mmmmmm there seem to be a couple there in that region now, one called mortlock and the ohter, avon valley beef. not sure if they are both the same company....................the internet can become confusing.
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Post by chooky on Aug 31, 2011 11:56:02 GMT 8
Thanks Jacqui. I'll send them an email to ask them if they do processing for the public. Would be good if they do.
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Post by quambie on Aug 31, 2011 14:43:23 GMT 8
Hi Guys Be careful verry careful with using a slaughter house. Yes it has to be inspected by the health inspector. I did this a couple of times before they told me that one of my lambs was no good so they condemned it boy was I mad I have never had a condemned anything I think they were short of food for the boys for the weekend, Never again. The trouble is you can not argue with them they will not even let you see the offending bit that the beast was condemned for, not a good deal do understand if you cant do your own you have to pay I think the going rate is about $ 50.00 a shot so to speak good luck Trev
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Post by chooky on Aug 31, 2011 16:36:03 GMT 8
Trev,
That is a valid point. I hope you didn't have to pay for the condemned lamb that would hurt twice as much. Until I learn to do it myself, a slaughter house is my only option.
I witnessed sheep being mustered and loaded for the sale yards. All the injured and sick ones were removed. I was told that the sale yard charges quite a bit to put the condemned ones down.
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Post by quambie on Sept 1, 2011 10:08:45 GMT 8
this may help a few that want to and donot know how Trev
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Post by chooky on Sept 1, 2011 13:23:19 GMT 8
Trev,
Thank you for the picture.
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Post by cannakid on Oct 23, 2011 19:51:08 GMT 8
Hey Chooky how come you never asked me, I could supervise you and stay the night. mind you I am not fast at it it takes me an hour from shearing to finnished.
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Post by chooky on Oct 23, 2011 22:20:13 GMT 8
CK,
I would have if not for the distance you have to travel.
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Post by quambie on Oct 25, 2011 9:55:48 GMT 8
HI Chooky just had a thought "that hurt" !! Have you got a cool room this time of year your going to need one to cool all the carcas down before you cut it up Trev
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Post by chooky on Oct 25, 2011 11:21:21 GMT 8
Trev,
I don't have a cool room yet. I have time on my side at the moment because the lambs are not born yet. I am hoping that by the time they are ready, I'll have a cool room in place. I just wanted to plan ahead.
The ewes should start lambing in the next one, two or three weeks, fingers crossed. All very exciting, like hatching chicks for the first time.
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Post by quambie on Oct 25, 2011 18:04:18 GMT 8
I love to watch them they do have fun when they get there feet going Elders have cool rooms on offer 6x6x8 feet with a drop in motor for $ 5,800 or so as a new unit thats not a bad price good luck with the lambing Trev
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kitty
New Member
Posts: 37
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Post by kitty on Apr 18, 2012 19:25:52 GMT 8
I know this is a bit of an old post but I was just wondering how the butchering went Chooky?
On another note is there anywhere down here in the Great Southern that does small scale butchering or how does one go about finding out?
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Post by chooky on Apr 19, 2012 9:52:04 GMT 8
Kitty,
The lambs are 3 months old. I was planning on having them done at 6 months. I did see an ad for a farm butcher not long ago. He is in Toodyay. I will give him a ring when the time comes. The cost is very good too, around $3 per kg processed (if I remember correctly). The alternative is a local man in town is happy to do it provided, he gets a lamb too. So we'll do two lambs and he gets to keep one. Not a bad deal too.
I think the abatoir in Katanning does small scale butchering.
Have you processed any of your lambs yet? If I am not mistaken your ewes lamb a lot earlier than mine.
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Post by quambie on Oct 15, 2012 16:07:33 GMT 8
Hi Chooky how did you get on with the mobile butcher hope you got it sorted out Trev
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Post by chooky on Jan 1, 2013 8:55:55 GMT 8
Trev, I found this guy in West Swan. He did the lambs for me. Hung for a week, they tasted fantastic. So much better than supermarket lambs. The next lot of 4 lambs are growing nicely for the coming winter.
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