The Farmers Mart Oct-Nov 2017 - Issue 53 | Page 54

Moss Valley Fine Meats Agrii are pleased to supply Master Seeds seed to Steve Thompson of Povey Farm. www.agrii.co.uk 66827 - GarthPigPracticeLtd - QUTR.pdf 1 06/10/2017 11:52:00 G arth Pig Practice Ltd C M Y A TEAM DEDICATED TO IMPROVING PIG HEALTH AND PRODUCTION CM MY CY CMY K Would like to wish Karen and Steve Thompson of Povey Farm continued success with their business enterprise Garth Pig Practice Garth House, Straight Lane Beeford, East Yorkshire, YO25 8BE Tel: [phone] | Fax: [phone] E-mail: [email protected] Website: www.garthvet.co.uk 54 Oct/Nov 2017 www.farmers-mart.co.uk started a sa PR stunt went viral – onto BBC ITV and across the world even as far as China!. It was actually originally planned to record it at Abbey Road. As well as Awards and’ Am Dram’, Moss Valley fine Meats is a highly successful Farm and Butchery. The farm has some 200 acres of Arable with Crop Rotation: 1st. year Oilseed Rape, 2nd year Winter Wheat, 3rd year Winter Wheat, 4th year Winter Barley. Oil seed rape is sold directly off combine. All the cereals when harvested are stored on the farm until its fed to the pigs through the on-farm mill. They also have some 37 acres of woodland. The award-winning pig operation now sports some 200 sows and 2500 pigs. This impressive herd has been built up over time and is comprised of Landrace and Duroc breeds. They started shed building back in 1980 building one a year for 15 years which is in itself is impressive; and now a full plan of refurbishment is in place using all modern technology and methods now available from slatted floors to LED lighting, to regulated airflow and heating. The buildings are all in keeping with traditional construction and Stephen prides himself on having done much of the work himself. NUTRITION, HEALTH AND GROWTH Nutrition is vital in rearing successful healthy herds, but as an ex-graduate Stephen is used to doing research on the latest techniques etc. The use of synthetic amino acids has helped develop an ultra high health herd. They have been admirably supported by Gath Vets and are their lowest users of antibiotics which also is a big cost saver. All replacements are bred form the herd. 2002 was the last time they bought a pig – a large breeding company went bust owing to foot and mouth and they bought breeding sows from the receiver. Two years ago things moved forward another pace by moving to batch farrowing which is now producing 30 pigs per sow every three weeks with 300 pigs per batch. The growth of Moss Valley is an impressive success story from 10 years ago where they killed one pig every three weeks to now, where they kill 15 pigs a week. Such is the quality of their pork they now supply to top restaurants, hotels, café’s and do many Farmers’ Markets. A large number of pigs are also supplied to the ever popular Hog Roast companies. Pigs are slaughtered and then cut down on site by the permanent team of butchers. Weekly output from the butchery looks something like half a ton