Animal auctions are organised marketplaces where livestock is sold by competitive bidding. Sellers register lots, which may be individual animals or groups, and provide documentation such as identification, weight, breed and health records. On sale day lots are presented in a sale ring or via video for online viewers. An auctioneer conducts the sale, calling bids and moving the price upward in set increments until the highest bid stands and the hammer falls. Buyers participate in person, by phone, or through online bidding platforms. After the sale, the mart handles invoicing, collects fees and commissions, and coordinates transfer of ownership and transport arrangements.

Milking machines have revolutionised UK dairy farming by automating repetitive tasks, enhancing cow comfort, and standardising milking routines. These systems range from traditional parlour setups to robotic milking units, with more than 90% of UK herds now utilising mechanical assistance. Automation reduces labour demands, minimises milk contamination, and supports herd health monitoring through integrated data capture.

To keep your goats thriving, focus on five pillars: balanced nutrition and clean water, secure and sanitary housing, strict biosecurity, routine health monitoring with veterinary support, and accurate record-keeping. Addressing each area systematically helps prevent common illnesses, optimises productivity, and ensures your smallholding remains profitable and animal-friendly.

More than half of all dairy and beef farmers in Great Britain now rear their youngstock on calf milk replacer (CMR) instead of whole milk. A Volac survey of 644 farmers found that 58% of dairy calves and 52% of beef calves are fed CMR, compared with just 15% a decade ago. This rapid adoption reflects growing concerns over disease transmission, the drive for consistency, and the need to scale up herd management efficiently.

To target savings of up to £250,000 per year, focus on optimising routines, feed and water systems, herd performance, energy use and data-driven decision making.

Goat milk offers a unique profile that appeals to health enthusiasts, culinary explorers, and eco-conscious consumers alike. Beyond its mildly sweet flavor, goat milk stands out in terms of digestibility, nutrient density, and environmental footprint. As more people seek sustainable and allergy-friendly dairy alternatives, goat milk emerges as a compelling choice that often outperforms cow milk in several key areas.

Goat milk has been a dietary cornerstone around the Mediterranean for millennia. In Greece and Italy, it’s most famously transformed into fresh cheeses such as feta, chèvre, and ricotta. These cheeses appear in everything from salads and pies to pasta fillings and flatbreads. Yogurt made from goat milk, with its tangy profile and creamy texture, is also widespread—used both as a condiment in savory dishes and as a base for refreshing beverages like Ayran and Loukoumades syrup.

Great Britain’s annual Sheep and Goat Inventory (winter 2022/23) found that 66,799 farm holdings kept sheep. Broken down by nation, these holdings were:

Sheep farming is a major employer in rural areas, providing direct farm jobs and supporting ancillary industries. For example, in the UK it contributes £1.8 billion annually and sustains approximately 120,000 jobs in farming and related sectors.

Effective grazing management optimizes animal health, pasture productivity, and environmental sustainability. By adopting the right grazing habits, sheep producers can improve forage utilization, control parasites, and maintain soil health.