June 4, 2026 • 8 mins
Geordie Eade is a fan of open shearing and he says why the mighty Vanguard wool press is still an essential piece of equipment on his farm!
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Speaker 1 (00:07):
Welcome back to the muster on Hakanui.
Speaker 2 (00:10):
It is the season of the hay and baileach competitions,
the Tour Tarpre District Lions happening this afternoon. Actually three
pm is when they're doing the auctioning, So if you
want to get along to that, you've got a wee
bit of time up your sleeve to get along to
turtar Pri happening at rap Coo Contracting one thirty four
Groveburn Road. And of course all the proceeds are going
back to Hospital Southland and the Tour Tape Free Ambulance.
(00:33):
That's the District Lions over there. Mlita Ta Pri. We're
away to the River Era of the South next, Jordi
yd good afternoon.
Speaker 1 (00:40):
I have you got your sonnies on?
Speaker 3 (00:42):
Yeah, no, it's just about Andio. It's a bit like that.
It's certainly the last three weeks or months has been
really the river here of the South really. Yeah, it's
a bit scary, but you know, well I suppose we
just take it.
Speaker 1 (00:53):
You'll sell temperatures there.
Speaker 2 (00:54):
You message me last week saying you can hear the
grass grow still the case, yes.
Speaker 3 (00:59):
No stall the case. You know we dried off last weekend.
So anything that grows on the dairy farm now it's
money in the bank really, So yeah, it's just unbelievable
really to have June like this. Yeah, we'll wait and see.
Speaker 2 (01:11):
Your dairy farm would have just come up nohouse pretty
much this season, Yeah there is.
Speaker 3 (01:16):
Yeah, yeah we did. We did record production to finish
the year as well, so that was icing on the cake.
And you know in Frontier came out with a good
strong price for next year. And you know, Lamb is
very positive and beef, you know, probably another six years
according to sign Cruelty for the beef, so yeah, positive
six years. You'll take that, yeah, I know. Yeah, well
(01:36):
he's in his eyes there's a seven year run and
we're in near one of it. So yeah, six years ago.
So you know, at that out of the gate conference,
he told people that beef was going to go up
last year and some beef. Some people left that conference
and went and bought beef, and they are good near
the year to sitting near this year that he was
right on the money.
Speaker 1 (01:55):
You'll be grinning like a chesshar cad if you bought.
Speaker 3 (01:57):
Beef, oh yeah, one hundred percent, because you know they
would have catched in and the double Wami release. But yeah,
so I think these prices of carbs and not are
definitely going to be that, you know, seven hundred plus,
they have to be, really.
Speaker 2 (02:10):
I think the only thing though, and James Eggert touched
on this last week. I'm asking a few people about
this as well, Jordy is regarding the future of all
it's not where it needs to be, but hey, it's
an improvement.
Speaker 3 (02:21):
Yeah, it is an improvement. But I still you know,
if you're a dairy farm I still say if it
was in the dairy industry, you would have wiped it
right out the back door because you know, you got
no time for it. But you know that's the sheep
and bee farmers. We're passionate and we still hang it
in there. So for it to probably be paying a
bit of pocket money, it's probably a bit of a bonus.
But how it's got a long way to go yet,
and I mean, if it does keep going on this,
(02:43):
a bit of quality will probably come back into it.
But I would have said probably the industry has lost
a bit of quality because of the performance over the
last few years.
Speaker 1 (02:50):
What are you like when you're doing the skirting and
the shed.
Speaker 2 (02:52):
Are you telling the team there, the rouses and the
likes to just do a light skirt.
Speaker 1 (02:58):
Or what do you do?
Speaker 3 (02:59):
Yeah? I am like skirt, but it was quite surprising
at the Beef and Lamb Council meeting yesterday about the
farmers and the group there have gone back to putting
it over a table, which I don't think is quite
the coin and it to be doing that yet. But yeah,
my rousies just do a light skirt. But you know
that industry too, there's probably not the quality of the
rousies too of what there used to be. It's more
(03:19):
just who can turn up on the morning that gets
the job now, so you know there's not the not
the training for them is what they used to be either.
So you know it's got to go a full circle
really if we're going to up wall prices a weave it,
but they've got to be better trained too.
Speaker 2 (03:31):
I think do you think there's an industry wide problem
around us or wasn't aware of that?
Speaker 1 (03:36):
Yeah?
Speaker 3 (03:36):
No, I think it is industry wide around there. I
mean the fine walls get set up, they've certainly got
probably good classes. They're like we were even talking about
yesterday for the beef and lamb if we wanted. There
was sort of some thought people suggesting maybe some wool
class and workshops we run. Who do you get there's
only one is probably left steaming of the odd one
or two will buyers and mchayal.
Speaker 2 (03:57):
Still, that is a great point you're raised there, I
think one that needs to be looked at seriously.
Speaker 3 (04:03):
Yes, yes, I mean that. You know, if we're going
to start maybe getting seven dollars nor for seven dollars
a kilo for it, you know, there will probably start
to be a difference of two or three kilos between
a perfectly clean fleece and one that's been roughly chucked,
everything chucked in the press off it.
Speaker 2 (04:19):
You don't even have the table up, second pieces, first pieces,
no such.
Speaker 3 (04:22):
Thing, no, no such thing of my whole life's career
went from pure armories. We never even throw it overboard.
It's just there's never been the demand for the quality.
And I mean some people say, oh, yeah, that's ten
to twenty cents, but that you pay a routhie, you know,
forty forty five dollars an air, you're not going to
get that back.
Speaker 1 (04:40):
Just the reality of the nature of the game.
Speaker 2 (04:41):
I suppose but like you say, we're just looking at
wall and I mean, yes, it isn't exactly where we
want it to be, but there's positives that we can
take from it.
Speaker 1 (04:50):
I think that we can disagree on that one an't.
Speaker 3 (04:52):
Yeah, well yeah, and then I would say probably the
positives is the sharers have got better. There's no doubt
about that. The shares have got really good at their job.
And I, you know, I get on really well for sears.
I still do, and she a nice still press and
you know, and get on with them and enjoy the occasion.
But yeah, probably the Rolsey side of things is where
we've probably been let down a bit. This is not
the training for those younger ones coming.
Speaker 2 (05:08):
Into the Tell me you've got an old vanguard for
a press, not a trendless press.
Speaker 3 (05:15):
Ever been guard and I double being it. So I
consistently get those sins or that one hundred and eighty
hundred and eighty five. Yeah, So it's yeah, one of
the old school. I don't think there's too many bitter
still around, but at least it's a big advancement on
the crank.
Speaker 1 (05:29):
Be honest, how often have you pressed the pins?
Speaker 3 (05:32):
Ah? Hell, I've nearly never done it in my life.
I've always sort of the pins. But every employee I've had,
I think they've had one go at doing the pins.
So yeah, so I have got pretty good at straightening them.
Speaker 2 (05:44):
Well, well, it's the nature of the beast, I suppose,
and it's the right of passage almost in a wall sheet.
But before the days of having to just use the
pins to tighten up the bail your head to sew everything, oh.
Speaker 3 (05:55):
Yes, yes, and that's when I was a teenager. I
was just coming around and learned to sew as well.
So you know they at the end of the clips
and the cats on this that was a big up.
You know, you could actually really cover some ground pretty
quite fast and you'd have to sew the top up.
Speaker 2 (06:09):
So is it a bit cheaper when you're doing it
open so you're supplying the meals and the likes I
take it.
Speaker 3 (06:14):
Yeah, it's about dollar a head for us itself. So
you know, if they're doing a three stand shed you
do nine hundred to one thousand, it's sort of you
saving themself one thousand dollars a day, which years is
still probably you know, if it's in the whole picture
of things, it's still. You know, if you've got seven
or eight days sharing in the whole year, it's still
seven or eight grand at the bottom line.
Speaker 1 (06:31):
What about yourself? Have you done much time on the
hand piece of all journey or just what you need to.
Speaker 3 (06:35):
No, I've just done what I need to im reasonably.
I'm pretty good at crutching. I can keep up with
pretty good at the crutching. But a lot of sharing,
I've just really had to do what I've had to do, really,
but I enjoy it. I was pretty good at bellying
because over the years of having to do that for
the works. But you know, in terms of sharing, I'll
leave that to the professionals.
Speaker 2 (06:51):
What's upon a time when the bellying premium came out,
it was just one strip down the middle and that
was that. But these days it's pretty much the whole
belly's got to come off, isn't it.
Speaker 3 (07:00):
Well, some I did see I might be the lion.
So back to the one strip this year, which I
was surprised because idea that came out about twenty years ago,
that one stripes a racing strip, really what you called it?
But yeah, so that's.
Speaker 1 (07:11):
All there after now, didn't you're not too worried about
the rest of the rest of the wall.
Speaker 3 (07:16):
No, not after not all of it at all. But
you know, sply blue Sky, you don't have to take
anything off off it, so that's the way to go. Release.
You can serve your body and everything full stop.
Speaker 2 (07:25):
Yeah, oh well that's certainly I'm a saving grace. Okay,
it's coming up to the weekend. Are you getting of
it a time my farm or what's the game? Oh?
Speaker 3 (07:32):
I not really No, I've got cows here, three hundred
old coals here. We've got a new employee, so sort
of just working the given him weekends off, so he's
working all during the week, and then give the weekends off.
Way the day off you stay off the beef Land
Council RDP and gore so here so could sport over
the weekend. But other than that with the four cast,
looks good going forward to the next week, so yeah,
there won't be much done other than the stock work
(07:52):
being shifted at the weekend of due course.
Speaker 1 (07:54):
Though, yeah, nothing wrong with that. Jordy. Hey, good on
your bate, we'll catch up again. You have a good weekend.
Speaker 3 (07:59):
You to any tears, I think, Jordi Reid at.
Speaker 2 (08:04):
The self proclaimed rivi Era of the South, which is Riverton.
Speaker 1 (08:07):
This is the muster on Hakanui. What is the river?
Speaker 2 (08:10):
What is the weather doing at the rivi Era for
the next week, Let's ask Phil Duncan and weather watch
next
Welcome back to the muster on Hakanui.
Speaker 2 (00:10):
It is the season of the hay and baileach competitions,
the Tour Tarpre District Lions happening this afternoon. Actually three
pm is when they're doing the auctioning, So if you
want to get along to that, you've got a wee
bit of time up your sleeve to get along to
turtar Pri happening at rap Coo Contracting one thirty four
Groveburn Road. And of course all the proceeds are going
back to Hospital Southland and the Tour Tape Free Ambulance.
(00:33):
That's the District Lions over there. Mlita Ta Pri. We're
away to the River Era of the South next, Jordi
yd good afternoon.
Speaker 1 (00:40):
I have you got your sonnies on?
Speaker 3 (00:42):
Yeah, no, it's just about Andio. It's a bit like that.
It's certainly the last three weeks or months has been
really the river here of the South really. Yeah, it's
a bit scary, but you know, well I suppose we
just take it.
Speaker 1 (00:53):
You'll sell temperatures there.
Speaker 2 (00:54):
You message me last week saying you can hear the
grass grow still the case, yes.
Speaker 3 (00:59):
No stall the case. You know we dried off last weekend.
So anything that grows on the dairy farm now it's
money in the bank really, So yeah, it's just unbelievable
really to have June like this. Yeah, we'll wait and see.
Speaker 2 (01:11):
Your dairy farm would have just come up nohouse pretty
much this season, Yeah there is.
Speaker 3 (01:16):
Yeah, yeah we did. We did record production to finish
the year as well, so that was icing on the cake.
And you know in Frontier came out with a good
strong price for next year. And you know, Lamb is
very positive and beef, you know, probably another six years
according to sign Cruelty for the beef, so yeah, positive
six years. You'll take that, yeah, I know. Yeah, well
(01:36):
he's in his eyes there's a seven year run and
we're in near one of it. So yeah, six years ago.
So you know, at that out of the gate conference,
he told people that beef was going to go up
last year and some beef. Some people left that conference
and went and bought beef, and they are good near
the year to sitting near this year that he was
right on the money.
Speaker 1 (01:55):
You'll be grinning like a chesshar cad if you bought.
Speaker 3 (01:57):
Beef, oh yeah, one hundred percent, because you know they
would have catched in and the double Wami release. But yeah,
so I think these prices of carbs and not are
definitely going to be that, you know, seven hundred plus,
they have to be, really.
Speaker 2 (02:10):
I think the only thing though, and James Eggert touched
on this last week. I'm asking a few people about
this as well, Jordy is regarding the future of all
it's not where it needs to be, but hey, it's
an improvement.
Speaker 3 (02:21):
Yeah, it is an improvement. But I still you know,
if you're a dairy farm I still say if it
was in the dairy industry, you would have wiped it
right out the back door because you know, you got
no time for it. But you know that's the sheep
and bee farmers. We're passionate and we still hang it
in there. So for it to probably be paying a
bit of pocket money, it's probably a bit of a bonus.
But how it's got a long way to go yet,
and I mean, if it does keep going on this,
(02:43):
a bit of quality will probably come back into it.
But I would have said probably the industry has lost
a bit of quality because of the performance over the
last few years.
Speaker 1 (02:50):
What are you like when you're doing the skirting and
the shed.
Speaker 2 (02:52):
Are you telling the team there, the rouses and the
likes to just do a light skirt.
Speaker 1 (02:58):
Or what do you do?
Speaker 3 (02:59):
Yeah? I am like skirt, but it was quite surprising
at the Beef and Lamb Council meeting yesterday about the
farmers and the group there have gone back to putting
it over a table, which I don't think is quite
the coin and it to be doing that yet. But yeah,
my rousies just do a light skirt. But you know
that industry too, there's probably not the quality of the
rousies too of what there used to be. It's more
(03:19):
just who can turn up on the morning that gets
the job now, so you know there's not the not
the training for them is what they used to be either.
So you know it's got to go a full circle
really if we're going to up wall prices a weave it,
but they've got to be better trained too.
Speaker 2 (03:31):
I think do you think there's an industry wide problem
around us or wasn't aware of that?
Speaker 1 (03:36):
Yeah?
Speaker 3 (03:36):
No, I think it is industry wide around there. I
mean the fine walls get set up, they've certainly got
probably good classes. They're like we were even talking about
yesterday for the beef and lamb if we wanted. There
was sort of some thought people suggesting maybe some wool
class and workshops we run. Who do you get there's
only one is probably left steaming of the odd one
or two will buyers and mchayal.
Speaker 2 (03:57):
Still, that is a great point you're raised there, I
think one that needs to be looked at seriously.
Speaker 3 (04:03):
Yes, yes, I mean that. You know, if we're going
to start maybe getting seven dollars nor for seven dollars
a kilo for it, you know, there will probably start
to be a difference of two or three kilos between
a perfectly clean fleece and one that's been roughly chucked,
everything chucked in the press off it.
Speaker 2 (04:19):
You don't even have the table up, second pieces, first pieces,
no such.
Speaker 3 (04:22):
Thing, no, no such thing of my whole life's career
went from pure armories. We never even throw it overboard.
It's just there's never been the demand for the quality.
And I mean some people say, oh, yeah, that's ten
to twenty cents, but that you pay a routhie, you know,
forty forty five dollars an air, you're not going to
get that back.
Speaker 1 (04:40):
Just the reality of the nature of the game.
Speaker 2 (04:41):
I suppose but like you say, we're just looking at
wall and I mean, yes, it isn't exactly where we
want it to be, but there's positives that we can
take from it.
Speaker 1 (04:50):
I think that we can disagree on that one an't.
Speaker 3 (04:52):
Yeah, well yeah, and then I would say probably the
positives is the sharers have got better. There's no doubt
about that. The shares have got really good at their job.
And I, you know, I get on really well for sears.
I still do, and she a nice still press and
you know, and get on with them and enjoy the occasion.
But yeah, probably the Rolsey side of things is where
we've probably been let down a bit. This is not
the training for those younger ones coming.
Speaker 2 (05:08):
Into the Tell me you've got an old vanguard for
a press, not a trendless press.
Speaker 3 (05:15):
Ever been guard and I double being it. So I
consistently get those sins or that one hundred and eighty
hundred and eighty five. Yeah, So it's yeah, one of
the old school. I don't think there's too many bitter
still around, but at least it's a big advancement on
the crank.
Speaker 1 (05:29):
Be honest, how often have you pressed the pins?
Speaker 3 (05:32):
Ah? Hell, I've nearly never done it in my life.
I've always sort of the pins. But every employee I've had,
I think they've had one go at doing the pins.
So yeah, so I have got pretty good at straightening them.
Speaker 2 (05:44):
Well, well, it's the nature of the beast, I suppose,
and it's the right of passage almost in a wall sheet.
But before the days of having to just use the
pins to tighten up the bail your head to sew everything, oh.
Speaker 3 (05:55):
Yes, yes, and that's when I was a teenager. I
was just coming around and learned to sew as well.
So you know they at the end of the clips
and the cats on this that was a big up.
You know, you could actually really cover some ground pretty
quite fast and you'd have to sew the top up.
Speaker 2 (06:09):
So is it a bit cheaper when you're doing it
open so you're supplying the meals and the likes I
take it.
Speaker 3 (06:14):
Yeah, it's about dollar a head for us itself. So
you know, if they're doing a three stand shed you
do nine hundred to one thousand, it's sort of you
saving themself one thousand dollars a day, which years is
still probably you know, if it's in the whole picture
of things, it's still. You know, if you've got seven
or eight days sharing in the whole year, it's still
seven or eight grand at the bottom line.
Speaker 1 (06:31):
What about yourself? Have you done much time on the
hand piece of all journey or just what you need to.
Speaker 3 (06:35):
No, I've just done what I need to im reasonably.
I'm pretty good at crutching. I can keep up with
pretty good at the crutching. But a lot of sharing,
I've just really had to do what I've had to do, really,
but I enjoy it. I was pretty good at bellying
because over the years of having to do that for
the works. But you know, in terms of sharing, I'll
leave that to the professionals.
Speaker 2 (06:51):
What's upon a time when the bellying premium came out,
it was just one strip down the middle and that
was that. But these days it's pretty much the whole
belly's got to come off, isn't it.
Speaker 3 (07:00):
Well, some I did see I might be the lion.
So back to the one strip this year, which I
was surprised because idea that came out about twenty years ago,
that one stripes a racing strip, really what you called it?
But yeah, so that's.
Speaker 1 (07:11):
All there after now, didn't you're not too worried about
the rest of the rest of the wall.
Speaker 3 (07:16):
No, not after not all of it at all. But
you know, sply blue Sky, you don't have to take
anything off off it, so that's the way to go. Release.
You can serve your body and everything full stop.
Speaker 2 (07:25):
Yeah, oh well that's certainly I'm a saving grace. Okay,
it's coming up to the weekend. Are you getting of
it a time my farm or what's the game? Oh?
Speaker 3 (07:32):
I not really No, I've got cows here, three hundred
old coals here. We've got a new employee, so sort
of just working the given him weekends off, so he's
working all during the week, and then give the weekends off.
Way the day off you stay off the beef Land
Council RDP and gore so here so could sport over
the weekend. But other than that with the four cast,
looks good going forward to the next week, so yeah,
there won't be much done other than the stock work
(07:52):
being shifted at the weekend of due course.
Speaker 1 (07:54):
Though, yeah, nothing wrong with that. Jordy. Hey, good on
your bate, we'll catch up again. You have a good weekend.
Speaker 3 (07:59):
You to any tears, I think, Jordi Reid at.
Speaker 2 (08:04):
The self proclaimed rivi Era of the South, which is Riverton.
Speaker 1 (08:07):
This is the muster on Hakanui. What is the river?
Speaker 2 (08:10):
What is the weather doing at the rivi Era for
the next week, Let's ask Phil Duncan and weather watch
next
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