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And supplying direct to consumers is often far more profitable. to give you an overview idea, it might be three times as much income. now, it depends who i sell to, how i sell the carcass, so parts of it going to a restaurant would earn you less than all of it going to consumers. i�*ve become the price—maker as opposed to the price—taker. in the 1970s, there were just over 1,100 red meat abattoirs in the uk. last year, that figure was down to just over 200. this is one of the uk�*s small abattoirs — it�*s the abattoir that i used to work in. it�*s obviously closed now. this is wh...

Looking after the livestock, producing things that customers will buy and be happy with. but it reaches a point where, when it's too difficult to do that, you must stop. many smaller slaughterhouses struggle to stay open and for some farmers the lack of abattoirs able to slaughter and butcher their animals is undermining their business. and supplying direct to consumers is often far more profitable. to give you an overview idea, it might be three times as much income. it depends who i sell to, how i sell the carcass, so parts of it going to a restaurant would earn you less than all of it going...

Many smaller slaughterhouses struggle to stay open and for some farmers, the lack of abattoirs able to slaughter and butcher their animals is undermining their business and supplying direct to consumers is often far more profitable. to give you an overview idea, it might be three times as much income. now, it depends who i sell to, how i sell the carcass, so parts of it going to a restaurant would earn you less than all of it going to consumers. i've become the price—maker as opposed to the price—taker. in the 1970s, there were just over 1,100 red meat abattoirs in the uk. last year, that ...

Of abattoirs able to slaughter and butcher their animals is undermining their business. and supplying direct to consumers is often far more profitable. to give you an overview idea, it might be three times as much income. it depends who i sell to, how i sell the carcass, so parts of it going to a restaurant would earn you less than all of it going to consumers. i've become the price—maker as opposed to the price—taker. in the 1970s there were just over 1100 red meat abattoirs in the uk. last year that figure was down to just over 200. this is one of the uk's small abattoirs. it's the abatt...

The north york moors. it�*s a landscape with agriculture at its heart. but for farmers like peter mawson, that�*s under threat. the majority of it is grazing land. he had to stop raising livestock after his local abattoir closed. the pigs went for good reason. there has to be a purpose, where you�*re making money, looking after the livestock, producing things that customers will buy and be happy with. but it reaches a point where, when it�*s too difficult to do that, you must stop. many smaller slaughterhouses struggle to stay open and for some farmers the lack of abattoirs able to sla...