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 that figure was down to 200. the uk. last year that figure was down to 200- the uk. last year that figure was down to 200. , , ., ., , down to 200. this is one of the uk s small abattoirs, down to 200. this is one of the uk s small abattoirs, the down to 200. this is one of the uk s small abattoirs, the abattoir - down to 200. this is one of the uk s small abattoirs, the abattoir that - down to
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 uk s small abattoirs, 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 into here, into what s known as the killing hall, the cattle processed in the stunning box, meanwhile the sheep and pigs