Volume 12: Livestock Farming
4. Cattle production and movement
Movement of livestock
Markets
Transport to abattoirs

4.9 In UK beef production many cattle change hands at least once during their lifetime among the various operators - whether dairy farms, suckler herds, rearing farms or fattening farms - leading to widespread movement of cattle from farm to farm. ¹ During 1986-95 dairy calves were either fattened as beef by the dairy farmer or more usually sold to specialist beef finishers who produced steer beef (from castrated bulls) and heifer beef. Calves were also exported to various markets around the world for veal production. For example, 201,000 calves were exported in 1986, with the Netherlands and France being prominent destinations. ² Suckler beef producers in the uplands sold weaned calves or store cattle to specialist beef finishers.

Markets

4.10 The movement of cattle usually took place via livestock markets, of which there were about 360 in the UK in 1986, compared with 250 or so in 1995. ³ UK cattle production therefore relied on an extensive supporting infrastructure of livestock markets and transport networks.

4.11 Livestock markets were also the most popular way of marketing finished cattle. Throughout 1986-95, they handled over 50 per cent of cattle raised as beef for human consumption, and about 90 per cent of all cull cows sent to slaughter. ⁴ Abattoirs also sourced some of their cattle for slaughter directly from farmers.

Transport to abattoirs

4.12 In 1974/75 there were 1,600 abattoirs throughout England, Wales and Scotland, but by March 1995 this number had dropped to 488. ⁵ This reduction inevitably resulted in a low number of abattoirs in some beef-producing areas relative to the number of cattle available there for slaughter. ⁶

4.13 Fewer abattoirs led to longer journeys from the farm via the market to the abattoir. During 1986-95 it was not unusual for the largest abattoirs to receive cattle from all over England and Wales. However, most abattoirs obtained their livestock from within a 150-mile radius. ⁷

4.14 An MLC survey in 1994 showed that finished cattle were generally located within eight hours' travelling time from an abattoir. Cattle bought by abattoirs from farmers tended to be of local origin and within a few hours' travelling distance. However, those purchased through livestock markets included animals from further afield. Only 20 per cent of cattle were found to travel long distances for slaughter, but in some cases that could be from central and northern Scotland to the Midlands or the South East of England. ⁸