More local meat on the Jersey market

Meat eaters in Jersey will soon see more local produce on the market.

The abattoir's now agreed to slaughter animals more often, which'll allow farmers to increase their stocks.

In the past farmers have complained that the States run slaughterhouse has failed to meet their needs.

But now they've come up with a way to make sure their views are listened to.


John Hackett told channelonline.tv:

"It's fantastic, we've now got fresh meat and it also means I can expand. From the fresh meat point of view is that we don't have to vacuum pack, where we were doing so, and then people were having it 3, 4, 5 days later.

Now we can actually take the pigs in on Tuesday - they're out on a Thursday. And then I do my stalls or the farmers market on a Thursday, Friday and Saturday. So it's that fresh."

The head of Genuine Jersey says helping livestock farmers to grow their businesses, can only benefit the local economy.

John Garton told channelonline.tv:

"There's no doubt about it that there's a demand for local meat - we see that from restaurateurs, and from supermarkets and farm shops and so on, so there's a demand for local meat.

Previously I think the abattoir was a little bit of a barrier possible to some of those new entrants but really that barrier's gone now." (from CITV)