Newbie in Northland

Hi,
Glad to have found this lovely resource of support. We are in the process of buying our farmlet. But I wanted to pick someones brains.

Excuse my ignorance, but if you have a lifestyle block and only run 2-3 beef or lamb, isnt it a bit pricey to have only a couple picked up for slaughter. How does this work? I know the homekill issue is restricted, so wondered how people get around the cost of minimal amounts being picked up for slaughter. This would have to be our main concern if we are going to make this "self sufficient" lifestyle change sustainable.[]

Thanks
Debzplace

We get the home-kill man to come here, he does the deed and then delivers to the butcher. Can't recall cost - will ask OH later. Certainly not very much, even when he did do beefies at the same time.

Hi debzplace. Welcome to the forum.
You should be able to find a contractor locally who will come onto your place and shoot the animal then process it to your requirements. The great thing about this is that fillet steak costs the same as mince and stew meat. For a sheep, goat or small pig it's often just as cost effective to kill it and butcher it yourself. You'll probably have some weird looking cuts of meat the first few times you do one but it will still taste the same. If you can find someone who's done it a few times before to show you how it is a big help. I'm not a confident butcher so we get a contractor in to do cattle and big pigs.

hi there, where abouts in Northland ( roughly!) we're up here too and know a very good homekill man and a few great butchers!

Welcome

Kaitaia surrounds. We have our eye on one at the moment but want to be sure its pasture/size etc is right for what we want to achieve. But regardless of whether its this one or another, it will be around the kaitaia surrounds so a homekill guy would be great.

Hi and welcome to the forum and Northland. We moved to a place at Fairburn last March. We love it here and it feels as if we have lived here for ages!

If you are looking for some European cuts or products like German/Austrian sausages etc for your meat talk to the Austrian couple at the Kaitaia market. They are at the beginning of the market, she sells herbs and plants and he is the butcher. Their Cacciatore is to die for! They also do processing of homekill. They told me you get a contractor who does the kill and he sends it to them. They then vacuum pack ready for freezing it and bring it to the market on Saturdays where you can pick it up. Easy!

Cheers

Peter

Oh kaitaia is lovely - we ( well just hub now as I stay on the wee farm) work up there. Lovely place with lovely people.

Peter, the Austrian man with the meats - does he also do Kerikeri market? I think we've been buying bacon and stuff from him for weeks - really great.

Yes they told us they do he Kerikeri market as well. They live closer to Kerikeri. But t is not Churchills which is a butchery in Kerikeri.

Cheers

Peter

PeterNZ;337948 wrote: Yes they told us they do he Kerikeri market as well. They live closer to Kerikeri. But t is not Churchills which is a butchery in Kerikeri.

Cheers

Peter

thought it mut be from your description - no not Churchills ( which is also very good!) We don't live in Kerkieri either but the market is nice

debzplace;337812 wrote: Hi,
Glad to have found this lovely resource of support. We are in the process of buying our farmlet. But I wanted to pick someones brains.

Excuse my ignorance, but if you have a lifestyle block and only run 2-3 beef or lamb, isnt it a bit pricey to have only a couple picked up for slaughter. How does this work? I know the homekill issue is restricted, so wondered how people get around the cost of minimal amounts being picked up for slaughter. This would have to be our main concern if we are going to make this "self sufficient" lifestyle change sustainable.[]

Thanks
Debzplace

Getting back to your orginal question. My first advice to you would be to first buy your land then sit on it for a while and learn what you can and can't graze on it, especially as we are now going into summer. As an example of what you should be looking for, during last summers drought those of us in the valleys pulled through with limited water and grass but we had it. Those on the hills and sand country didn't and had to destock big time. And this doesn't matter whether you have 2 acres or 200. So first, find out what your property will run at it's worst.

You are never going to make any profit off a small bit of land. What you will have is good meat, good milk if you want to milk a cow or goat, good vegetables, orchard, eggs etc, depending on how far you want to go. If you are able to graze a couple of extra beasts over and above your own requirements, they become a nice bit of pocket money, go against the rates, pay for the homekill on your own freezer beast. I am quite happy to send one beast to the works - he will pay for half the rates.

Kaitaia has two registered slaughterman i.e. these are slaughters that can kill meat that can then be taken to a butcher that is licensed for both homekill and retail process. There are several others that can slaughter and process but only for the homekill trade.

Cheers,
Ronnie

Hi Ronnie,

thank you very much for your candor and advice. We definately will sit on it over summer and see what the land does. I think the neigbouring farmer currently grazes the pastures to keep them down, but not sure what he actually grazes. Obviously I need to see him.

Debz

hi deb we live in herekino we know a very good home kill bloke he cleans the beast then drops it at a butcher of your choice the butcher charges by wheight ours gives all the meat back including the bones for the dogs they usually ask what you want 1 cow fills our freezer and we have a big freezer let us know when you settle and we will give you his number he lives just out side of kaitaia hope this helps