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Mull Abattoir Open for Business Again

Sausages, burgers, lorne sausage and dry cure bacon are just some of the new products that the re-opened Mull abattoir and processing plant is preparing for its customers. 

The rebuilt facility re-opened in August after extensive renovations during the last year.  The plant now has new processing equipment and additional hanging space to allow it to provide a full meat service to its farmer customers and is looking to encourage producers on the mainland to consider using the facility.

The abattoir has also been working with Islay abattoir to share a slaughterman to keep running costs down and is keen to further its skills with ongoing butcher training for their staff and new apprentice Colin Laurie.

Abattoir chairman, Tom Nelson said:

“Closed for a year due to fire damage, the community-run facility has bounced back with a new improved facility and a more robust business plan for the future.  Thanks to all those who have made it possible including local farmers, Highlands and Islands Enterprise, Argyll and Bute Council, the Noble Trust and the Princes Countryside Trust Fund.  They have all recognised that facilities like these are fragile, but are a critical part of the rural infrastructure that many other businesses depend on.”

Ruth Martin, who has been taken on as an administrator and support butcher at Mull said:

“It is early days but the response we are getting back from our customers is fantastic.  We are now able to offer a more complete service with a skilled butcher on site as well as an experienced slaughterman.”

The Argyll Agricultural Forum has worked with the directors to secure funds and develop staff share with the Islay Abattoir.  Forum Development Manger Fergus Younger said:

“The directors and staff have done a fantastic job to reopen this facility to such a high standard.   These abattoirs depend on local communities committing time and money to keep them open.  The wider importance of these facilities should be recognised”.

Commenting on the re-opening, NFU Scotland President Nigel Miller added:

“Small, local abattoirs play a key role in underpinning rural communities and local food agendas.  On Mull, the refurbishment and relaunch of the plant is an important new chapter for the island and the link to cutting, processing and adding value has the potential to deliver exciting new food products not just to the local community and tourist sector in Argyll but to further afield.  Farmers on the island and the mainland should look at the service that the plant can now deliver.”  

Notes to Editors

  • The abattoir on Mull has recently re-opened.  Slaughter times are from 8am on a Monday and until 1pm on a Tuesday. This is for all ages of cattle (horned too), pigs, sheep, lambs and wild deer carcasses also taken.
  • To book animals or make enquiries, please contact: ruth.mullsh@btinternet.com or call 01680 300318
  • Photographs are available on request from Bob Carruth on 0131 472 4006

Ends

Contact Bob Carruth on 0131 472 4006

Date Published:

News Article No.: 159/11


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