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Now that we know it’s legal to buy an animal off a farmer and have it legally slaughtered in an abattoir we could ALL save that money.

Astro is correct in saying that the taste benefits of an ethically grown organic animal far outweighs the taste experience of supermarket meat. But, currently we can’t legally have an animal slaughtered on the farm (by a home-kill service) unless you own the farm, or the animal, or both.

Hi frees,

Try not to think of the real cost as dollars and cents. The REAL cost is a safer healthier product, presuming you raise an organic animal(Certified organic meat is very expensive in any case, so the cash savings would be immediate here).

The real costs are a healthy happy animal slaughtered humanely, pure organic meat, and reduced health concerns for you down the line due to consuming a more natural product.

I would rather eat that meat than meat from an animal under great stress at the time of slaughter (son worked in a works, trust me the animals know exactly what is happening to their mates and they suffer immense emotional trauma at the time of their slaughter. Very bad for the meat). Also supermarket bought meat is raised on chemically fertilised pastures and pumped with too many drugs, and may not even be New Zealand sourced product.

If you are able to produce home grown, consider yourself fortunate.

Has anyone done the sums and worked out the true cost of home grown beef, killed & processed by a local homekill butcher, including all costs from buying the calf, rearing, killing, processing, freezing and running the freezer until all the beef is eaten?

How does it compare with buying the same cuts and quantity (whole animal) from a supermarket?