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Beef finishers make clever use of workshop innovations

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Nobody likes selling produce for zero profit, and the price of beef has been so poor that many have been doing just that. Many people are, however, pleased to see the price of meat so low. It provides more money for other things, and, for the government, keeps inflation figures low. Fattening beef on wafer thin margins is something Andrew and Richard Donaldson have been perfecting for many years. The scale of the business is substantial, with around 1,000 cattle being on the farm at any one time. Numbers will vary, from 800 to 1,200, depending much on the price of store cattle at the time. 

Scale brings problems as well as an income. The potential bills are high, unless costs are held down, and this means they do a great deal of the development work themselves. Machinery is bought with care, and maintained likewise. The specialised year -round job means that major machinery is used on a regular.....

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