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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 ...

Going to a restaurant would earn you a lesson in all of it going to consumers. i have become the price maker as opposed to the price tighter. in maker as opposed to the price ti . hter. maker as opposed to the price tiahter. " :: , tighter. in the 1970s there were 'ust over tighter. in the 1970s there were just over 1100 — tighter. in the 1970s there were just over 1100 red _ tighter. in the 1970s there were just over 1100 red meat - tighter. in the 1970s there were | just over 1100 red meat abattoirs tighter. in the 1970s there were - just over 1100 red meat abattoirs in the uk. last year t...

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...

Struggle to stay open and for some farmers the lack of abattoirs able to slaughter and butcher their animals is undermining their business as supply direct to consumers is often more profitable. to give an overview... 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 a less than all of it going to consumers. i have 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 u...

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 19705 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 ...