Hello everyone, 

Enough time has now passed with the lamb bodies sourced from the farm , that have been aging  nicely hanging in the mobile chiller , 

that its now  come  around to the time for the next step of the process to take place. 

And cut them up. 

Tony the butcher arrives on site early in the morning to do the job . 

I didn’t actually get a guernsey to help there for the day as there is a fair bit less labor involved in the cutting up and  packing process. 

During the morning I got a phone call to come over and pick up a side of lamb , 

and for those who don’t know what a side means , 

its a head to tail half body . 

Rexie boy must think he is in heaven and he got spoiled first , 

as I got a big bag of bone offcuts out of the waste tub for him, 

And I then put my side of lamb in the fridge in my car and I went back to the shed to chat to everyone , and tell a few stories and jokes and  to eat some delicious  homemade bacon and egg pie supplied by one of the other blokes working there’s , wife. 

So this time around Tony turned up on site with a completely different vehicle , that was totally custom fitted out tray backed ute , just made for the job . 

The rear of the vehicle has a framed top with a pair of flexible curtains on each side. 

When the curtains are opened it reveals a completely spotlessly cleaned and  sanitised butcher shop waiting to be used inside . 

I noticed It’s also fitted out with a mincing machine and a bandsaw . 

One body is removed from the chiller at a time . 

It’s all then professionally and so neatly butchered , 

by Tony , 

and then the cuts are placed  in a  tub and then thats passed onto the packing and labelling team in the shed to pack , label and  finish off the whole process. 

So when I left and I brought my  lamb side home , it was all in one bag , 

and to demonstrate to you how much volume of meat is actually basically in that lamb side I placed it in the kitchen sink. 

It turns out It’s roughly about a sink full .

I put all of it into my freezer except some  bbq chops and a leg roast as I think this Sunday must be going to be roast lamb , footy type of day . 

So they say in the industry that the meat that is processed like this completely from start to finish at the farm   

is so much better to eat than the supermarkets, and its mostly because of the stress free environment that they are slaughtered in and the gentle way they are handled in the process,

that the meat is so much more tender. 

So .

It was about this story and the accompanying photos and  she also made a complaint about another previous post I put up with a picture depicting two dead foxes .

Im still scratching my head a bit about it ,

but her negativity in her comments and the ridiculous AI video that she has also posted up on my timeline , 

that  video was showing animals mistreating humans , 

Ive had a few days to stew on this problem that has given me  time now to give  deeper thought to the  particular  issues that upset her and that she has raised with me , in her comments , 

So now that I’ve given it all 

some serious thought and I have formulated in my mind what I think is an appropriate and informative response to address her concerns, 

and to clearly explain to her and to the  rest of the Australian public , 

just exactly why foxes are classed as vermin , and just why they need to be irradiated as completely as we can from our country . 

Im sure it will make interesting reading. 

Cheers xxx