Wassledine Red Poll heifers
We spent Thursday distributing beef to customers. It’s a day that requires a fair amount of preparation and always starts early and tense.
This pair of animals went off to Evans more than three weeks ago. We loaded them with a surprisingly small amount of effort, at 5.45am, and they looked good. The half hour journey has to be the worst part of their lives – it’s certainly one of the most stressful for us. If there was a way to kill them on the farm we would be tempted to suggest that our cattle live a completely stress-free life. Once they arrive at the abattoir, they are amongst other cattle and sheep and the actual killing process is very quick and, we believe, stress free.
After three weeks of hanging, one of the carcasses was butchered this week, at Woburn Country Foods in Haynes, to our customers’ specification, and we received the weighed, labelled, priced and vac-packed beef, on Thursday morning.
It’s a day of much chat and copious tea. A day to catch up on a bit of village gossip and to find out about customers’ reasons for buying from us and how they plan to cook the meat they’ve bought. It’s also an opportunity for our customers to find out a bit more about us and the herd. Vicki Chappell-Apling has very kindly passed on what looks like an excellent recipe for a pot roast; this will appear at www.wassledine.co.uk/Red_Poll_Beef.html soon.
Same again this coming Thursday 11th August. Let’s hope it goes just as smoothly. If you’re reading this and wondering if we have any beef left; it’s worth contacting us now. Our next fresh beef will be available in October.