13 Ten Inspiring Examples of additive-free meat products

But we also want to hear from you. Therefore, we will be building cold storage along with a meat aging cooler to complement the slaughterhouse. Please feel free to contact us at sff@agrisource . Keep in contact even if you don't hear from us right away. We think that herd butchery could revolutionize the Irish food system. net if you would like to discuss our processing facility or herd butchery. A much-needed addition to the Irish food system is the combination of the farm processor and the herd butchery.

We're likely busy killing some lambs or cows. We're interested in learning what other producers and consumers think of both projects. Some industrial systems, on the other hand, can be resource-intensive and contribute to environmental degradation. Another important benefit is the effect herd butchery has on the environment. By working in harmony with the land, farmers practicing regenerative agriculture enhance soil health, promote biodiversity, and reduce the carbon footprint of meat production.

If we receive a lot of orders and/or if there are any issues that need to be resolved, like animal illness or injury sustained during slaughter, it might take longer than this. In order to provide you with the best service possible, we make every effort to minimize our workload. Typically, it takes us 10â€"14 days to finish processing animals. How long does the processing take? On the other hand, conventional butchery frequently raises animals in expansive industrial facilities, where they might be overcrowded and under stress.

However, herd butchery puts the welfare of the animals first, which produces better meat and a more sustainable food system. To let you know how much your animal is worth, the invoice will be sent to your email right away. Will I receive an invoice? When you receive a quote from us, we will also provide a standard invoice for the quoted amount. Learn more about stocking rates and feeding young calves by reading this article I wrote for the Irish Farmers Journal.

You should sell your bullocks at a higher weight rather than based solely on their age if you want to prevent this from happening to you. In order to improve their growth and weight, younger bullocks and heifers typically eat more when they first get to the farm. In house-made sausage ireland, herd butchery has deep roots in farming communities. In order to assist clients in making knowledgeable decisions regarding the processing of their animals, numerous establishments provide comprehensive cutting charts and consultations.

While adhering to stringent regulations, licensed facilities preserve the personalized service element that distinguishes herd butchery.