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Going up and about the import costs you have. are you getting more to help pay for those things that you are seeing get more expensive on the farm? ~ �* , . ., are seeing get more expensive on the farm? , are seeing get more expensive on the farm? �* , . . farm? we're very much a price taker rather than — farm? we're very much a price taker rather than price _ farm? we're very much a price taker rather than price maker. _ farm? we're very much a price taker rather than price maker. we - farm? we're very much a price taker rather than price maker. we have i farm? we're very much a price t...

Mainly on cattle food, that for me is the biggest cost at the moment. we are organic so i am not buying expensive fertiliser, which has gone through the roof. but my cattle feed costs have gone up by 70% in the last two years. on top of that, i've obviously got wage increases, fuel is a big thing. we do doorstep delivery and we also process our own milk into buttercream and so on, and my packaging costs, on that side, glass and plastic, have really gone up as well. so it seems as though the costs are just going mad at the moment. so what are you going to do? how are you going to change the bus...

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...

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 abattoir that i used to work in. it�*s obviously closed now. this is where the livestock would have arrived. they would have come through then into here. this unit�*s closed and so are three more within 20 miles of here. all of their services lost from the rural economy. across the sector, abattoir owners point to finding staff, conforming to what they s...