Finlands butcheries

[ajdias]

Any time someone says that meat (or most other things, for that matter) is expensive in Finland because of the high production costs, feel free to rub this quote in their faces:

Because of the centralisation of the retail trade of food, for example the producer prices of meat are among the lowest in Europe in Finland”, says cattle breeder Marko Sadinmaa from Tornio’s Yli-Liaka.

»» HS: EU to address unfair situation with food chains in Finland

[sinikala]

consumers have power to get what they want.

You haven't been here very long have you?

The concept that "the customer is always right" really doesn't exist in Finland.
If they charge you double what you were hoping and say "f*ck you very much" as you leave, you're probably doing well.

[tuulen]

... i'm talking about cuts like whole pork belly, rib roasts, sirloins, t-bone etc, the butcheries here have a tiny selection dedicate to mostly marinated pork and chicken.

OK, the markets you have been shopping in can not supply your needs, and so find other markets which do!

Ps Im a chef, my knives are ALWAYS sharp!

I have two sharpening steels, one for carbon-steel and one for stainless-steel, and my knives are razor-sharp.

[Pursuivant]

... i'm talking about cuts like whole pork belly, rib roasts, sirloins, t-bone etc, the butcheries here have a tiny selection dedicate to mostly marinated pork and chicken.

OK, the markets you have been shopping in can not supply your needs, and so find other markets which do!

As he said:

consumers have power to get what they want.

So go to Stockmann's then

[tuulen]

So go to Stockmann's then

Then again, perhaps BIG farmers could sell to commercial markets, but perhaps SMALL farmers could sell retail.

IOW, if the commercial market does not supply what is needed, then perhaps a small farmer could.

A small farmer might butcher for themselves, and might also have some surplus, too.

[Pursuivant]

Yes, but the EU rules forbid all that.

[Rosamunda]

I'm not sure that EU rules do forbid farmers from selling direct. Near our mökki there are farmers who sell direct: http://www.morby.fi/kott_fi.html and next weekend there is the slow food happening in Inkoo http://slowfoodvastnyland.org/?lang=fi and there will be farmers selling meat there (I bought HIghland beef sausages and organic smoked bacon there last year when the Slow Food festival was in Fiskars). There are strict rules about slaughtering (farmers are not allowed to slaughter their own meat) but selling it IS allowed as far as I know.

[Karhunkoski]

Also why is there so much pre-marinated meat in Finland?

Major reason is they can whack meat that is just about to spoil with the so-called marinade and get another 2 weeks out of it

You sir, are talking out of your arse. I spent some years working as a food technologist in the meat industry, so feel fully qualified to tell you that

[Pursuivant]

There are strict rules about slaughtering (farmers are not allowed to slaughter their own meat) but selling it IS allowed as far as I know.

Yes you are correct. the EU just imposed all these rules and Finns killed off any farmers doing things, while elsewhere in EU the rules are used to wipe ass.

[kiwijim]

There are strict rules about slaughtering (farmers are not allowed to slaughter their own meat) but selling it IS allowed as far as I know.

Just to clarify, Evira rules state that farmers are able to slaughter their own meat for personal usage only, however if they wish to sell their meat, it must be sent through the strict vet and hygiene processes that commercial companies go through. There is also dispensation for poultry and farmed rabbit of 1000 units till commercial processes must be adhered to.

[Rosamunda]

Yes, that's what I meant.

We used to get some of our elk meat smoked but the smokeries have also got much stricter controls now. Most of them will only smoke meat which has been through a slaughter house (and stamped). Of course, they are more than happy to sell you meat that they then smoke for you. Shame. Smoked venison is so good.

[tuulen]

Just to clarify, Evira rules state that farmers are able to slaughter their own meat for personal usage only, however if they wish to sell their meat, it must be sent through the strict vet and hygiene processes that commercial companies go through. There is also dispensation for poultry and farmed rabbit of 1000 units till commercial processes must be adhered to.

OK, that adds to the final cost of meat, but that does not eliminate the availability of meat.

Small farmers can be very accommodating. But it is up to you to make such connections.

An advantage to working with small farmers is that your meat could be cut just the way you want.

So, you now have a new market to explore, and I wish you good hunting!

[lore.ciatti]

hello, sorry to sneak in your discussion,

i'm an italian artisan butcher and i just moved to helsinki;
i'm trying to find a butcher shop that sells or would be interested in starting to do proper retail butchering and dry aging, or even a reastaurant interested in having a tuscan butcher cook to handle a whole animal

i've been trying to find little shops but it was problematic as you guys say in this post

ps, i've got sharp knives as well

[tuulen]

i've been trying to find little shops but it was problematic as you guys say in this post

ps, i've got sharp knives as well

Ciao, and Welcome!

Helsinki is Finland's biggest community, but consider the population difference between Finland and Italy, where Italy has some 60+ million people but Finland has only some 5+ million people, meaning that Italy eats more meat than Finland does, which means that Finland's meat market is much smaller than Italy's meat market.

In Finland, like anywhere else, you have no choice but to work within the limits of the native economy.