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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-Hello and a warm welcome to Ffermio.
-It's Beef Industry Week.
-During the programme, we'll look
-at different parts of the sector.
-I've come to Osgodby Grange Farm
-in Selby near York...
-..for a Stabiliser Cattle open day.
-We'll find out how the system
-on this farm links the supply chain.
-Also on the programme, we see
-how one farm near Llandysul...
-..has developed another side
-to its business...
-..by adding value to male calves
-from its dairy herd.
-Conditions in the beef market...
-..have been very challenging
-over the past few months.
-Meinir assesses how things are now.
-Here at Sennybridge market...
-..600 beef calves are expected
-to go under the hammer today.
-People within the sector
-are worried at the moment...
-..as prices fall to their
-lowest level for five years.
-Selling nine calves
-at the market and show today...
-..is Gethin Havard,
-Llwynrhys Farm, Sennybridge.
-We're in a very odd situation today.
-Two years ago, producers here
-would receive over 2,000...
-..for their biggest beef cattle.
-Today, the price for the same animal
-is down to 1,400.
-That's a difference of 700,
-so it's not a good situation.
-Farmers are asking for a fair price
-for everyone on the supply chain.
-A fair price, but also more honesty
-within the supply chain.
-I've had a run-in with Waitrose
-about their Duchy Organic brand.
-I think they're being misleading.
-Customers have the right to know
-exactly where meat comes from...
-..and about the standards
-Knowing those things...
-..they won't find anything better
-than beef produced in Wales.
-I was the chairman of...
-..the Brecon and Radnor Suckled Calf
-Association for over 15 years.
-When I started...
-..there was a suckling herd on
-almost every farm in these valleys.
-These days, some valleys
-don't have any suckling herds.
-Others have just a few.
-As it stands,
-the future looks very fragile...
-..for those in the industry.
-What do you think is the answer?
-There's no point sending meat...
-..that has been reared
-with such care into the mass market.
-It has to go into a niche market.
-Over the years, people's eating
-habits have changed considerably.
-More of us are looking
-for quick ready meals.
-As a consequence...
-..beef is no longer at the top
-of people's shopping lists.
-Responsibility for marketing Welsh
-beef lies with Meat Promotion Wales.
-Its Head of Operations
-is Prys Morgan.
-There is a lot of pressure
-on the price of beef at the moment.
-This is due to a number of factors.
-The number of animals being
-slaughtered is similar to last year.
-But it includes a lot of DIVA cattle
-and they've flooded the market.
-The strength of the pound
-against the Euro...
-..though it's decreased lately...
-..has sucked in
-quite a bit of Irish beef.
-They are 6% higher.
-How do you react...
-..to the abattoirs' demand
-for lighter carcases?
-They are reacting
-to the market demand.
-Farmers must be sensitive to these
-demands before selling their stock.
-We might have
-to adapt the system somewhat...
-..to meet these demands.
-With the market as it is,
-customers want the pack price down.
-A smaller cut will sell better...
-that will benefit the industry.
-How much work do you do
-with the supermarkets...
-..to ensure they support Welsh beef?
-We work with the supermarkets,
-as we do with the butchers.
-We promote Welsh beef...
-..to make sure it gets a prominent
-place on the shelves of our shops.
-Do pamphlets and posters
-make any difference at all?
-Our work is for the long term,
-we must bear that in mind.
-We want to make sure
-that the customer...
-..is fully aware
-of the availability of Welsh beef.
-We want them to know
-it's of the highest quality.
-Ultimately, we have to compete
-in terms of quality.
-I don't think trying to compete
-in terms of price will help anyone.
-This afternoon at Sennybridge...
-..the average prices are some 150
-a head cheaper than last year.
-What do the farmers make of the day?
-We have to work out our figures.
-If we don't make around 700-800
-for a steer or a heifer...
-..then there's no point
-rearing them at all.
-It costs around that much
-to feed them during the winter...
-..and put them out
-to pasture in the summer.
-A lot of suckling calves
-have sold for 500 or 600 today.
-To me, those figures
-just don't add up.
-So many imports come in.
-We can't compete
-with these foreign imports.
-I'm down by 100
-or 120 from last year.
-A lot of beef is coming in
-from overseas at 3 a kilo.
-There's no sense in that.
-We're only getting 3.20 today.
-I was selling some of my best steers
-two months ago.
-The same age
-as the ones selling today.
-There's a 200 a head drop in value
-between today and February.
-This is the harvest
-for a lot of these farmers.
-It'll be another year before
-they sell as many cattle again.
-Some people are down
-many thousands today...
-..but the things we have to buy
-don't drop in price.
-At the end of the sale, Gethin
-takes stock of the sale as a whole.
-It's a relief that we did manage
-to sell most of the animals.
-I think we got some fair prices
-considering the state of the market.
-We're hearing that some sellers
-are down 100 or 200.
-You only really need two bidders
-to make for a good market.
-We are very lucky to have the
-same buyers coming back every year.
-But unless things improve
-in the next few months...
-..they may not be here next year.
-What future do you see
-for the industry?
-If people just want cheap food,
-none at all for hill farming.
-I won't mince my words.
-We'll never be able to match
-other parts of the world...
-..in terms of efficiency...
-..with their massive
-chicken and pig sheds.
-China is preparing to develop...
-of some 100,000 cows.
-Russia is talking about
-sow herds of 1.2 million.
-What hope is there
-for a rural farmer in Wales...
-..with 25-30 cattle
-and 300-400 sheep?
-None at all.
-Welcome back to the
-Stabiliser Cattle open day...
-..here at Osgodby Grange Farm.
-Today has been jointly organized
-by the farmer...
-and the Stabiliser Cattle Company.
-The aim of the day...
-..is to show how the breed can work
-effectively within the supply chain.
-For two years now, this farm has
-taken cattle from 16 Welsh farms...
-..and finished fattening them.
-They're then graded
-by the Stabiliser Cattle Company.
-they are taken to the abattoir.
-who brings his cattle here...
-..is Trevor Parry,
-Bodgaeaf Farm, Bryncroes, Lleyn.
-We wean the cattle
-at home by November.
-We wean them young, at the end
-of September, beginning of October.
-We keep them home for a month
-until all the coughing has stopped.
-We move them here
-sometime in early November.
-They are here until they are ready
-to be taken away.
-How old are they
-when they arrive here?
-We calve in April, so mine
-are seven or eight months old.
-How many will you bring here
-to the finishing unit?
-I brought 48 this year.
-what they are doing...
-..is offering an interim
-B&B service for cattle.
-They come here
-and we pay for their B&B...
-..before they are slaughtered.
-By doing it this way,
-we keep track of our cattle.
-Otherwise, we would sell them
-and lose any contact.
-This way, we are still involved
-in the production process.
-Do they have to be
-of a certain weight or age...
-..before being slaughtered?
-Bulls in the Woodhead
-Yearling Beef scheme...
-..must be between
-a year and 14 months.
-They are slaughtered
-between 320 and 370 kilos.
-What's the financial advantage
-of doing it this way?
-I'm not sure there is
-much financial advantage.
-Is there one?
-It's better than
-what we did previously...
-..but it's still only
-making a bad job a bit better.
-Doug Dear is the farmer here.
-He won a British Farming Award
-for this venture last year.
-they fatten 1,500 cattle.
-They are mostly Stabilisers
-but there are other breeds as well.
-The supply chain
-is down to three steps.
-The producers bring the cattle in.
-I feed them, then there's
-the processor at the end.
-It's vertically integrated.
-We're taking out a lot of cost
-in the supply chain.
-Morrisons and Woodheads know
-what cattle are coming in and out.
-That's all factored in.
-I know what I've got coming in.
-We're all happy and all
-in the supply chain together.
-We're proving we can do
-a proper job with these cattle.
-We have excellent links
-with the supply chain.
-If we all work together,
-we can grow this business.
-Does this make farming easier?
-Is there a load lifted off you?
-It's certainly created
-some space at home.
-We needed a shed to increase
-the herd and this has done that.
-Less work physically too.
-One job less, at least.
-Do you sleep easier?
-I sleep easier
-when they leave here...
-..and the money arrives
-to pay a few of this season's bills.
-That's all for now.
-After the break,
-more from this day in Selby...
-..and a new venture
-on a farm in Llandysul.
-See you in a minute.
-Welcome back to Ffermio at Osgodby
-Grange Farm, Selby, North Yorkshire.
-As well as seeing how the 600 cattle
-are being fattened...
-..we're also here to see
-how the food chain unravels...
-..all the way
-from the farmer to the supermarket.
-One of the crucial factors
-for the cattle is diet.
-Iwan Vaughan from the Wynnstay Group
-advises them here.
-There are a lot of young bulls
-on this farm today from North Wales.
-Wynnstay helped the farmers to
-regulate their diets in North Wales.
-I've followed them here.
-I help Doug with their diets
-here in Selby.
-How much of a difference
-does the diet make to the cattle?
-We try to put plenty of energy
-into the diet and include starch.
-We want them to grow quickly and for
-the cost to be as low as possible.
-We look at cost per kilogram
-of daily liveweight gain...
-..and the cost
-of producing that beef.
-How's it going today?
-Very well. These bulls look spot on.
-They've grown well. The daily
-liveweight gain is on target.
-We're very happy with that.
-It's also an excellent day to
-show off the bulls at their best...
-..and the good work
-Doug does with them.
-From where have you come?
-From close to Llanrwst.
-Do you bring cattle here?
-We do. This is our second year
-being involved with the system.
-Are you pleased with the system?
-Very pleased. It doesn't cost
-any more than having them at home.
-In Wales, we live a long way
-from the feed and the abattoirs.
-It's cheaper to take the animals
-to the feed and the abattoirs.
-It may not save us money
-but it does free up shed space...
-..and frees up time for us too.
-Are you pleased
-with what you've seen today?
-Have they come along
-as you'd expect?
-Yes, they've done really well.
-They've averaged 1.7 kilos a day
-since they've been here.
-How many will you bring next year?
-We brought 44 this year,
-which is every one we had.
-All our young bulls.
-You're happy then.
-You're happy then.
-Next, Alun takes us
-to Llwyndafydd, near Llandysul.
-We stay with beef,
-but this is a little bit different.
-Often, there's very little value
-to bull calves in a dairy herd.
-But James and Trudy Davies
-from Cwmcynon Farm, Llwyndafydd...
-..have set about changing that
-by producing rose veal.
-They started keeping the calves
-in November 2013...
-..starting with a handful of them.
-There are now 87 on the farm.
-They're all bought
-as locally as possible...
-..within 30 miles of the farm.
-We did have suckler cows.
-We kept around 20 suckler cows.
-we wanted more store cattle.
-We decided to buy
-We began buying
-a few Friesian calves.
-Trudy saw an article in the paper...
-..about rose veal by Buitelaar.
-So we decided to look into it.
-What exactly is rose veal?
-It's different to veal.
-Yes, it is.
-It's beef but it's pink.
-It's somewhere between
-chicken and beef.
-In terms of how it looks.
-In terms of how it looks.
-It's good for you.
-How many did you start with?
-Only around 12-15.
-It's been tough. Very tough.
-You buy them in
-but have nothing to sell.
-For a year.
-For a year.
-The point is, it's not a year.
-You look at it long term.
-It's two or three years
-before the business picks up.
-The more that go in a month,
-by doing it on a small scale.
-If we sold two a month,
-we tried to buy four calves back.
-You replace and you also increase.
-This is a great pen of calves.
-We've been lucky.
-We had very nice calves
-from one person.
-We're very happy with them.
-From what I know about dairy herds,
-these are Friesians.
-They look like Friesians.
-They don't look like Holsteins.
-Does that make a difference for you?
-We prefer British Friesians.
-They turn out better calves,
-at the end of the day.
-From where do you get all the food?
-The coarse mixture comes from
-Cynwyl Elfed, not far from here.
-They're given coarse mixture
-straight after they arrive here.
-They're given milk
-until they're eight weeks old...
-..and then we reduce it
-by half a litre a day.
-two and a half litres of water...
-to make it up to three litres.
-At the age of eight weeks,
-it's cut by half a litre a day.
-After the final half a litre,
-it's finished - it's weaned.
-I mix this - half and half
-with the coarse mixture...
-..when they're two weeks old.
-We then move them to a pen
-and they're on this.
-They'll be on it until they leave.
-What's in this? It's a mixture.
-What's in this? It's a mixture.
-Oats, wheat, barley,
-sugar beat, palm kernel, molasses...
-The reason for a diet
-with no silage or grass...
-..is to keep
-the quality of this meat.
-It's to keep it pink.
-The more silage and grass
-they're given, the redder the meat.
-We're here every day
-talking to them.
-Some of them
-will be going in a month.
-Behind us is a group
-that's due to leave now.
-They're meant to be going on Monday.
-They're meant to be going on Monday.
-I can see a difference
-but it isn't marked.
-What's your usual target?
-It's usually over 440kg.
-We aim for 460kg.
-It's the weight that decides
-when they go, not their age.
-Yes, but they go
-if they're fairly close.
-Yes, it's the weight.
-We weigh them all before they go.
-As well as the calves,
-the couple keep around 100 sheep.
-In the summer,
-they go from show to show...
-..judging and exhibiting
-Trujim is the name of the flock.
-They've had lots of success
-over the years.
-We first bought a few ewes
-off Sue and Ronald, Meinigwynion.
-That's really where we established.
-We bought a few in Builth as well.
-We've just built up from there
-to where we are now.
-You keep a few Beltexes as well.
-We've got a handful of them but
-we're hoping to build them up too.
-How has it been this year? It was a
-tough winter for some of the sheep.
-It was quite tough.
-We had a shed where they could
-come in for lambing.
-Before I met Trudy,
-Carmarthen was far for me.
-Going further than Carmarthen
-was like going abroad!
-Now, going to Lanark, Carlisle
-or Skipton is nothing.
-Is that where you go
-for new bloodlines?
-Yes. We try to buy a ram.
-We try to buy one every year
-or every other year.
-James and Trudy have been producing
-rose veal for two and a half years.
-How much difference
-do they see between this system...
-..and farming suckler cows?
-I'll put it this way -
-If it's raining outside, we can be
-with them all day feeding them.
-We're not out in the rain.
-We don't use as much fertilizer
-as they don't go outside...
-..and they're not given
-any silage or grass.
-So we don't have those costs.
-As well as that,
-we think it's easier.
-Give these milk in the morning,
-and you've finished.
-I think you both derive
-a lot of pleasure from this change.
-We see a difference, don't we,
-in the calves?
-you see a nice calf come in.
-Then it goes through a gangly stage,
-as Trudy calls it.
-When they're in the other sheds,
-Every time you move them,
-What's next? Do you have the numbers
-you want or do you want to increase?
-of going up to 150-200.
-So what about the future
-for both of you?
-Does it look rosy?
-I hope, because that's what we want!
-You learn something every day.
-Being here today
-has been an eye-opener.
-Thanks for your company.
-I hope you have a good week.
-Until next time, goodbye.
-S4C Subtitles by Testun Cyf.
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.