Scrutiny on the meat industry means businesses need to be at the top of their game when it comes to detection and inspection. Helen Gregory looks at what’s new in the sector.
We’ve come a long way since using snow and ice to keep our food fresh. Thanks to the development of technology, we’re able to keep our food refrigerated year round without having to rely on the unpredictable nature of the seasons.
Whether a major processor or independent, butchers are having to cut meat to satisfy changing consumer demands.
In most butchers’ shops 80% of the fresh meat sold is cut and 20% is minced, retail butcher Allan Bennett estimates. Bacon and cooked meats are the main meats sliced, of course.
Unlike the volatility inherent in the stock market, commodity prices or indeed the price of meat itself, the market for butchers’ sundries is one that does not tend to fluctuate wildly over the course of the year. Although trends do come and go, there is no doubt that butchers need a steady supply of ancillary products to run their businesses, and that these incorporate everything from twine to sausage casings, hygiene products and knives to pre-packed and display trays.
Legislative and consumer pressure are coming to bear on the packaging used by industries, including the meat sector. Carina Perkins looks at the most recent efforts made to tackle packaging and food waste
Proper investment in IT can be even more critical during a recession, as companies struggle to save money. Adam Baker finds out more