Increased demand for cattle at Skipton mart

Jeremy Eaton, general manager of Craven Cattle Marts.

Jeremy Eaton, general manager of Craven Cattle Marts.

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MORE CATTLE are sought for auction to satisfy the thriving demand for locally-sourced meat in a North Yorkshire town.

Demand for prime cattle has increased in Skipton with the opening of the new Keelham Farm Shop close to Craven Cattle Marts’ auction mart in Gargrave Road.

It has added competition around the auction ring with another local outlet, Stanforths Butchers, also a regular buyer.

CCM is encouraging farmers and retail butchers to capitalise on the opportunity by attending with their livestock its weekly Monday sale of prime cattle.

Jeremy Eaton, general manage at CCM, said: “With store cattle costs at a premium because of the relative national scarcity, making the most of high quality prime cattle is very important. Looking at the Keelham model and consumer demand for a product connected to the region - and in some cases to specific farms - the opportunity exists at retail level to bring the farm or farmer to the shop to assist in conveying this message.”

Keelham is seeking 25 cattle a week from local farms for its new Skipton shop and its original outlet at Thornton, on the outskirts of Bradford, while Stanforths Butchers requires cattle each week for maturation and sale through their Skipton shop on Mill Bridge and into the local restaurant trade.

Saltaire butcher Dick Binns is another regular attendee, so too in recent months have been Charlie Clough Butchers of Queensbury, catering meats supplier Swaledale Foods in Skipton, Edwards Butchers, of Padiham, D&A Gregory Butchers in Bacup, Keighley butcher Paul Leadbeater, and Anthony Kitson, who has butchers’ shops in Northallerton and Yarm.

J&E Medcalf wholesale butchers in Halifax also buy commercial cattle and retail animals.

Mr Eaton said: “Because cattle finishers in the locality are rare, in the past particular focus has been given to the monthly primestock shows. However, the demand exists for cattle every week and an invitation is extended to all cattle finishers and retail butchers.”

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