Visit to Baileys Turkeys

 

Early in October 2010 Tony went along to visit Richard Clarkson's Farm where they produce some of the finest turkeys in the country.

 

Richard grows turkeys on his farm at Over Peover, Cheshire, in association with David and Michael Bailey.

Richard produces free range bronze turkeys and white farm reared turkeys.

The free range turkeys are pictured above from when Tony Brough visited the farm in October 2010.

The birds were thriving, content and calm, clearly benefiting from the space, freedom and care they receive from Richard.

The turkeys enjoy listening to Classic FM during the day.

The music is broadcast to provide a consistent, calm background which helps to prevent turkeys from being frightened from any unusually loud noises throughout the day.

One of the most impressive parts of the farm visit was the traceability of all produce used to grow the turkeys. The poults come from Hockenhull Farm which is based in Cheshire, along with the feed which comes from Massey's, which again in based in Holmes Chapel Cheshire. This element is important to Broughs as with such clear traceability we at Broughs can guarantee you the very best in a Christmas turkey, along with the fact that it is all contained within the Cheshire area, so hardly any movement of produce is required.

 

 

 

Broughs Butchers is looking forward to supplying its customers with boneless turkey breast joints from Baileys this Christmas 2010.

 

 

A short background discription of Hockenhull Farm;

 

Hockenhull Turkeys was founded in 1954 by Hugo Arnold.

After a short time working under a different name Hockenhull Turkeys re-entered the market in 2009 as a producer and seller of premium quality turkey poults solely for the UK’s Traditional Farm Fresh market.

 

A short background discription of Massey Feeds;

 

Massey's are a family business with over 100 years experience, while each mill is close enough to the local community to offer a quality service which each customer needs.

Massey's feed contains only the most digestible ingredients to encourage turkey poults to eat in the first few days of life. The correct balance of vitamins and minerals will promote early feathering and help to develop a good body frame.

 

Secondly a high quality, high energy diet designed to achieve rapid growth and good frame development. Feed from 4 to 5 weeks of age following on from starter crumbs up to 11 weeks of age.

 

Finally a high energy feed designed to build up the lean meat and then lay down a sub-cutaneous layer of fat under the skin to give a firm white finish. It is essential to feed finisher for a minimum of at least 4 weeks to obtain a top quality visual appearance. Feed from grower stage to finish.