Hi everyone it's Jack at Mainsgill so I see you've tuned in again thanks for watching keep coming
keep it in that subscribe button everybody so we'll see how many people can get watching so i'm
glad to see you here so today's video is going to be a bit different so it's not going to be farming
but you know again going to be farming it's not going to be farming on the actual farm what it's
going to be is today we are off to the farmers market so what this is is this is somewhere where
a lot of different farmers and local producers go and this is where they go and sell their produce
so what we're doing is we're obviously going with our meat so we've done farmers markets for a long
time now so in the start mum and dad they started out with the meat job by selling it out the back
of the car that's how they stayed before we had any of this farm shop the butchery or anything
that's how they started so what they did was the farming job collapsed it completely went down and
what they did is they took three pigs to a local butcher's and said just turn into sausage so they
just turned into sausage and what they did is they put me strapped me in the seat baby seat loaded
the pigs into the back the sausage and then they went around the local villages and started selling
it and that's how they started to get a name for themselves started selling the meat so what we're
doing today though is we're off to the farmers market so we're gonna get the van loaded now
and then me and Claire are going and we're off to Stokesley today actually so there we go good job
so we're nearly there now we're on the way so we got loaded we're nearly there it's
looking like a lovely weather day it's raining it's fairly raining on
when you get to the wind turbines you see the wind turbines out there
that's when we know that we're nearly there so there's quite a few of them around here
so we're nearly there and it looks like we're gonna get wet today so never mind soon be there
right so we're all set now so we got all your sausage and your black pudding to go
your breakfast and your bacon then we got to move on to your beef next so we've got your
stewing beef your mince and then we've got your steak so you've got all your different steaks
down here so your Braising steaks, Sirloin, Fillet, Rib eyes so you can see i'll pick
one there you can see so you can see it's good beef well marbled throughout so it's good stuff
so you've got your big joints you like to see Silverside your Topside Salmon Cut so
Salmon cuts the muscle in between the Topside and the Silverside it's a very tender joint
then we move on to the pigs so these are all our own as well so you've got your belly pork Claires
favorite and you've got your tenderloin leg of pork, shoulder pork, loin of pork it's all your different
joints of pork and then we move on to the lambs soon be lambing time so these are our own lambs so
they're all produced at home see all the different bits you've got a lamb shanks, lamb chops, lamb leg
steaks then you've got your joints again so you've got your leg of lamb and your boned and rolled shoulder
lamb so there's some nice joints then we've got it's not bbq weather but still popular throughout
the year so you've got some burgers some steakettes so they're nice they're different then you've got
some different flavoured chicken so we've got the garlic butter, smoky barbecue and Chinese it's all
different offal is very popular at this market where we come to. We have the pig liver, ox liver
and we've got some kidney and we've actually got some ox heart there as well and finally we've got
chickens down the end of the stall here so all your whole chickens and your chicken fillets
and if you just see along the front because we have to squeeze a bit more in that's all your
gammons and the bacon bits smoked gammons and your normal gammons there's plenty there
all sorts to go at hopefully we get some customers now
so there we go we've had quite a good morning actually so if i flick you around
you can see that we've had quite a hammering on here this morning so we've got no sausage
left the sausage they've gone mad for them no mince meat left burgers have all gone black pudding
steak there's not a lot of steak left i think there's one pack of each left so
everything's took a big hammering you saw these joints were up here before they're all gone
and the pork's gone down as well there's no lamb left apart from a bit of shoulder
so it's been a good morning to be honest it's gone well
so it's packing up time nigel's rung the bell so nigel's in charge he's rung the bell so that
means we're allowed to go as you can see we got nout left hardly there's only a few bits of pork
and beef left we got no lamb left there's only a few chicken breasts no chickens left
so it's mainly gone so it's time to pack up isn't it Claire
so that's it we're all packed up now and ready for home but i'll just show you
we didn't have a single empty crate in here when we come this morning these are all full of
meat so all them have gone and that is literally all i've got left i've got beef in the bottom left
i've got pork on the top left we've got bacon and gammon on the bottom right and that's the
box of chicken on the top there on the right so as you can see we've got nout left really
so it's been a good day really good job that's rid of some meat