Kate Rowell - Chair of Quality Meat Scotland

[@tonyroberts779]

Brilliant podcast.Very informative. Well done Cammy ad Iona 👌💪

[@houseofgill]

Simply not just the best farming podcast.. the best podcast.

[@marilynfranks8995]

Very good podcast everyone, very good! I'm from the U.S. and learned a lot. Cammy, you're becoming a wonderful listener. As a retired mental health counselor, I found that I didn't have to work as hard to get patients to talk if I listened well. Also, instead of asking closed-ended questions , ones that could be answered with yes or no, I learned to ask open-ended questions that started with how, what, when, where, and why. It always got people talking. I hope that helps a bit. Sorry, that was advice you didn't ask for. lol You and Iona have the personalities for this. You work well together.

[@FedByFarmersPodcast]

Thanks Marilyn! I’m definitely working on my interrupting habit 😅

[@c.j.farnham6841]

What a brilliant woman!!! I learned so much. Again, another fascinating interview.

[@sallychambers7783]

Really interesting chat again. Learning so much every time and enjoying the tangents.

[@louiseibbotson588]

Excellent, so informative and relaxed chat .

[@tikkathreebarrels]

So informative. Brilliant Iona, Cammy and Kate.

[@FedByFarmersPodcast]

Glad you enjoyed it!

[@judyphillips7892]

Amazing chat! I'm not a farmer, but I always enjoy learning, so I look forward to your podcast every week. Thank you Cammy and Iona, and and special guest Kay. Now back to lambing vlogs!❤

[@FedByFarmersPodcast]

You are so welcome!

[@htbarcud]

Great stuff Bro and team interesting and informative chat keep it up. Welsh/Kiwi farmer.

[@wendygarrett2578]

Thanks Iona and Cammy. Very interesting podcast ton.

[@Biennia212]

You are my favorite podcaster/you tuber

[@sandramoe520]

Highly enjoyed this podcast 👍 Thank you for sharing.

[@erinridenour8143]

So informative, great podcast.

[@paulaperry-tb2nk]

What a fantastic podcast learnt a lot, and l am in England

[@katesterling8915]

Great podcast again. Again, I learnt so much. Great banter as well. I'm a bit addicted to watching you guys. 👏🐑🐄😁

[@FedByFarmersPodcast]

Glad you enjoy it!

[@bernardbritton152]

Brilliant 👏

[@riaandevries4371]

I am from South africa.... And just wanna tell you guys thanks learning alot thru this channel.... Great stuff guys...

[@c.j.farnham6841]

These podcast should be tagged to hit US and Canada farmers.

[@FedByFarmersPodcast]

Thank you!

[@catwalk1958]

That was so interesting thank you for bringing this to us.

[@SueSmith-j2n]

Learnt alot from this podcast - thank you

[@emmett1739]

Excellent , what a very informative podcast, a very knowledgeable woman. Reference to the scanning, aye we always want a good percentage but id sacrifice a few percentages in leiu of no triplets .What is important is what you sell not what you scan . Records are a great management tool , we record ever lambing and have great records and they give a valuble insight into looses ,and one thing that we have discovered through these records is that if a ewe rejects her own lamb from twins is that it is always the lamb that was a hard delivery/pull. Great stuff.

[@allisaimming977]

Am enjoying learning about the Scottish and international lamb consumption and trends and marketing, comparisons. Next, would you do a podcast about the wool industry? Wool products are so fine and so expensive (carpets, mattresses, crafting products, clothing)! Why do farmers/producers get so little for the wool?

[@FedByFarmersPodcast]

Good point. We’ll do that!

[@pattyberan4523]

Facinating podcast!

[@keithaspin5160]

Excellent Stuff guys!!!!!!!!

[@pjk1714]

Thoroughly enjoyed that one. Why can't Spotify provide a contract to you two? Excellent guest. Can hardly wait until next week's broadcast. Don't hurt yourself in the meantime pulling.

[@victoriaskuse118]

Hi Cammy. I’ve noticed this Spring that there is a lot more British lamb over New Zealand in my local Tesco. And competitively priced. The NZ lamb was a little cheaper, but by only pence. And yes, I bought some British lamb steaks 👍

[@FedByFarmersPodcast]

Interesting! Thanks for letting us know.

[@kirstywallace8795]

Excellent. I've enjoyed the explanations. Thank you.

[@Flumpsgirl81]

Brilliant podcast and probably my favourite (Sorry Dalscone!)

[@T.M.G2014]

Really enjoyed this podcast so so up my street very interesting

[@T.M.G2014]

HOOSE COO!!!! Love it Ayrshire at its best

[@HootMaRoot]

That's great to hear that they are looking into the carcass grading system

[@gert-janhendriksen8593]

The more data you gather, the more information you have. Percentages lost from scanning to birth to weaning to selling can give valuable insights in where there might be issues and can point you in a direction of improvement you hadn't thought of before. In pig farming we gather as much numbers as possible to see where improvements can be made: timing of serving sows (farrowing rates), feed ratios (often a cause for unseen abortion/absorption during pregnancy and lack of milkproduction during lactation), mortality of both sows and piglets plus the reasons of death, weightgain, etc. Information is a great management tool. Other big benefit of having the information/data is that you can compare with others and get reassurance, advice or good ideas from that.

[@mintyfreshmrd]

Great as always from yourselves. Can you stress less about this one hour mark you put on yourselves. Treat the conversation more like the good tasting meat you mentioned. If it's good and people like it they'll pay more or in this case listen to the episode. You have the power to talk for 2 hours and split the podcast into 2 episodes if you want them 1 hour for the statistics. Keep up the talking. I'm listening.

[@FedByFarmersPodcast]

Noted! Appreciate the feedback!

[@jillcrowe2626]

Iona is a beautiful representation of a true Scottish lass. She should understand that the pink or red cheeks are a part of her beauty. She could easily be an American actor.

[@willyfindlay4398]

Great stuff. Just how many farmer's children become Vets ??

[@sandramoe520]

And yes.... Golden Kiwis are amazing ❤

[@lisapetersen-ru1pl]

Love watching from New Zealand, was a small farmer years ago and wish I still was, here our meat is too expensive that’s why most don’t buy it, todays prices are lamb leg roast $17.99kg. Lamb loin chops $28.99kg. Lamb leg steaks $34.99kg. Lamb mince $32.99kg. No lamb shanks $18.99kg. Nz premium lamb racks $66.99kg I love lamb and mutton but not at those prices.

[@Luingcattle]

Great podcast! Brought up some interesting questions. From Google - England still has twice as many breeding ewes as Scotland. Also 80 Million Indians do eat beef including 10 million Hindus.

[@guelphmortgagebroker]

Fascinating episode. I'm a Mortgage Broker in Canada and wouldn't know a sheep if it oinked at me 😉 but watched the whole episode. Great stuff! Iona's laugh is gold!

[@tubs1984]

I listen via Apple Podcasts but when Iona said she wasn’t expecting to be on camera I had to have a look on KZbin. Iona, you need not worry, you looked knock out as usual (actually thought the lambing look suits you). Plus, anyone sat next to Cammy is a visual improvement lol. Love the show but would love to hear a podcast with a consumer like me. I don’t think farmers and the wider industry like QMS understand what we want/think/feel.

[@FedByFarmersPodcast]

🤣 thanks for that!

[@tubs1984]

@@FedByFarmersPodcast It was meant to be a compliment but read it back just and it seems so back handed. Doh!

[@wendyrowland7787]

Kiwi fruit are actually Chinese gooseberries brought to NZ by Chinese market gardeners. They were just renamed.

[@hestiasgardenhomestead7562]

My husband is from Mexico and he didn't understand why lamb was so expensive in the United States. I had to tell him that it's all imported from Australia and New Zealand.

[@benedmondson299]

Hi cammy, really enjoy your content. A question for you.... As everyone is finding out the weather is atrocious at the moment. And as your do sheep scanning. What are your thoughts on delaying lambing untill say end of april as apossed to the begining april. Hopefull better weather by then. My main question is.. as the sheep cycling at mating time is to do with the daylight hours. Have you noticed much difference in scanning percentages (ie lower % the later the ewes are tupped.) Ive 750 ncc ewes lambing early April. Thanks. Keep up the good work👍

[@sandramoe520]

It's interesting, when you got to who actually eats lamb... I wasn't surprised. I grew up eating everything but lamb but my daughter loves lamb after her daughters got into 4H and started showing lambs. We are in N. California, USA.

[@vickijones3660]

From the US, absolutely no connection to sheep farming. This was so interesting.

[@dianelavoie6208]

Price of lamb in the States is double that of steak. I can only afford to buy it on sale.

[@HootMaRoot]

One thing I think qms, many farmers and probably majority of the public are forgetting that subsidies were initially started to keep food prices lower for the UK and when the majority of the food we grow or breed is exported shouldn't subsidies start to be reduced as they aren't funding feeding the country or if they supply more into the UK have a raise in subsidies

[@ubergeek1968]

Iona, MURRAY?!.... Howdy Cousin!!!.... distant, though

[@jaxntax5509]

I remembered as a child I visted the UK and I committed on the beef seemed funny and was told it was because it was not aged and I am wondering has that changed?

[@willyfindlay4398]

Cammy Kiwi 🥝 fruit is not native. The Latin plant name is Actanidia Chinensis, as it came from 🇨🇳 China originally. 😊

[@johnwaddell7239]

As next door neighbour i can confirm Kates Hill is not good and very steep and at the moment the low ground has a lot of temporary ponds in it

[@FedByFarmersPodcast]

Thanks John.

[@Ashforddrvr]

So I'm a brit living in America and I don't buy lamb here ( or only rarely) cos the cuts are skinny (not like the cure i grew up on) and I rarely see a leg. I love lamb but it's so expensive here cos Americans love beef so much.

[@Ex-pomjohn]

Just FYI the kiwi fruit originated in china and is called the chinese gooseberry but now grown in NZ due to the ideal growing conditions ...why do I only remember useless info and struggle with essential stuff 😊

[@Trevorjesuischarlie]

Welsh lamb and Scotch beef are the last remaining quality products for the masses. No point buying beef from a supermarket that isn’t scotch, wagyu or organic as it will be just a big lump of meat with a strip of tough fat no matter how you cook it on the side

[@janhorton5197]

Kiwi fruit is actually a "Chinese gooseberry"

[@keithroberts4559]

It was in the early days .

[@TifJones-p9z]

NZ does NOT import Kiwifruit for the local market - the export quality fruit goes to export and we eat 2nd and 3rd grade fruit - we get the fruit with blemishes etc that can not be exported - they do want us to pay export prices - shopping around and not using supermarket - using private fruit and vege shops help with the per kg pricing - example of this is local fruit and veg shop can no longer get the golden kiwifruit anymore this year, the supermarkets have put their name on it - I was talking to my local guy about why he was not supplying the goldens last week and that was his response - he can't get it the supermarkets have it all

[@loughman2629]

Cammy, As I am an onlooking Australian, watching the farmers in Scotland, Ireland and England, battling the atrocious weather conditions, pardon my ignorance. 🤔 But why not delay joining the Ewes by 6 or 8 weeks? The survival rate would surely be better, as many would not need to birth in sheds, and the fat lambs should still sell well, when there are not as many in the markets... 6 or 8 or even 10 or 12 weeks later... Or is it just traditional??

[@HootMaRoot]

The Highlands and islands of Scotland traditionally lambed from the end of April into May, lambing early from March onwards has come from south England and southern parts of mainland Europe. And now the market dictates that lambing is March into April, and earlier in the year there isnt as much rush to get hay/silage cut Not sure of traditional lambing times of the lowlands where cammie is tho

[@victoriaskuse118]

That was a really interesting and informative chat. Thank you 👍

[@FedByFarmersPodcast]

Main reason we lamb now is that we get a good growth of spring grass so perfect for milk production. This year is exceptional. It’s probably worth mentioning we’ve had 4 inches of snow in May.

[@w20952]

Welsh lamb consumption is so high because of jealous housewives taking out their husbands lover’s 😂😂

[@gabrielebianchi161]

why is scottish lamb or sheep meat so strong tasting LOL

Some pet lamb tho 😎

[@clintoliver2285]

Go NZ

[@lauriemangham7346]

The Israelites were given the commandment of not eating any animal that was found dead or torn by wild animals by God when they were in the wilderness. Leviticus 22:8 is where this commandment is found.

[@bobandrew8884]

A eye opener and not in a good way, to show where our food is going to and how its being slaughtered.