Go regional, urges Eblex

Eblex has urged restaurants to look again at how they label their beef and lamb — and called on the foodservice sector to use the term ‘regional’ rather than ‘local’.

Elbex has argued that the term regional would be better than local when it comes to describing meat products.

Foodservice project manager at the levy body Hugh Judd said: “We know from independent research carried out recently that, not only do consumers like to know that the meat they order in pubs and restaurants has been locally sourced, they are also much more accepting of inconsistencies in the shape and trim of the cut if they know that it’s from a local supplier.

“The research showed that sourcing locally ticks many boxes. Consumers believe it supports the UK economy and farming industry; shows environmental responsibility and, with less food miles to travel, the meat is bound to be fresher; and that it provides an indication of superior welfare standards.”

He added: “However, when it comes to meat, it’s important to remember that for produce to be truly ‘local’, supply will be limited. For example, a restaurant using fillet will only get two from an entire carcase. A good alternative is to look to ‘regional’ sourcing and apply this to menu descriptions.

“A number of premium, quality-assured, regional beef and lamb brands have come to market recently, many of which have been launched by members of our Quality Standard scheme and have proved to be very successful.”

>> Origin not a top priority, study claims


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