The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: oaklandspigs on January 07, 2011, 06:06:34 pm
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The latest version is at
www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
This guide is put together from views from smallholders on several forums.
PM me if:
- your view differs
- if you support the view
- If you have some detailed information
- If your abattoir isn't listed
The more views - the better the guide !
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Just an update on the new abattoir at Leicester Quality Meats. I visited the abattoir a couple of weeks ago to see the operation.
This is one of the modern and welfare friendly abattoirs in the country. I am a consultant for one of the largest free range producers in the country and ex officer with the MLC. I would not hesitate to recommend the facility to Smallholders. The issue about CO2 is this. The gas stuns the pigs only, it is prefered to electrical stunning as the pigs enter in small groups which keeps them calm, they dont have to be chased around by a guy with stunning tongs, or get forced single file up a race with electric goads.There is no squealing shouting and yelling and the staff are respectful of welfare issues. I have visited most of the abattoirs in the UK and this is one of the best.
The owners are farmers themselves.
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Just an update on the new abattoir at Leicester Quality Meats. I visited the abattoir a couple of weeks ago to see the operation.
This is one of the modern and welfare friendly abattoirs in the country. I am a consultant for one of the largest free range producers in the country and ex officer with the MLC. I would not hesitate to recommend the facility to Smallholders. The issue about CO2 is this. The gas stuns the pigs only, it is prefered to electrical stunning as the pigs enter in small groups which keeps them calm, they dont have to be chased around by a guy with stunning tongs, or get forced single file up a race with electric goads.There is no squealing shouting and yelling and the staff are respectful of welfare issues. I have visited most of the abattoirs in the UK and this is one of the best.
The owners are farmers themselves.
CO2 is also used in Australia and it is a great way to stun pigs for slaughter. No more electric stunning. although they may use it as a back up if their gas stunning has any hickups.
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We (or should I say: our pigs) had a nigthmare last year at an abattoir in Beds, so this year we took our pigs to Leech and Sons in Melbourn near Royston(Herts). It's a butchery & delicatessen with its own abattoir at the back.
We couldn't be happier, the staff are excellent with the animals! It was calm and quiet, they knew how to handle pigs without stressing them out, and there wasn't a taser in sight. Couldn't praise them too highly! The meat came well butchered and nicely packaged at very reasonable prices. Oaklandspigs, please could you add Leech & Sons to your list, we give them a big fat 10/10!
It's a very good butcher shop & delicatessen, too, btw. :yum:
Owners and staff alike are very proud of their business and it shows in the excellent service they provide.
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Thanks Eve, will update the website with your comments in the next few days
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Hi
Got to say this is a great idea Oaklands and wish this kind of guide had been in place when we were first looking for an abattoir, so thanks for taking the time to pull this together. Have sent you a pm on the place we use but thought I'd post our comments here too:
F Simpson and Son, The Croft, Cockfield, Bishop Auckland, County Durham, DL13 5AA. Tel 01388 718264.
We've used Simpsons 3 times now and have been hugely impressed every time. They are a small abattoir with a butchers shop at the front, so they offer a butchery service too. All of the staff we have dealt with at the abattoir have been great with our pigs - very calm and treating them with respect, no rough handling at all. Pigs are slaughtered first (starting at 8am) so no long stressful wait for them.
Susan, who runs the office, has also been very gentle with us!
Their butchery service has been excellent. You can discuss your requirements with Joe (Simpson) or one of his team if you need to. They will do anything from a basic kill and cut to more precise butchery requirements, including small joints/ packs, and will package however you want (bagged, vac pack, film covered trays etc). We use vac packs and trays, and our meat is always carefully butchered and beautifully presented. They do a range of sausages (including a delicious gluten free version) and will dry cure bacon and gammon. Prices are fair too - good value for money.
Spot on service, great people and an unreserved 10/10!
DeeDee
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We used Kirks of Nunnington, North Yorkshire this year for our pigs and had excellent service. We have since heard similar reports from other local smallholders and farmers.
They slaughter and butcher, and run a small number of butchers shops as well.
It would be great to see them added to your document.
Cathy :thumbsup:
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DeeDee and PP,
thanks have added these
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i dont agree what u have said about Scotch premier. we have sent at least 12 pigs thru them and never had a problem. if u want certain requirements then u need to ask clearly. if u dont ask u dont get.
they take private killings on a monday and have never been anything except courteous and helpful to me.
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princess oaklands is only compiling a list of abbatoirs they relie on people like you sending there reports to them good or bad some people can get better service from the the same people on the same day it depends on expectation and attitudes it should not but it does :farmer:
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i know :D just my pennys worth....
now it was mathers who lost 2 of my sheep.....
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PP, Am happy to add your comments, i will do this in the next few days
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weight restrictions would be really helpful too. scotch premier is 120kg max for pigs.
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PP,
Good idea, will add if people let me know if their abattoir has restrictions.
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Hi,in my experience of more than 20 years the best abbatoir i have used is A.Traves of Escrick York if you live in the vicinity. They are big enough to be proffessional but small enough to be personal, they reaise that we have bred and reared our stock on a more closer basis than their commercial customers and are sensetive that when we take them in for the deed doing they dont keep them hanging about and if you call before you go Jane will advise you of the best time to get them there and get the job done over and quickly.All their staff are well trained and up up date with modern procedures with vets and animal health officers in abundance.If you are female you may get a bit of ribbing e.g get the red carpet out mrs m"s pigs are here but it makes a sad job easier
Mrs M
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The abattoir at Laverstoke Park Farm in Hants is Freedom Foods and Soil Association approved, the animals are all handles in a quiet manner, the lairage is monitored by CCTV and music is played to assist in calming the stock in the lairage. In three years of weekly deliveries, I have had no unpleasant incidents.
Rhodie
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Thanks Arl & Rhodie - will add your comments in the next few days.
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Re Shotts - can recommend, used them for the first time, also used Chapmans butchers for cutting up - nicely done, only issue is that they still skinned the pigs, even though we had asked to have them just shaved/taken hairs off but skin left on...
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ankle depends on the breed if they are hairy the vet will condemn them unless they were to heavy :farmer:
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Here is a new one to add onto the list ...
P. Coates & Son, 100 Main Street, Alrewas, Burton on Trent, Derbyshire, DE13 7AE. Tel 01283 790205
https://www.coatestraditionalbutchers.co.uk/ (https://www.coatestraditionalbutchers.co.uk/)
We used P. Coates & Son for the slaughter and butchering of 3 pigs and were very happy with the service we received and the way in which they treated our animals.
Coates is a small family business with 3 butchers shops selling quality produce with an excellent reputation locally. All the meat they sell is locally sourced, slaughterer and butchered in Alrewas. In addition to their own requirements they also cater for smallholders, pigs are only slaughtered on Monday's.
We took our 3 gilts to them on the Sunday afternoon and settled them into one of their 2 pens that leads directly into the location where the deed is done. Fresh water is available in the pens, we bedded them down with plenty of straw and fed them there - stress free. Later that evening Antony (Coates) checked on them and gave them more food. First thing Monday morning (around 6am) they were slaughtered and I am sure they were treated with the utmost respect. I understand that ‘private’ work is always done first because their own (free range) pigs arrive at 7am and other work must be out of the way prior to them arriving. Unlike some slaughter houses, Coates do not have a weight limit on the size of pig they can handle.
When it came to butchering, on this occasion we agreed that they would butcher them the same as they do their own. 2 of the loins went for bacon which was returned 3 weeks later having been dry cured, 50/50 smoked / un-smoked. It is the most amazing bacon we have ever tasted! As we expected from master butchers, the joints were all expertly cut / rolled / tied and we had a good quantity of sausage which taste amazing. The joints and sausages were sealed in bags and the bacon vacuum packed in lot sizes we requested.
All the staff are very friendly and helpful, there prices are reasonable and I have no hesitation in giving them a full 10/10 in all respects.
And finally for those interested, they also run a Butchery class for £60, see http://www.coatestraditionalbutchers.co.uk/butchery-school.html (http://www.coatestraditionalbutchers.co.uk/butchery-school.html)
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P6te,
Thanks for posting this, very helpful, and |I will add this to the list in the next few days.
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Oaklands,
Can you please put a comment on the web.
D Stevenson of Dunblane- We have been working with them for many years and we have found them to be very helpful, caring, gentle, calm with all the animals that we have put into them, a credit to all who work there definitely 10/10. They will also do cutting if ask for. The maximum weight for pigs is 120/125 kilos live and kill on tuesdays tel 01786 822554 :thumbsup: :thumbsup:
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Lill,
Thanks and yes will add this shortly
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Good to read the concern for animal welfare and quality of butchering here.
We kept 2 Culn Noir here in France. (first time for me).
Just to say that we did not send the to an abattoir.
Our neighbour and his hunting friend who is renowned locally for his ability to dispath animals did the deed with me.
I kept the animals inside that morning - no distress of rounding them up to tarnsport to an abattoir.
Christoph - changed clothes and laid out all his equipment in a professional fashion. There after everything was done very quickly and humanely as possible on site. Both pigs were hoisted aloft to drain the animals, hair burnt off on the ground and hoisted again to scrape and wash with a jet spray. We emptied the animals and halved them when hung from a tractor washing them continuously. I hung them overnight in the barn and butchered one yesterday and will start the second soon.
Having cared for my 2 pigs every day i was concerned how I would deal with the day but I am now satisfied that they ended their happy lives quickly and I think with less stress that what could have been experienced at a large abattoir some distance from us. Christoph would not take payment and explained he provided a fre professional service for the commune. My neighbour collected the blood and returned a link of black puddings within 24 hours !!
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Great to hear this tale Mak, thanks for posting
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Our 2 Kune-Kune pigs are booked into Millers of Speyside who do private kill and a butchery service. A bit away from us but I have heard they are very good. :pig:
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Let us know how it goes
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We had to start using Shotts when Galashiels shut down. The staff are very helpful,and the lairage areas seemed very good. Two big "buts" though: first, while we were unloading the last lot of pigs we took up there, a stream of blood or heavily bloodstained water was running down the gutter alongside where we were leading the pigs. The pigs didn't seem to mind, but it wasn't very nice.
Second, and this is what will restrict our use of them in future, they couldn't manage to de-hair our last 2 batches of pigs so the had to be skinned. Now, I can excuse that with the mangalitzas, but the last lot were OSBs and not particularly hairy. I don't mind skinning pigs that are going for sausages/chop/bacon etc., but if we're doing roasting joints we want crackling! So I'm going to try Wishaw for our next lot (unless I win the lottery in which case I'll buy Gala & re-open it)
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As a very smallholder we keep just 2 pigs for our own meat. I guess that others keep more - sell or exchange their pork produce - hence using the abattoir or a butcher.
A couple of points:
1. Has anyone been present when the deed is done, rather than assume a stress free and acceptable standard.
2. hair on pigs- Why can't they just burn it off with a flame thrower? It's very quick !
3. Butchering - It's not too difficult if you have the kit and a ball of string. Given the trimmings around a well tied joint and other meat that goes for sausage I would be concerned that a butcher cutting many a pig may make a mistake on how many sausages you are owed. Then their is the cutting of liver and of course getting the kidneys and head back. Reading up on butchering reminds us just how many cuts there are.
Silly - but I felt obliged to be present at all stages and was happy that they were not carted off to a strange place with other the day before. The hardest thing was not feeding them for 24 hours ( I ended up giving them apples rather than listen to their moans).
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1 yes when i was a child you used to could watch when taking slink calves in
2 i understand in France they have gas jets that burn the hair of rather than scald them
3 a lot of people have this impression of butchers if you do it yourself you know it is your pig and what you are left with :farmer:
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I can recommend our butcher: Martin Baird's in Melrose. They do a very good job for a very reasonable price, and I trust them completely. We've also used J. C. Douglas in St. Boswells and they do a good job too. I have done my own butchering in the past, and still do it on sheep & deer which are for our own consumption, but I don't manage nearly as neat a job as they do (even with my surgical training!). I would suggest that if you think your butcher is cheating you then have a word with trading standards and use a different butcher!
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I always see my stock through the slaughtering be they my own or those that I manage, so know how they are treated, I take the wild boar through myself as they know me and will not suddenly become agitated surrounded by strangers. Any stock for personal use and not for sale I slaughter myself at home, an old tin bathtub with a winch works well as a scalding tank, boil water on a wood stove or in a metal drum over a fire outside, pour over using a jug, and use tin lids to scrape off the hair, this has worked for me for over 30 years, and with my training in meat inspection I am able to produce neat joints and chops for my own or for any neighbours I help.
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surprised at you posting that being an ex meat inspector and the laws governing home kill and who can benefit from it :farmer:
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Well our 2 Kune-Kune came back yesterday from Millers of Speyside. charge for slaughter and butchery was £151. 40. .weight was 60.0 kg and 52.2 kg hot 57.4 and 50.5 cold net C 57.4 and 50 .5 pay kg 58.5 and 51.2 prb Est per cent 69.5 69.0 Lean C not sure what it all means but Neil who i bought the pigs from said the meat was very good. They have made a real good job and we are well pleased. It also says con. 0 Plan to get 2 more from Neil around December. I would use Millers again. :pig:
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Being a school farm and a very open site we need to ensure that our stock meets a suitable end and only use two abattoirs. We use Helletts at Kimbolton (Bedfordshire) they are excellent with clean, calm facilties and excellent butchery. I wouldn't hesitate to recommend them. We also use CA Leech in Hertfordshire who like Helletts are fantastic and we strongly recommend them in terms of animal welfare and butchery skills, the sweet chilli sausage mix is the best I've ever tasted. On the topic of Evans and Sons I would be cautious on the plus side they will kill anything but you shoudl slap mark your pigs to check that they are definately yours coming back. Have sent large black pigs and received Tamworth Heads!!!! Please add Helletts and Leech to the good guide though,
Ben
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If in Devon, I can reccomend Langs at Ashburton. Everything quiet and orderly, no shouting or sounds of animals distressed. Very professional staff who I've always found to be very patient.
They are also butchers who will cut to your requirements and do your bacon as well.
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Thanks all, am now doing an update that should be there this evening !
http://www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
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Sadly Daysdrove abattoir in Bishops Castle has gone into administration. They were trying to be a small "family" run concern but couldn't compete with the big faceless killing machines. Don't know where we will take our pigs now :-)
I guess I'll have to check the good abattoir guide :-)))
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Suzie,
Thanks, yes I had heard that they had closed, and updated the website a few days ago with this info.
When you find a new one, let us know what you think !
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Yes - I saw that the guide had been updated only after I had posted this. Sorry :-)
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I think the postcode for A H Griffths in Leintwardine is incorrect in the guide. It should be SY7 0LB and not HR6 9QS as published ( which takes you to Kingsland, Herefordshire)
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Suzie, If you are going to use Griffiths at Leintwardine they are very good. Always very helpful and friendly and offer a good butchery and their suasages are lovely. Always good with the animals as well.
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Oh thanks for that endorsement BB. Very reassuring. We will be taking our pigs there in the late Autumn.
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I think the postcode for A H Griffths in Leintwardine is incorrect in the guide. It should be SY7 0LB and not HR6 9QS as published ( which takes you to Kingsland, Herefordshire)
Suzie,
Thanks for that, have updated !
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Oh thanks for that endorsement BB. Very reassuring. We will be taking our pigs there in the late Autumn.
Late Autmn is when most kept over summer pigs are butchered so i'd book 'em in sooner rather than later, just count approx 16 - 18 wks from when you got them (8wks old) to give you a date.
HTH
mandy :pig:
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Thanks Mandy :thumbsup:
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This is genius! Does anyone have any recommendations for the Derbyshire area? Thank you. Kindest regards. Nicki
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Sargents in marchington
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Hi Nicki
This is genius! Does anyone have any recommendations for the Derbyshire area? Thank you. Kindest regards. Nicki
If you look in the guide you will see an entry for Coates in Alrewas near Burton on Trent. We can't recommend them highly enough. My OH has also been on one of their butchery courses and had a tour of the entire works and everything is a set up and operated to the very hightest standards of animal welfare.
Pigs are done on a Monday only ... see the entry in the guide.
Pete
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Manian, thank you have picked this recommendation up also from one of your other posts :wave:
P6te, thank you for this, have sent them an e-mail about their butchery course from their website. Will let you know how it all goes :D
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The course was excellent .... and if you do what we did and time it right you can butcher your own half pig.
Pete
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hi leech in royston only take pigs up to about 200lb.
helletts only return meat in a big bag no packing option available. also my pigs were a bit hesitant and took there time unloading and they were telling me to shout at them which my pigs are unused to and i dont think would of helped them so i just ignored them and they went in ok after a look round. there kill day is a monday
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Looking for an Abattoir specialist or consultant for establishing an abattoir or acquisition of a running abattoir
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where :farmer:
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I take my pigs to Humphries near Chelmsford. Its a large slaughterhouse but with me always puts my animals through first. The staff don't change and the handler is very humane (but that may be because my eagle eye is on him ;) ).
I used to send from there to a butcher from there but stopped because I think he "miscounted" the meat I was due back on several occasions. The final straw was when he mistook my pig for a three legged pig he must have had for someone else, cos I only got back two shoulders and 1 leg. He charged £40 for cutting and the slaughterhouse charge £22 for killing.
Is £66 for kill and cut about right?
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I used taylors at witton le wear last time and although they where good at handling the pigs I didnt think the butchering was that good and they dont wrap the meat, it is all in a sealed box but they do only charge £26 for killing and cutting
Taking 2 to simpsons on Sunday as they have been reccomended by several people so will let you all know how it goes
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Thanks for those, will update the guide in the next few days.
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Well we got our pork back from Simpsons on friday,
very friendly and helpfull owners , they are great with the pigs and the butchering/packing of the meat was second to none !
would definatly reccomend them and will always use in the future
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Is £66 for kill and cut about right?
Yes, it is right for the area.
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I am thinking of taking my pigs to Dunblane, I am sure that I have heard someone mention them but don't see them on the guide.
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it is a Long run for you i have heard some from your way take them to Durham cant remember the name dunblane are good they take up to 120 kilos pre book in on a Monday take them on a Tue morning and can get them back on wed :farmer:
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It is a long run 89.7 miles according to the aa but Spennymoor, Durham is 100, Shotts 76 and Wishaw 84 so I figure the run to Dunblane will be easier. I dont want to use Shotts as they skin them if it suits them.
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do you want instructions on how to get there once in dunblane and there phone number :farmer:
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We used to use Dunblane when we lived nearer there. That was for lambs then, but always found them very good.
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I am thinking of taking my pigs to Dunblane, I am sure that I have heard someone mention them but don't see them on the guide.
DM,
They were on the guide, but I had a) not added Perthshire to the county list and b) Mis-spelled Dunblane :( Have now corrected my mistakes !
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I am thinking of taking my pigs to Dunblane, I am sure that I have heard someone mention them but don't see them on the guide.
DM,
They were on the guide, but I had a) not added Perthshire to the county list and b) Mis-spelled Dunblane :( Have now corrected my mistakes !
:thumbsup:
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do you want instructions on how to get there once in dunblane and there phone number :farmer:
Yes please :-*
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pm sent :farmer:
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Just taken two pigs this Monday on a 2 hour journey to Cyril Jones, for the second time now, due to our local abatoir 5 mins away being so unhelpfull yet again >:(
Cyril Jones are very helpful, and very friendly. Last December they slaughtered and cut for us last minute as local abatoir E T Jones let us down despite being booked in 6 weeks prior.
I'd highly recommend them, it's just a shame they aren't closer.
http://www.jonesfarmshop.co.uk/Jones_new/Welcome.html (http://www.jonesfarmshop.co.uk/Jones_new/Welcome.html)
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We have used Ruse in Long Melford, Suffolk for years now. Yes, they are more expensive than the big place up at Eye but the number that they kill every Monday is very small. Our pigs always seemed to be pretty relaxed, we have to wake them up unloading several times, and all has been very quiet on site. Low key.
Very decent people. Will spend time with you, going through cut list etc. They are always happy to discuss your carcass and meat when you get it all back. I have often picked their brains for tips, whatever they thought of other breeds, rearing methods, weighs to bring in for whatever etc.
Our last batch of boxes were superb. Will offer added extras, gammon, bacon and sausages. Good for the likes of me, who are limited on time and just want to offer a bit more to the customer.
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I recommend Wishaw abattoir having just used it as a first timer for 2 pigs. The girls on the phone were very helpful, and put me through to one of the managers to answer some of my queries that they could not answer. I was a little put off on arrival as I could find no-one to tell me what to do and where to go - I think you are just expected to get on with it yourself. As soon as I found out where to go in - reverse into the gates on left hand side of the building as you face it (a little tricky for me as an inexperienced trailer reverser but my brief practice paid off and fortunately there was no-one around to laugh at me and no queue to get irritated with me). And Tom the slaughterman was patient with me and the pigs in getting them out of the trailer. Cheryl was right I should have taken their pink plastic feed bucket and rattled it to get them out, but I felt it would be too embarrassing to be prancing around with a feed bucket in front of a group of guffawing slaughtermen. Next time I'll take it and I'm sure they'll come out a lot quicker.
I do admit I was very apprehensive about this first visit, not because of anything said about Wishaw, but from hearing people's experiences in general at abattoirs.
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We took our pigs to Leech & Sons again in Melbourn (near Royston in Herts) earlier this week, a butcher / delicatessen with their abattoir at the back of the butchery. They are excellent in every aspect - from unloading the pigs to being helpful with cutting requirements (and since we make charcuterie we have quite a few unusual cuts). I watched one of the pigs being killed and was really impressed. I wouldn't sent my pigs anywhere else.
Book your animals in early as Leech's are very busy (we book them in a few months beforehand).
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Eve, Mrs. S and SimonO - thanks for your input - I have updated the guide on our website
http://www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
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Scotch Premier in Inverurie lost 3 of our pigs in July this year, seemed a case of the left hand didnt know what the right hand was doing, we were NOT impressed because we had 'sold' those carcasses already.
Since then they have been taken over again and are Scotch Beef? Well, trying to get 3 lambs away for private kill, 4 men I spoke to in less than 3 mins, am yet to get them booked in because they were full last week and we forgot to ring them today, will let you know.
Any other abattoirs near Aberdeenshire take pigs and lambs for Private Kill?????
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Hi there
Can you tell me when the next update of the guide is due to be published?
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Ardrossan abbatoir pit their pig-slaughter charges up from £30 to £48 just before Christmas :o
:love: :pig: :love:
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Thanks all, have just updated the guide to include all the latest comments
www.oaklandspigs.co.uk/links/abattoirs (http://www.oaklandspigs.co.uk/links/abattoirs)
Let me have any further views, the more veiws the better the guide !
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Another +1 for William Taylor and Sons, Bamber Bridge, near Preston.
Family run firm, good to deal with, small throughput, look after the animals and will cut to your specification. Good price too.
Martin
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thanks websters - will add shortly !
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Any recommendations for abattoirs in Northern Ireland?
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For those in Southern Powys (Wales) BWL George at Talgarth, all my pigs go through there, nice small abbatoir off the back of the Butchery. They will butcher as well, although they have deals with other local butchers. PM me for more info!
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+1 for A H griffiths lentwardine.
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For those in Southern Powys (Wales) BWL George at Talgarth, all my pigs go through there, nice small abbatoir off the back of the Butchery. They will butcher as well, although they have deals with other local butchers. PM me for more info!
Took our two old spots there and cant rate them highly enough. Helped with the cuts we wanted, 1st time so had no idea, looked after our "pets" and were friendly. Just got two more pietrains x saddle-backs and they will be going there for sure. Only grumble is they wont do bacon :(
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Hi Mrs M. Will give them a ring soon. Have been looking fir a good abatoir close to me on t north york moors who will understand how important it is to us smallies that our livestock are treated that little bit specially. Also been lookin for one that can cope wi t fact that i am not a bloke! So thanks. I'll be sure to mention u n TSA when i go xxx
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Hi Mrs M. Will give them a ring soon. Have been looking fir a good abatoir close to me on t north york moors who will understand how important it is to us smallies that our livestock are treated that little bit specially. Also been lookin for one that can cope wi t fact that i am not a bloke! So thanks. I'll be sure to mention u n TSA when i go xxx
Contact Smiffy on here he's at Egton so he should be able to help you. http://www.spanglefish.com/egtonbutchers/index.asp (http://www.spanglefish.com/egtonbutchers/index.asp)
Egton Abattoir High Street Egton Whitby North Yorkshire YO21 1TZ Telephone: 01947 895171 hth mandy :pig:
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I know that Woods is already listed, but I thought we would add an update. We have used Howards (Norfolk) in the past and would agree with the current listing, and more recently lincolnshire meat in Grantham ( our local) and agree with that listing also ( possibly more emphasis on the tight yard as we have a large stock trailer).
We have recently used wood and sons in Nottinghamshire and would like to add the following: Only place in vicinity that would take a large sow. Excellent entrance, wide open spaces for turning. No longer butchers on site. All pigs already present seemed very calm and quiet, the stockman was calm and patient with our slow sow, more so than with some we have met.
( you may want to abbreviate). We cannot yet comment on whether she will be headless on her return, but will post an update later- assuming I remember
Jo
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ankle depends on the breed if they are hairy the vet will condemn them unless they were to heavy :farmer:
Confused about the above. My pigs have the hair removed by the abattoir after death. The butcher then cuts the meat leaving the skin on. My boar is a cross used on a Gloucester Old Spot and the offspring are very hairy.
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Robert is marked as a guest ... This makes me think that he no longer posts on here. So you might not get an answer.
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Update on Woods: Our large GOS sow (244kg deadweight, with rather more fat than would be considered healthy -her bullying nature when food was around another reason why she was dispatched) did indeed come back without her head (not a great loss tbh) but we were offered liver and lungs. She was cut into six pieces to make handling easier. OH said all was done very professionally.
Note: she did have her skin on, I have seen on other threads that some places take off skin on large pigs if they cannot get them into the 'dehairer', this was obviously not a problem.
Jo
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Website for C&S meats Holnest, Sherborne Dorset http://www.candsmeatssherborne.co.uk/. (http://www.candsmeatssherborne.co.uk/.) they are great, you feel as if you are on someones smallholding as there are turkeys and chickens everywhere and emus and deer in the field next to the car park!
Always very patient with ladies who have to back trailers, no sniggering that I could tell! Never hurried to get animals off trailer and into pens. Gold stars!
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Fifxx,
Thanks for that I have updated the abattoir website and added your views.
http://www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
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Scotch Premier in Aberdeenshire have changed hands and are no longer doing private kill for pigs.
We now have a longer drive up to Miller's of Speyside, Morayshire. They seem to have a good reputation but I will give more information in september once we take our pigs.
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Can you add/amend the entry for the following:
HMD Butchers, Three Crosses Swansea (Gower) - not recommended.
They don't kill many pigs, or do many private kills of any animal for that matter, mine was often the only pig there. Despite being a weekly customer they failed to tell me their butcher had left, not a problem while I was taking whole carcasses to my customer but became an issue when I needed a kill and partial cut. The vet seemed a bit OTT, I never got heart or liver, just kidneys, despite me asking repeatedly. They even took bits out of the head which the restaurant I sell to wanted. Then they skinned a pig, kept head and trotters too so I was well down on weight. I know it happens but I didn't quite trust their explanation, skin rash apparently, but I got different stories from the different staff and the vet himself. The last straw was when they decided on the morning of slaughter that I wasn't booked in, despite me using them every week and saying I'd see them next week, or telling them if I wasn't going to be there; I forgot to email them this time to confirm but I've phoned on the day with no probs before....Anyway I frantically rang round all local abattoirs and was fitted in same day by...
Cig Caron Oen in Tregaron - how helpful and friendly they were, extremely well priced, and literally saved my bacon that day. Unfortunately they're too far for me to use regularly but I'd give them 5 stars. They get awfully busy, so need to book ahead esp if butchering/sausages etc required.
Oh, PS... HMD had an awful smell, probably the uncovered haulage wagon sitting in the yard in the sun, full of blood and guts, being loaded continuously by the JCB bucket full, which often sloshed out in the yard where you drive in with the live animals...hmmmmmmm
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Cig Caron Oen is the abattoir I use. Definitely agree on how helpful they are.
They do pigs on a Wed and lambs on a Monday but told me if I needed both done they could do them both the same day for someone that had a way to travel.
Mind you, not sure how I would transport pigs and sheep together but thats another matter.
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Thanks artscott, ferretkeeper and Bionic, I'll do an update of the website shortly!
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I have updated the website to the latest version
http://www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
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I spoke with Nigel Cummings (Procurement) for Maithers Inverurie and Scotch beef which are all owned by one company now. He told me today that they no lomger take in private kills. It was helpful to read the comments about Grantown on spey as we are considering using them in January when ours will be ready. Rhinds of Elgin (Morayshire) are not on your list btw, I spoke with them also today and they still take in private kills. I've always found them very clean and welfare conscious but they have become very pricey more recently.
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Julie
Thanks fro the info, I have updated the guide
http://www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
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Hi all.
My wife and i are thinking of getting a couple of pigs in the near future and are trying to sort cost etc can any one give any advice on an abattoir and the cost to slaughter a pig ? we are on the Devon Cornwall border.
we have about three acres which will have an allotment polytunnel chickens and so on
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reply to previous post- J and j farmers mentioned in guide with a very [positive review which I would echo. small operation with on site butcher- always treat the animals with care and even tenderness- the old boy who unloaded our pigs last year was fabulous- "come on my beauties" in the gentlest devon voice. long long long bumpy lane is a hassle but otherwise couldn't recommend it highly enough if you care about how your animals are slaughtered.
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" quote
We now have a longer drive up to Miller's of Speyside, Morayshire. They seem to have a good reputation but I will give more information in september once we take our pigs."
My pigs went to Millers in Grantown on Spey. They were taken on a private day and according to our butcher friend who took them all was very calm and without hassle. Plus they were complimentary about the pigs and mentioned good pig husbandry so I was well pleased :trophy: as there were two other berkshires there that day that they said were too fat.
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Thanks Devonlad and Bridget - I have added your comments to the guide
http://www.oaklandspigs.co.uk/links/abattoirs/ (http://www.oaklandspigs.co.uk/links/abattoirs/)
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Can anyone recommend a good one in or near worcestershire please? We are on the Hereford side of worcestershire. Thank you
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I have had my pig back from Millers at Grantown now so thought I'd add to the feedback.
The place is easy to find, very friendly and the office staff are helpful and welcoming. The pig was unloaded at the lairage round the back and I was pleased to discover that the ramp and gates were the right size for my small trailer which isn't always the case at some places. The man let the pig take her own time to exit the trailer so it all went smoothly and with no stress for her.
Downside was there isn't a great deal of space to turn around back there so I had to unhook the trailer to turn round - a skilled driver would have managed it though.
The carcase was very nicely split right down the centre of the spine, expertly done and probably the best I've ever had back. Cutting chops is a nightmare if they wander off-centre. I got my own offal back as well as everything else I had asked for. I will be using them again and was very pleased.
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thanks Julie, I'll update the guide shortly !
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Just an update on the new abattoir at Leicester Quality Meats. I visited the abattoir a couple of weeks ago to see the operation.
This is one of the modern and welfare friendly abattoirs in the country. I am a consultant for one of the largest free range producers in the country and ex officer with the MLC. I would not hesitate to recommend the facility to Smallholders. The issue about CO2 is this. The gas stuns the pigs only, it is prefered to electrical stunning as the pigs enter in small groups which keeps them calm, they dont have to be chased around by a guy with stunning tongs, or get forced single file up a race with electric goads.There is no squealing shouting and yelling and the staff are respectful of welfare issues. I have visited most of the abattoirs in the UK and this is one of the best.
The owners are farmers themselves.
Carbon dioxide stunning is a contentious issue.
The problem is that pigs, like humans, can sense high levels of carbon dioxide. Subject humans to a significant increase in atmospheric carbon dioxide concentration and they will experience respiratory distress and some will even suffer from panic attacks. The evidence suggests that pigs suffer in the same way before losing consciousness. Sure in a 30% carbon dioxide stunning environment the effect is pretty brief, perhaps 30-60 seconds, but you do not get the same welfare issues when you use argon or nitrogen gas, or a proper electrical stun.
Sure electrical or mechanical (in other species) stunning does not look or sound pretty but done properly loss of consciousness is instantaneous. A lot of the stigma involved with these methods stem from people being drawn to poor examples of stunning (eg; the cow that is incorrectly captive bolted several times before a good stun is achieved) or simply misunderstanding what they are seeing (eg; to an outsider an unconscious pig exhibiting tonic-clonic behaviour may be perceived to be conscious and in significant pain).
As for good pig handling it is dependent upon staff expertise and pig temperament, not the type of stunning equipment used.
/tangent
Thank you to everybody who compiled the list of good abattoirs, there is a long list of current and prospective vet students that are looking for placements where it will be a lot of help.
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Took my pigs to NV Gagens as had a couple of direct comments that staff changes meant the reviews in the guide were out of date.
Have to say the guy that met us at the abbatoir was really helpful and let the pigs walk to the holding pen in their own time. The whole process was completely stress free. The butcher was also really helpful.
Just to note the address needs tweaking in the guide as the abbatoir is at their other shop: 51 High road, gorefield, wisbeach, pe134nd phone: 01945 870325
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Just wondered what the feelings were about SE Wales - we have Havards in Caerphilly, Neil James in Raglan and that is it, nothing in Cardiff. We used to have good service from Ensors in Cinderford but they have folded. Both mentioned offer butchery but its adhoc on times and the quality isnt there. The option for us is across the Bridge to Bristol/Somerset.
I'm very concerned that you can raise pigs and other animals to high standard but to be ruined at the abattoir stage however, seems to be less and less to chose from these days.
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Hi
I agree - Traves at Escrick are excellent. The first time I took my first pig they were very kind, gave me a tour and talked me through the whole process. One of the gentlemen there told me that he loves animals but loves meat, all animals that take their last journey with them are treated with care and respect. It's family owned and I feel that they care about what they do and yes the vet is good too.
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We've just taken our 2 Tamworths to J A Jewitts in Spennymoor, County Durham. As first timers they weren't that forthcoming with me with info when I phoned them, but on arrival (my husband took them) they were friendly and treated the pigs very calmly and professionally and the place was very clean and organised and there were good facilities to clean out the trailer. It is a big place but we chose it as recommended by the farmer we bought the pigs from and as they return the carcasses to the butcher we wanted to use. There isn't really anything smaller near us. The only point I'd raise and it's my fault really was that we expected delivery to the butcher the next day as they promised. The pigs didn't turn up and on phoning the abattoir was told that as they were outdoor pigs they needed to send of samples for trichinella testing so they couldn't deliver until they got the OK. I had ticked the uncontrolled housing box on the eAMLl so have learnt a lesson there. But all is well in the end and they've arrived to be butchered this morning.
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Took my pigs to NV Gagens as had a couple of direct comments that staff changes meant the reviews in the guide were out of date.
Have to say the guy that met us at the abbatoir was really helpful and let the pigs walk to the holding pen in their own time. The whole process was completely stress free. The butcher was also really helpful.
Just to note the address needs tweaking in the guide as the abbatoir is at their other shop: 51 High road, gorefield, wisbeach, pe134nd phone: 01945 870325
Can I ask, has anyone got any up-to-date comments about Gagens? I've booked them to do my first pig in September, then found the comments in the Guide and am considering cancelling and going to Wright's in Boston as a result.
He's a great friendly pig and I won't have him treated roughly.
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I would just like to add our experience with Cig Oen Caron in Tregaron Ceredigion.
Overall very pleased, lovely helpful guys especially as this was our first abattoir as i've normally home slaughtered. But as these pigs were being sold on I had to go through the correct channels.
+very helpful and friendly
+Easy unloading, helped and no fuss or even noise just calmly out of the trailer and they mooched into their own seperate pen
+Butchered and bagged into quarters for us as that was how they were being sold
+all round nice guys
+Cuts of meat done very nicely
two very minor negatives and they really are being picky minor things.
- have had better sausages. next time if the pigs are for us I will make my own but i am a bit of a sausage snob. flavour was fine but texture seemed a little powdery.
- really could do with a website or email address for those of us who are useless at phoning people but this does add to the personal touch so maybe just stay as they are.
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Anyone know of an abattoir in Northern Ireland which will take 2 pigs for slaughter.
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Anyone know of an abattoir in Northern Ireland which will take 2 pigs for slaughter.
Hi, me again. I've recently looked into this too, and this seems to be extremely difficult in NI. Grants Meats in Derry I believe will do a private kill, I called and they confirmed they would, but there person I needed to speak to about the details wasn't available when I called. Having spoken to the Cranswick abattoir in Cullybackey, they reckoned Grants would be the only place in NI that would do this. Which is pretty outrageous. Cranswick stated that without nothing that wasn't quality assured "would get through the gate". Which makes life difficult if you want to raise pigs on a small scale.
I'm half considering if I do go for it at some point that the best option may just be to do it myself. Ultimately this feels like a part of the market that is penalised by both legislation (the illegality of an itinerant slaughterman) and an almost complete lack of market provision.
Would be keen to hear of any small scale pork abattoirs in NI that would meet this need.
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Does anybody have any recommendations for an abattoir in North Warwickshire area? There are plenty around just wanted peoples experiences really.