The Farmers Club

The “Club Notes” for Wednesday, the 14th of August, 2024.

By Dwain Duxson

Left behind or an opportunity?

See below in the Sheep section some of the comments by Tom Bull. Tom is one of Lamb's biggest supporters and has put his money where his mouth is, so he reserves the right to speak about the industry. And I’ve been thinking about His comments around where Lamb is pitched on the restaurant menu. A lot of the menus I see now there is a section on beef, e.g. they might have a few different cuts, a couple of brands and maybe a Wagyu offering or 2. It's a long way from what the usual Lamb offerings are on the menu when you will get one, maybe 2 options. Tom also mentioned that: "Lamb was stuck in the cheap seats on the menu and often referred to as meat. It's frequently grouped with Chicken and Pork". So it's a clear case that our options are pretty limited with Lamb, not enough variety in the cuts, not enough branded offerings, and we don't separate the Grass and Grain-fed options. It's probably not as dramatic in the Meat department at the Supermarket or the Butcher, where the divide doesn't seem to be as pronounced as at a restaurant level. It gets good shelf space. Do we have to invent some new cuts? Encourage new brands? Recognise Lamb finished in Feedlots, promote Grass-fed more perhaps? We need MSA, even though they say it's coming. Or, as Tom said, we need more entrepreneurs. Ye's, that's a copycat of what beef does, but that's not a bad thing. Are we left behind or is this an opportunity?  Reply to [email protected]

What’s in the paid section today:

Story 2 - One of the best-known Hereford Studs is about to become no longer. For reasons that might become more common.

Story 3 - As the tech gets more sophisticated on Farms we are seeing the rise of the specialist operator.

Number of articles and images - 50 in total including 10 funnies.

Number of Farmer replies - 3 in total.

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