In both these counties, but especially Caithness, there is significant grass and thus the ability to finish proportionately more animals.  In addition, this is one of the areas of H&I that is reasonably supplied by abattoirs.

There is a small local facility at Wick (operating under derogation) that kills mainly cattle (up to 20 per week) and some sheep (12-15 per week).  This meat goes mainly to supply local Caithness butchers and caterers. It thus operates rather like some of the island abattoirs in making a small local area self-sufficient.

A major advance for the area is the reopening of Dornoch’s abattoir by ANM. It is their intention initially to kill mainly lamb and a few cull pigs, but they are extremely flexible in what they may do – providing it is profitable. This must be good news for the area – and further afield. This area used to provide a significant number of ‘light lamb’ at a weight of 16-20 kilos liveweight, which was conveniently right for many local farmers. It is to be hoped that this export market might re-emerge.

The breed of sheep has been improved in some parts – HISS were active here and more work has been done locally with a feed company.  There have been some good local initiatives selling lamb direct to companies outside H&I and others for beef. Discussions with local leaders indicate that producer groups might easily be formed and it is to be hoped that the opening of Dornoch might trigger such organisation of local leading edge producers.

Dingwall has also been a killing resource for this area, despite it being out of the immediate area. However, several producers found difficulty in producing the bigger lambs wanted there (for its retail trade) on their land.