A Beef Price Increase, Bacon & Veritas

The minced beef for Turkish Sosis

The most depressing news is that beef went up 12% last week and it is expected to go up again at the end of October.  The reason given is that we probably had up to 100 000 cattle slaughtered owing to Foot & Mouth Disease in July and the demand for beef has increased.  I stopped making lamb sausages as the price had practically entered the stratosphere and now beef is following suit.

I will have to put up my prices for beef and beef-based sausages when I have run out of current stock by 10%.  Fortunately pork is my prime interest and we have already had that increase a couple of months ago...

I'm sure we all lose out on price increases because the end consumer just buys less of your product and that must impact right down the line.

Bacon
Streaky has now overtaken Back Bacon as the Bacon of Choice.  I'm amazed as I always assumed that Back Bacon would be the more popular.  Streaky is much more versatile and has more flavour.  Maybe it is because PJS Streaky is not high in fat.  I ensure that the Pork belly I buy has all the excess fat removed so you don't get it in your bacon!   To order click here.

Kensington Chipolatas

We now have a regular order for this pure beef chipolata.  Someone commented on the dark colour of our beef sausages.  It's the real colour of beef.  If your beef sausages look a lot lighter it is because of the addition of cereal, water and colourants or stabilisers.

Here is Boniswa making beef chipolatas.  When she has finished stuffing the skins she will divide the lengths into the appropriate size and pack them.

If you want any of our beef sausages, Kensington Chipolatas, Turkish Sosis or boerewors please order now before I have to increase the price!

Veritas
Last Saturday evening I attended the annual Veritas Wine Award Ceremony in Cape Town.  The public tastings of the Veritas Gold and Double Gold wines take place in Johannesburg on the 26th October.  Watch this space for pictures and my comments!