The system at Redesdale EHF: to produce finished hill lambs (mostly pure Scottish Blackface) from August to February by a variety of feeding methods.

The aim: to produce carcasses to the specification as laid down by the buyer

i.e. weight range 14–20 kg — outside this range the price penalty can be 5 to lOp/kg, fat class 2,3L and 3H — the buyers’ preference, including 3H for hill lambs.

The results are shown in Table 5.8.1

The effect of finishing method on carcass weight and fat class

At weaning (end of July to end of August) the range of lamb live weight is 25 to 36 kg. Animals are sorted at this laid time, basically on size, so that they can be allocated to a specific feeding method. The range of options over a long season allows all lambs to produce an acceptable (and profitable) carcass weight. This approach has resulted in average live weight at sale being 38 kg. The pattern of sales by finishing method is shown in Table 5.8.2.

Trawsgoed lamb selection is based on handling along the spinous processes of the back bone and over the tips of the transverse processes in the lumbar region. The shoulder area is also considered. Regular handling of each group of lambs is essential. All ewes within the flock contribute to carcass sales. Approximately 500 half-bred and Mule ewes are crossed with Suffolk rams, 300 improved Welsh with Border Leicesters and a small flock of Beulahs with Bluefaced Leicesters.

This paper considers the importance of fat ewes to sheep producers, the outlets available and the factors which affect price. Ways in which producers can improve their returns from fat ewes, by matching production to the market, are also discussed.

Considerable attention has recently been given to developing the market for finished lambs. The total output, including that from fat ewes, must be considered for the full potential of the sheep enterprise to be realized.

It is estimated that 1.47 M ewes (and rams) will be slaughtered in the UK in 1983, producing 40 000 t of mutton, as shown in Table 5.10.1. This represents a significant output from the sheep enterprise, amounting to between 10 and 25% of sheep producers’ income — depending on type of enterprise.

There are several aspects of carcass composition and quality which, as an integrated whole, determine carcass value. However, it is convenient, and informative, to restrict the study to quantitative (gravimetric) data and to remove the effect of carcass weight. If this is done, and if requirements to meet standard joints or cuts are imposed, there are only two factors which affect value: (a) the proportion of saleable meat in the carcass and (b) its distribution amongst joints of different value. There is an overriding importance of (a) in this context and the commercial significance of carcass classification schemes is dependent on the accuracy with which the proportion of saleable meat in carcasses can be predicted.

All contracts for beef and lamb (an example is shown in Table 5.12.1), irrespective of carcass type (fatness and conformation) or weight, contain conditions other than those relating to price which need consideration when making comparisons. These conditions can be as important in determining producer net returns as to how well his slaughter profile matches a contract in terms of weight, fatness and conformation. These conditions reflect the particular circumstances of the purchaser and often introduce benefits unique to him.

A computer program has been developed for a Commodore 8096, to enable comparison of beef and lamb purchasing specifications based on MLC carcass classification in relation to producer slaughter profiles.

Each pricing schedule is modelled on a base price (which invariably typifies the average carcass purchased by the Company), together with premiums and/or penalties for factors such as type, sex, weight and MLC classification (conformation and fatness level). By using a base price together with premiums and/or penalties.

With the emphasis on producing finished stock to a required specification, it is important that the producer should be able to estimate the potential carcass characteristics of his stock.

MLC has produced two slide tape presentations for use with farming audiences which take a step-by-step approach to this subject. The slide tapes concentrate on the assessment of fat level, which is very much under the control of the producer. Carcass shape, on the other hand, is strongly related to breed and is far less manipulatable by short-term management.

A study was carried out during 1981-82, to assess how far the present production of prime beef in Scotland coincided with the declared preferences of the meat trade.

Three main buyer groups were identified, namely, independent butchers, multiple retailers and wholesalers. Each group had differing needs, which can be summarized under the headings of live weight, sex, conformation/fatness and breed type of cattle (Table 5.15.1). Multiple retailers preferred steers between 451 and 550 kg or, in some cases, heavier and there was a general reluctance to accept heifers. Many butchers on the other hand preferred heifers to steers. The weight of heifer preferred was up to 450 kg (to avoid overfatness). The needs of wholesalers, which are not shown in the Table, were best met by a wider weight range of steers — reflecting the need to satisfy different customers and their role in clearing the market.

Buchan Meat has developed systems which produce the quantity and quality of meat required by retailers and their customers — housewives — at realistic prices.

As a farmer-owned co-operative, Buchan Meat is well placed to take advantage of the vast experience and expertise of its farmer members in producing the type of meat required by retailers. Cattle and sheep are reared to the Company's exacting standards. Animals are individually selected by fieldsmen at specified levels of finish and are then transported to the Company's abattoir and meat processing plant, which is able to process over 1600 cattle and 2000 sheep per week. The whole complex, which includes boning and packaging facilities, has been designed for maximum efficiency and incorporates all the features essential to the best standards of production and hygiene. Meat is delivered from the plant to retailers ranging in size from small independents to superstores. Meat is transported to large stores in refrigerated container-loads.

The beef programme set up by Dalgety Meat Ltd is a positive link between producer and consumer. It started 10 years ago when it became clear that it was necessary for Dalgety to establish a link with beef breeding and production if the company was to provide its retail clients with regular supplies of quality meat. To achieve this link, Dalgety Meat Ltd developed beef producer groups.

Calves destined for beef originate either from dairy or beef herds and there are many different routes through life, making it very difficult to maintain contact with the product from conception to consumer. Also, an individual producer fattening, say, 50 to 100 head, supplying a wholesaler requiring 50,100 or 200 thousand cattle per year can not, individually, make any impact in terms of producing beef for an identified market. However, a group of producers with an output of several thousand fat cattle opens up a different possibility.