Latest News

6 December, 2016

Steak tenderness and consistency increases

Steaks are becoming more tender as the quality of English beef continues to improve, a new study has found.

Update: 'Active discussions' underway to make polymer five pound note meat-free

Actions are being taken to seek vegetable-based alternatives to the tallow used in the new polymer five pound note.

Welsh meat industry hoping UK-China beef deal acts as springboard for local lamb

The Welsh meat industry is hopeful the UKs trade negotiation with China over a beef deal could act as a springboard for its PGI Welsh Lamb.

Foodservice sector being warned of rising inflation

Foodservice operators have been told that they are on the front line of rising inflation.

Teenagers encouraged to increase meat consumption

The importance of teenagers eating a balanced diet and the provenance of their food were two key themes teachers took away at a conference co-organised by Hybu Cig Cymru Meat Promotion Wales (HCC) and Meat and Education.

Supermarkets and Convenience 

Waitrose launches bacon trifle

Unconventional chef Heston Blumenthal has teamed up with Waitrose to introduce a Banana and Bacon Trifle just in time for Christmas.

Livestock 

Meat industry calls for Single Market access post-Brexit

Organisations from across the meat industry have come together in support of tariff-free access to the Single Market.

Butcher 

Winter Fair crowns new Welsh Young Butcher for 2016

The Welsh Young Butcher has been unveiled at this years Royal Welsh Winter Fair.

Butcher 

Integrated approach: How the latest EPoS and labelling systems benefit butchers

Butchers are facing an onslaught of evolving demands from harried, price-conscious shoppers accustomed to cash-free transactions, escalating labelling requirements and potentially a reduced workforce as the National Living Wage puts pressure on operational costs. Installing the right EPoS system can streamline the operations of a butchers shop, creating a more efficient business from stock control through to labelling and sales, allowing shop staff to focus their valuable labour hours elsewhere.

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