[farmers wife]

Because we are selling this pork so need it to be cut professionally and packed and labelled nicely too.  Yes there are a couple around here however the cutting and packing is a lot to be desired and not good enough for the price I'm selling this organic pork.


Looking for recommendations please.  I dont have a cutting room here.

[MarthaR]

Hi farmers wife

Not sure who you have tried already? I have been told recently that Simon Cutter at Model Farm (Ross on Wye) does cutting and packing for people in addition to their own plus delivery service, but haven't verified that personally but worth a call/email to see. His details are online.
Martha R

[farmers wife]

Thank you - Ross on Wye is acceptable distance for us.


Neil James (Raglan) and Harvard's (Caerphilly) are a no no I'm afraid.

[Rhea]

I'd be really interested to know who you end up choosing and how it goes. I was really disappointed in our butchery this year and would love to get a better recommendation for next year.

[farmers wife]

I'm giving Simon Cutter a go this time.  Its not the cheapest option but as these pigs are sold it all has to be completed professionally.  They are taken to Stroud abattoir lets hope they do a better job than the last one. Sadly the last abattoir I used chilled my meat too fast and ruined my lambs (tough) and the pork was very flabby.  If it was for my freezer I would get it cut up here I have a lovely lad (works for a supermarket) who comes here and does an excellent job - I have to bag it and label so very cost effective.


Will let you know Rhea.

[Porterlauren]

Is it just the distance that makes N James a no no?

[Foobar]

Yeah, what's wrong with Neil James?


Also, have you tried looking for normal local butcher who could cut them for you?  Maddocks abattoir in Maesteg will deliver direct to a butcher if you ask (at a £cost), so I'm sure other abattoirs would too (obviously the more animals you send off the more economic this becomes).


Where abouts are you, are you on the wales/england border?

[farmers wife]

I'm in South Torfaen.  Sorry but many abattoirs cutting is ok for our own freezer but not packed good enough for selling having used him many a time over 10 yrs.  Rustic cut, bagged and unlabeled is not satisfactory for selling at a premium.


I have a great lad who cuts here for our own freezer and best cutting I've had done by any butcher.  I find have own kill cut is very poorly and quickly executed.  Until I have a cutting room here it has to be subbed out.


I would rather try a traditional butcher who takes real pride in its finish and the packing. Sadly finding a butcher around here is a nightmare.  No way to I want to be travelling back and for.


I have always had this problem when I was doing the meat more on a regular basis its great having a premium meat but poorly hung (beef carcass went mouldy) and rushed cutting and poor labelling did no good for my business and ruined it.  I used Ensors in Cinderford for a while they were good but went bust they used to deliver to a wholesale butchery business but again very poorly executed - it would be dropped off at my farm in boxes half labeled and shoddy.  They werent making enough money out of me so my work was rushed and following the close to catastrophic incident of mouldy beef and nearly having environmental health involved I'm not risky anything anymore.
 

[Porterlauren]

Interesting you say that about N James. Ive had both lambs and pigs killed and butchered by them many times. They cut it anyway that I request, and always seem to do a very good job, its also labelled well, and not just bagged? Maybe I just get special treatment as i'm local. .  . . . . not sure.

Out of interest what kind of price do you sell your meat for? I'm intrigued.

Hope you manage to find a suitable processor!

[MarthaR]

I use Neil James too and have thrown him all sorts of bonkers cutting requests in the last couple of years (I too am very local to him - 10 minutes away). He bags and labels all my joints, sorts out sides for bacon and has done ham boning for me and makes most of my sausages which are fantastic. I think the price for what they do is really good. But that said, if you're selling for a premium I get what you're saying about wanting an immaculate vacpacking job. I would be interested about the price difference of getting this done if you're willing to share once you've had it done.
Martha R