Mon, 25 Apr 2016 Ffermio


Mon, 25 Apr 2016

Y tro hwn, bydd y criw yn edrych ar y diwydiant bîff. The crew looks at the beef industry - Daloni is at an open day to find out more about Stabiliser cattle and Alun meets a ve...


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Transcript


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-Subtitles

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-Subtitles

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-Subtitles

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-Hello and a warm welcome to Ffermio.

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-It's Beef Industry Week.

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-During the programme, we'll look

-at different parts of the sector.

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-I've come to Osgodby Grange Farm

-in Selby near York...

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-..for a Stabiliser Cattle open day.

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-We'll find out how the system

-on this farm links the supply chain.

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-Also on the programme, we see

-how one farm near Llandysul...

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-..has developed another side

-to its business...

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-..by adding value to male calves

-from its dairy herd.

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-Conditions in the beef market...

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-..have been very challenging

-over the past few months.

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-Meinir assesses how things are now.

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-Here at Sennybridge market...

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-..600 beef calves are expected

-to go under the hammer today.

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-People within the sector

-are worried at the moment...

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-..as prices fall to their

-lowest level for five years.

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-Selling nine calves

-at the market and show today...

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-..is Gethin Havard,

-Llwynrhys Farm, Sennybridge.

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-We're in a very odd situation today.

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-Two years ago, producers here

-would receive over 2,000...

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-..for their biggest beef cattle.

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-Today, the price for the same animal

-is down to 1,400.

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-That's a difference of 700,

-so it's not a good situation.

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-Farmers are asking for a fair price

-for everyone on the supply chain.

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-A fair price, but also more honesty

-within the supply chain.

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-I've had a run-in with Waitrose

-about their Duchy Organic brand.

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-I think they're being misleading.

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-Customers have the right to know

-exactly where meat comes from...

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-..and about the standards

-of production.

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-Knowing those things...

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-..they won't find anything better

-than beef produced in Wales.

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-I was the chairman of...

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-..the Brecon and Radnor Suckled Calf

-Association for over 15 years.

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-When I started...

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-..there was a suckling herd on

-almost every farm in these valleys.

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-These days, some valleys

-don't have any suckling herds.

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-Others have just a few.

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-As it stands,

-the future looks very fragile...

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-..for those in the industry.

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-What do you think is the answer?

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-There's no point sending meat...

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-..that has been reared

-with such care into the mass market.

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-It has to go into a niche market.

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-Over the years, people's eating

-habits have changed considerably.

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-More of us are looking

-for quick ready meals.

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-As a consequence...

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-..beef is no longer at the top

-of people's shopping lists.

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-Responsibility for marketing Welsh

-beef lies with Meat Promotion Wales.

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-Its Head of Operations

-is Prys Morgan.

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-There is a lot of pressure

-on the price of beef at the moment.

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-This is due to a number of factors.

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-The number of animals being

-slaughtered is similar to last year.

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-But it includes a lot of DIVA cattle

-and they've flooded the market.

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-The strength of the pound

-against the Euro...

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-..though it's decreased lately...

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-..has sucked in

-quite a bit of Irish beef.

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-They are 6% higher.

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-How do you react...

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-..to the abattoirs' demand

-for lighter carcases?

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-They are reacting

-to the market demand.

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-Farmers must be sensitive to these

-demands before selling their stock.

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-We might have

-to adapt the system somewhat...

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-..to meet these demands.

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-With the market as it is,

-customers want the pack price down.

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-A smaller cut will sell better...

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-..and, ultimately,

-that will benefit the industry.

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-How much work do you do

-with the supermarkets...

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-..to ensure they support Welsh beef?

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-We work with the supermarkets,

-as we do with the butchers.

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-We promote Welsh beef...

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-..to make sure it gets a prominent

-place on the shelves of our shops.

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-Do pamphlets and posters

-make any difference at all?

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-Our work is for the long term,

-we must bear that in mind.

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-We want to make sure

-that the customer...

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-..is fully aware

-of the availability of Welsh beef.

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-We want them to know

-it's of the highest quality.

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-Ultimately, we have to compete

-in terms of quality.

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-I don't think trying to compete

-in terms of price will help anyone.

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-This afternoon at Sennybridge...

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-..the average prices are some 150

-a head cheaper than last year.

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-What do the farmers make of the day?

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-We have to work out our figures.

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-If we don't make around 700-800

-for a steer or a heifer...

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-..then there's no point

-rearing them at all.

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-It costs around that much

-to feed them during the winter...

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-..and put them out

-to pasture in the summer.

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-A lot of suckling calves

-have sold for 500 or 600 today.

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-To me, those figures

-just don't add up.

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-So many imports come in.

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-We can't compete

-with these foreign imports.

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-I'm down by 100

-or 120 from last year.

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-A lot of beef is coming in

-from overseas at 3 a kilo.

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-There's no sense in that.

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-We're only getting 3.20 today.

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-I was selling some of my best steers

-two months ago.

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-The same age

-as the ones selling today.

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-There's a 200 a head drop in value

-between today and February.

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-This is the harvest

-for a lot of these farmers.

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-It'll be another year before

-they sell as many cattle again.

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-Some people are down

-many thousands today...

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-..but the things we have to buy

-don't drop in price.

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-At the end of the sale, Gethin

-takes stock of the sale as a whole.

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-It's a relief that we did manage

-to sell most of the animals.

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-I think we got some fair prices

-considering the state of the market.

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-We're hearing that some sellers

-are down 100 or 200.

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-You only really need two bidders

-to make for a good market.

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-We are very lucky to have the

-same buyers coming back every year.

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-But unless things improve

-in the next few months...

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-..they may not be here next year.

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-What future do you see

-for the industry?

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-If people just want cheap food,

-none at all for hill farming.

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-I won't mince my words.

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-We'll never be able to match

-other parts of the world...

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-..in terms of efficiency...

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-..with their massive

-chicken and pig sheds.

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-China is preparing to develop...

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-..dairy herds

-of some 100,000 cows.

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-Russia is talking about

-sow herds of 1.2 million.

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-What hope is there

-for a rural farmer in Wales...

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-..with 25-30 cattle

-and 300-400 sheep?

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-None at all.

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-Welcome back to the

-Stabiliser Cattle open day...

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-..here at Osgodby Grange Farm.

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-Today has been jointly organized

-by the farmer...

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-..Morrisons supermarkets

-and the Stabiliser Cattle Company.

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-The aim of the day...

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-..is to show how the breed can work

-effectively within the supply chain.

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-For two years now, this farm has

-taken cattle from 16 Welsh farms...

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-..and finished fattening them.

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-They're then graded

-by the Stabiliser Cattle Company.

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-When ready,

-they are taken to the abattoir.

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-One farmer

-who brings his cattle here...

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-..is Trevor Parry,

-Bodgaeaf Farm, Bryncroes, Lleyn.

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-We wean the cattle

-at home by November.

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-We wean them young, at the end

-of September, beginning of October.

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-We keep them home for a month

-until all the coughing has stopped.

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-We move them here

-sometime in early November.

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-They are here until they are ready

-to be taken away.

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-How old are they

-when they arrive here?

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-We calve in April, so mine

-are seven or eight months old.

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-How many will you bring here

-to the finishing unit?

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-I brought 48 this year.

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-Basically,

-what they are doing...

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-..is offering an interim

-B&B service for cattle.

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-Yes, indeed.

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-They come here

-and we pay for their B&B...

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-..before they are slaughtered.

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-By doing it this way,

-we keep track of our cattle.

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-Otherwise, we would sell them

-and lose any contact.

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-This way, we are still involved

-in the production process.

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-Do they have to be

-of a certain weight or age...

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-..before being slaughtered?

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-Bulls in the Woodhead

-Yearling Beef scheme...

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-..must be between

-a year and 14 months.

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-They are slaughtered

-between 320 and 370 kilos.

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-What's the financial advantage

-of doing it this way?

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-I'm not sure there is

-much financial advantage.

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-Is there one?

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-It's better than

-what we did previously...

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-..but it's still only

-making a bad job a bit better.

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-Doug Dear is the farmer here.

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-He won a British Farming Award

-for this venture last year.

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-Every year,

-they fatten 1,500 cattle.

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-They are mostly Stabilisers

-but there are other breeds as well.

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-The supply chain

-is down to three steps.

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-The producers bring the cattle in.

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-I feed them, then there's

-the processor at the end.

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-It's vertically integrated.

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-We're taking out a lot of cost

-in the supply chain.

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-Morrisons and Woodheads know

-what cattle are coming in and out.

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-That's all factored in.

-I know what I've got coming in.

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-We're all happy and all

-in the supply chain together.

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-We're proving we can do

-a proper job with these cattle.

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-We have excellent links

-with the supply chain.

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-If we all work together,

-we can grow this business.

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-Does this make farming easier?

-Is there a load lifted off you?

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-It's certainly created

-some space at home.

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-We needed a shed to increase

-the herd and this has done that.

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-Less work physically too.

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-One job less, at least.

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-Do you sleep easier?

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-I sleep easier

-when they leave here...

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-..and the money arrives

-to pay a few of this season's bills.

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-That's all for now.

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-After the break,

-more from this day in Selby...

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-..and a new venture

-on a farm in Llandysul.

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-See you in a minute.

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-.

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-Subtitles

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-Subtitles

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-Subtitles

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-Welcome back to Ffermio at Osgodby

-Grange Farm, Selby, North Yorkshire.

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-As well as seeing how the 600 cattle

-are being fattened...

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-..we're also here to see

-how the food chain unravels...

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-..all the way

-from the farmer to the supermarket.

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-One of the crucial factors

-for the cattle is diet.

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-Iwan Vaughan from the Wynnstay Group

-advises them here.

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-There are a lot of young bulls

-on this farm today from North Wales.

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-Wynnstay helped the farmers to

-regulate their diets in North Wales.

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-I've followed them here.

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-I help Doug with their diets

-here in Selby.

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-How much of a difference

-does the diet make to the cattle?

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-We try to put plenty of energy

-into the diet and include starch.

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-We want them to grow quickly and for

-the cost to be as low as possible.

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-We look at cost per kilogram

-of daily liveweight gain...

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-..and the cost

-of producing that beef.

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-How's it going today?

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-Very well. These bulls look spot on.

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-They've grown well. The daily

-liveweight gain is on target.

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-We're very happy with that.

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-It's also an excellent day to

-show off the bulls at their best...

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-..and the good work

-Doug does with them.

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-From where have you come?

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-From close to Llanrwst.

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-Do you bring cattle here?

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-We do. This is our second year

-being involved with the system.

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-Are you pleased with the system?

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-Very pleased. It doesn't cost

-any more than having them at home.

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-In Wales, we live a long way

-from the feed and the abattoirs.

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-It's cheaper to take the animals

-to the feed and the abattoirs.

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-It may not save us money

-but it does free up shed space...

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-..and frees up time for us too.

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-Are you pleased

-with what you've seen today?

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-Very happy.

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-Have they come along

-as you'd expect?

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-Yes, they've done really well.

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-They've averaged 1.7 kilos a day

-since they've been here.

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-How many will you bring next year?

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-We brought 44 this year,

-which is every one we had.

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-All our young bulls.

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-You're happy then.

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-You're happy then.

-

-Yes. Yes.

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-Next, Alun takes us

-to Llwyndafydd, near Llandysul.

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-We stay with beef,

-but this is a little bit different.

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-Often, there's very little value

-to bull calves in a dairy herd.

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-But James and Trudy Davies

-from Cwmcynon Farm, Llwyndafydd...

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-..have set about changing that

-by producing rose veal.

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-They started keeping the calves

-in November 2013...

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-..starting with a handful of them.

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-There are now 87 on the farm.

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-They're all bought

-as locally as possible...

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-..within 30 miles of the farm.

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-We did have suckler cows.

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-We kept around 20 suckler cows.

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-We decided

-we wanted more store cattle.

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-We decided to buy

-bucket-fed calves.

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-We began buying

-a few Friesian calves.

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-Trudy saw an article in the paper...

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-..about rose veal by Buitelaar.

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-So we decided to look into it.

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-What exactly is rose veal?

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-It's different to veal.

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-Yes, it is.

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-It's beef but it's pink.

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-It's somewhere between

-chicken and beef.

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-In terms of how it looks.

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-In terms of how it looks.

-

-Yes.

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-It's good for you.

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-How many did you start with?

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-Only around 12-15.

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-It's been tough. Very tough.

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-You buy them in

-but have nothing to sell.

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-For a year.

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-For a year.

-

-A year?

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-The point is, it's not a year.

-You look at it long term.

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-It's two or three years

-before the business picks up.

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-The more that go in a month,

-the better.

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-We started

-by doing it on a small scale.

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-If we sold two a month,

-we tried to buy four calves back.

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-You replace and you also increase.

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-This is a great pen of calves.

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-We've been lucky.

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-We had very nice calves

-from one person.

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-We're very happy with them.

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-From what I know about dairy herds,

-these are Friesians.

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-They look like Friesians.

-They don't look like Holsteins.

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-Does that make a difference for you?

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-We prefer British Friesians.

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-They turn out better calves,

-at the end of the day.

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-From where do you get all the food?

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-The coarse mixture comes from

-Cynwyl Elfed, not far from here.

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-They're given coarse mixture

-straight after they arrive here.

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-They're given milk

-until they're eight weeks old...

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-..and then we reduce it

-by half a litre a day.

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-They're given

-two and a half litres of water...

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-..and powder

-to make it up to three litres.

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-At the age of eight weeks,

-it's cut by half a litre a day.

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-After the final half a litre,

-it's finished - it's weaned.

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-I mix this - half and half

-with the coarse mixture...

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-..when they're two weeks old.

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-We then move them to a pen

-and they're on this.

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-They'll be on it until they leave.

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-What's in this? It's a mixture.

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-What's in this? It's a mixture.

-

-Cereals mostly.

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-Oats, wheat, barley,

-sugar beat, palm kernel, molasses...

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-..um, minerals...

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-..and yeast.

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-The reason for a diet

-with no silage or grass...

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-..is to keep

-the quality of this meat.

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-It's to keep it pink.

0:19:220:19:24

-The more silage and grass

-they're given, the redder the meat.

0:19:240:19:29

-They're tame.

0:19:290:19:31

-They're tame.

-

-They are.

0:19:310:19:32

-We're here every day

-talking to them.

0:19:320:19:36

-Some of them

-will be going in a month.

0:19:360:19:39

-OK.

0:19:390:19:40

-Behind us is a group

-that's due to leave now.

0:19:400:19:46

-They're meant to be going on Monday.

0:19:460:19:48

-They're meant to be going on Monday.

-

-OK.

0:19:480:19:49

-I can see a difference

-but it isn't marked.

0:19:510:19:55

-They're heavier.

0:19:550:19:57

-What's your usual target?

0:19:570:20:00

-It's usually over 440kg.

0:20:000:20:03

-We aim for 460kg.

0:20:030:20:05

-Wow!

0:20:050:20:06

-It's the weight that decides

-when they go, not their age.

0:20:070:20:11

-Yes, but they go

-if they're fairly close.

0:20:110:20:15

-Yes, it's the weight.

0:20:150:20:17

-We weigh them all before they go.

0:20:170:20:20

-As well as the calves,

-the couple keep around 100 sheep.

0:20:260:20:30

-In the summer,

-they go from show to show...

0:20:300:20:33

-..judging and exhibiting

-Texel sheep.

0:20:340:20:37

-Trujim is the name of the flock.

0:20:370:20:39

-They've had lots of success

-over the years.

0:20:400:20:43

-We first bought a few ewes

-off Sue and Ronald, Meinigwynion.

0:20:480:20:53

-That's really where we established.

0:20:540:20:56

-We bought a few in Builth as well.

0:20:560:20:58

-We've just built up from there

-to where we are now.

0:20:590:21:04

-You keep a few Beltexes as well.

0:21:040:21:07

-We've got a handful of them but

-we're hoping to build them up too.

0:21:070:21:11

-How has it been this year? It was a

-tough winter for some of the sheep.

0:21:120:21:16

-It was quite tough.

0:21:160:21:17

-We had a shed where they could

-come in for lambing.

0:21:180:21:21

-Before I met Trudy,

-Carmarthen was far for me.

0:21:210:21:25

-Going further than Carmarthen

-was like going abroad!

0:21:250:21:29

-Now, going to Lanark, Carlisle

-or Skipton is nothing.

0:21:290:21:33

-Yes.

0:21:330:21:34

-Meeting friends.

0:21:350:21:36

-Is that where you go

-for new bloodlines?

0:21:360:21:39

-Yes. We try to buy a ram.

0:21:390:21:41

-We try to buy one every year

-or every other year.

0:21:410:21:44

-James and Trudy have been producing

-rose veal for two and a half years.

0:21:460:21:51

-How much difference

-do they see between this system...

0:21:520:21:57

-..and farming suckler cows?

0:21:570:21:59

-I'll put it this way -

-we're inside.

0:21:590:22:02

-If it's raining outside, we can be

-with them all day feeding them.

0:22:030:22:08

-We're not out in the rain.

0:22:080:22:10

-We don't use as much fertilizer

-as they don't go outside...

0:22:100:22:14

-..and they're not given

-any silage or grass.

0:22:140:22:18

-So we don't have those costs.

0:22:180:22:21

-As well as that,

-we think it's easier.

0:22:210:22:25

-Give these milk in the morning,

-and you've finished.

0:22:260:22:31

-I think you both derive

-a lot of pleasure from this change.

0:22:310:22:36

-We do.

0:22:360:22:37

-We see a difference, don't we,

-in the calves?

0:22:370:22:40

-Yes.

0:22:400:22:41

-Sometimes,

-you see a nice calf come in.

0:22:420:22:45

-Then it goes through a gangly stage,

-as Trudy calls it.

0:22:460:22:49

-When they're in the other sheds,

-they change.

0:22:490:22:54

-Every time you move them,

-they change.

0:22:540:22:57

-What's next? Do you have the numbers

-you want or do you want to increase?

0:22:570:23:02

-We're thinking

-of going up to 150-200.

0:23:020:23:06

-So what about the future

-for both of you?

0:23:070:23:11

-Does it look rosy?

0:23:110:23:14

-I hope, because that's what we want!

0:23:140:23:17

-You learn something every day.

0:23:250:23:28

-Being here today

-has been an eye-opener.

0:23:280:23:32

-Thanks for your company.

-I hope you have a good week.

0:23:320:23:36

-Until next time, goodbye.

0:23:360:23:38

-S4C Subtitles by Testun Cyf.

0:23:560:23:58

-.

0:23:590:23:59

Y tro hwn, bydd y criw yn edrych ar y diwydiant bîff. The crew looks at the beef industry - Daloni is at an open day to find out more about Stabiliser cattle and Alun meets a veal farmer.


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