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Access to affordable and suitable abattoir and cutting facilities are crucial to the viability of livestock farms, conservation initiatives, meat businesses and our local food system. In 1970 there were 1146 abattoirs licensed to slaughter red meat livestock species in Great Britain, by 2020 the number had fallen to 213. We have lost more since then, particularly small/local abattoirs undertaking private kills. 
 
The sad news that Long Compton abattoir, which has served farmers across Gloucestershire, West Oxfordshire, Warwickshire and beyond, may close in 2024, is a critical blow.  This announcement has led to a flurry of activity to try and save the abattoir and to consider local alternative solutions.  Time is of the essence and the sector must now pull together.
 
This study, coordinated by the North East Cotswold Farmer Cluster, is just one piece of the jigsaw. It has been commissioned to help guide decision making, to explore how we can build long term capacity and resilience in our local meat supply chains, and to ensure our farmer members have a voice in any future abattoir developments. 
 
While we are exploring the Long Compton closure and supporting rescue opportunities, we are also looking at the wider issues such as the venison supply chain and longer term needs e.g. building additional capacity and filling training gaps.
 
This survey is an important element of the study.  All responses, whether you are a cluster member or otherwise, will help inform and guide future direction.
 
If you are a local farmer, grazier, butcher, slaughterman, retailer, wholesaler, chef, food campaigner, policy maker or funder, we would love to hear from you. All views are welcome.
 
The survey only takes 15 minutes to complete and you can remain anonymous if you wish. Thank you for participating.
 
Key Contact Information

Please provide your details to help us map local abattoir users and supply chain stakeholders, and to allow us to keep in touch with you. Leave blank if you wish to remain anonymous

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* 1. Your name

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* 2. Name of your business or organisation

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* 3. Your postcode 

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* 4. Your mobile phone number

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* 6. Are you a member of the North East Cotswold Farming Cluster?

Your Role 

We would like to hear a range of views from as many stakeholders as possible. Understanding a little about your role and level of involvement would be very useful.

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* 7. What is your main role in the local meat supply chain?

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* 8. Please tell us more about your role and involvement in the local meat supply chain

Livestock Producers

If you are farmer or grazier producing livestock please share as much detail as possible.

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* 9. How often do you use a local/small abattoir for private kills?

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* 10. If you do use a local/small abattoir for private kills - what type of livestock do you send in a typical year?

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* 11. How many animals do you send in a typical year?

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* 12. Which abattoir do you use the most?

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* 13. Do you occasionally use another abattoir? If so, please state which. 

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* 14. Why do you use your preferred abattoir?

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* 15. What services do you use the most?

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* 16. Are you farm assured?

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* 17. Do you have your own cutting and adding value facilities?

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* 18. How could your current abattoir improve its service?

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* 19. What is your average abattoir cost/spend each year?

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* 20. Would you be willing to spend more for an improved abattoir service? Presuming you send the same number of animals per year as currently, which statement below do you most agree with?

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* 21. What will be the impact on your business if your current abattoir closes?

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* 22. What will you do if your current abattoir closes?

Other Stakeholders

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* 23. What will be the impact on you and/or your business if we lose our local/small abattoirs?

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* 24. What will you do if we lose our local/small abattoirs?

Other Thoughts

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* 25. Considering your abattoir needs - which of the following would be most valuable to you in the longer term (5 to 10 years)

  Not at all valuable Somewhat valuable Very valuable
Better lairage and access
More killing capacity
Additional species capability
More processing and cutting capacity
Enhanced processing e.g. better ageing and hanging
Enhanced cutting e.g. ability to undertake enhanced cutting specifications
Access to added value services (charcuterie, sausage making, ready meals, smoking etc).
Use of a mobile abattoir – on a nearby farm
Use of a mobile abattoir – on your farm
Coordinated livestock collection
Coordinated meat/carcass delivery
A local meat brand and coordinated supply chain
Access to butchery training
Increased access to a pool of well trained staff
Affordable local accommodation for abattoir staff

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* 26. If there was an opportunity to join a stakeholder partnership or cooperative to own/part own a local abattoir, would you be interested to learn more?

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* 27. Would you like to be contacted about our deer and venison project?

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* 28. Any other comments or suggestions?

Have we missed anything crucial or have you an idea that you would like to share?

0 of 28 answered
 

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