Butcher Shop and Farm: Egg House Butchery and Hogshaw Hill Farm
In the picturesque countryside of Hogshaw Hill, Tom, a 'terminal-career farmer', showcased his farming methods to a group of fellow farmers and industry professionals. His farm, situated halfway up the hill, boasts undulating land on top and flatter land below, providing an ideal setting for his pasture-raised cattle.
Tom led a tour of his farm to demonstrate the qualities of his beef, emphasizing that his farming method is low-risk and produces a highly valued product. He manages the grass on the hill to ensure the cows always have fresh food during winter, thanks to the mild weather this year, there's more grass than usual. In contrast, Tom's neighboring farm houses cattle in large sheds, with tractors spreading slurry and transporting feed.
The meeting took place at Egghouse Butchery, run by Ricky and Emily Jeffrey in Haddenham, near Aylesbury. Ricky, who had previously worked at the current premises and later established his own business, was there to discuss ways farmers can engage with supply chains and establish their own "Pasture for Life" supply chains.
Farmers engage with supply chains and establish their own Pasture for Life supply chains primarily through certification, traceability, and meeting specific high-animal-welfare and pasture-based standards. The certification process involves a self-assessment of farm practices against the Pasture for Life standards, followed by a farm inspection to ensure compliance. Once certified, farmers gain access to marketing initiatives and promotional schemes supported by the Pasture for Life Association (PFLA).
A notable element is the QR code system that allows customers to trace every animal back to the farm, enhancing transparency and consumer trust. By obtaining certification, farmers can position their products distinctly in the market, connecting directly with consumers who value pasture-raised, traceable meat and dairy. Being part of the PFLA’s network allows farmers to collectively promote their pasture-based methods and create supply chains emphasizing sustainability and transparency.
Cathy Boyd of Cotswold Beef discussed the importance of learning about individual markets and customer buying habits. Good communication is essential between farmers and butchers to meet the butcher's requirements for size, shape, and age of an animal. Butchers can benefit from understanding the seasonality of supply from a particular farm and making use of a whole carcass, not just the steak joints.
Tom stated that his farming method is simple enough for even him to manage. His farming system transports nutrients uphill by making hay on the lower flatter land in the summer and feeding it to his cattle during winter. The cattle on his farm eat the hay efficiently, wasting very little.
Some farmers may also pursue organic certification alongside or as part of their pasture-based approach. Organic certification requires rigorous record-keeping, annual inspections, and adherence to rules such as no genetically modified organisms, continuous pasture access, and no use of prohibited substances or growth hormones. These certifications bolster credibility and can enhance supply chain integration.
By embracing pasture-based farming methods and establishing their own Pasture for Life supply chains, farmers are not only producing high-quality, sustainably-raised meat but also meeting the growing demand from consumers for ethically raised, traceable, pasture-fed meat. This integration with consumer demand creates a distinct supply chain niche that benefits both farmers and consumers alike.
Read also:
- Foreign financial aid for German citizens residing abroad persists
- "Germany appears less environmentally friendly compared to Texas, according to Harald Lesch's climate documentary"
- Investing 1 billion funds into the police force of North Rhine-Westphalia for battling rodents and mold issues
- Tesla resurrects transferred Full Self-Driving feature amid other promotional offers
