Where’s Sheapwheet, Farmaholic and a few others?

[Sheepwheat]

Do you ever deliver to Regina?

Yes. But far less frequently than Saskatoon. Regina has a different “foody” culture if you will. We have struggled to tap into that city on a retail front at least. Sell a lot of whole and half there, but restaurants and retail has been spotty hit n miss.

If anyone can help us to understand the key to tap into Regina city, I’d be much obliged!

[sumdumguy]

Seems I remember my mother making shishs out of ewe, she said we need older meat. How many pounds of mest would I get outta a mid-size animal?

[Sheepwheat]

Seems I remember my mother making shishs out of ewe, she said we need older meat. How many pounds of mest would I get outta a mid-size animal?

To answer your question fully, I think I need to explain fully our product etc. We raise hair sheep first of all, and the flavour is not nearly so strong or intense if you will, as wool lambs are. As the animals age, the flavour does not intensify nearly so much as it does on wool sheep. Some people like intense. Most don’t. In fact, we have converted MANY “I don’t like lamb people”, into bona fide lamb eaters with our products, because their only lamb experience has been from either mutton, or more intense wool lamb.

Some folks like the flavour imparted by an older animal, but that is rare in our experience. Before we gave shish a go on our own, we tested a few “brands”, and were not very excited, because they were poorly trimmed and really fatty, intensely flavoured, tough, ridiculously unevenly sized, and to my mind came from an old wool cull ewe or even Ram.

What we make is from lambs. It is trimmed well, and has next to zero fat. It is hand cubed into relatively even sized pieces. For this reason, our meat yield is quite low. We only get between 8 and 12 lbs of shish off a 50 lb hanging lamb, the rest is trim. Retails and restaurants need consistency. We give it to them. We nearly lost a great deal when we started making shish, because we had not yet perfected the system, and we were just producing the shishliki like everyone else makes. Now we have a system that set ours apart.

The reason I tell you this is because if you are looking to buy a lamb to cube up, it will not be very cost effective, unless you are ok with gristle, fat, and so on. Even then, I can’t see you getting much more than 20 lbs or so off a lamb. For what our hanging lamb value is, that would take you well over the price we charge for finished product.

I hope this makes sense to you.

[blackpowder]

What an informative answer.

[AlbertaFarmer5]

Your certainly not a saint on here at times AB5, as nor I'm I.

You are absently quiet on subjects present from fellow posters who lean to the right. So to call yourself a true fact based debater is "seriously" a stretch on your part

If you are referring to the ever present Covid debates on here, I do occasionally call out the ridiculousness on both sides. And you have acknowledged that in the past. But by the shear volume of anti-Covid and anti-Vax posts on this site, debunking them all would easily be a full time job, of which I already posess more than enough of. One specific poster alone seems to have made a full time career out of scouring the obscure corners of the internet for Covid related conspiracies.
I think it is safe to say that they are doing an excellent job of ruining their own credibility all by themselves without any help. As Napoleon supposedly said, "never interupt your enemy when he is making a mistake".

Furthermore, I am not in any way a medical expert, so do not consider myself qualified to comment in most cases.