Eblex promotes QSM to caterers

A new guide for caterers has been produced by Eblex to promote the Quality Standard Mark (QSM) for beef and lamb, which provides one of the highest levels of quality assurance schemes for red meat in the UK.

Called ‘Excellence’, the guide sets out the recently enhanced details of the farm assurance scheme and runs through how sourcing meat with the QSM can add value to a caterer’s business.

The scheme’s standards begin on the farm and Excellence details the farm assurance criteria that the farmers must be accredited with, including the farming heritage that underpins the QSM.

Eblex foodservice project manager Hugh Judd said: “Eblex produced ‘Excellence’ to inspire and educate caterers and to demonstrate the dedication and passion inherent in the beef and lamb industry at every stage of the supply chain.”

Part of the revised standards include new carcase classifications to increase meat yields, as well as adding value to the whole carcase. Categories also considered are care for the environment and enhanced eating quality.

Added restrictions on animal age, seasonality, additional processing standards and maturation regimes, will mean scheme members are able to provide their customers with a consistent guarantee of eating quality.

The guide also examines the diversity of the beef and sheep industry in the UK, the importance of seasonality and speciality regional breeds.

Judd said: “It also showcases the work that Eblex has done – and continues to do – to introduce new cuts, not only to diversify menus but also help scheme members maximise profitability and differentiation from the competition.”

An overview of the current market for beef and lamb, including a detailed analysis of the halal market and a section on innovative cuts and the research development behind seam butchery, all aim to help maximise yield and carcase value.

The scheme has also been endorsed by a line of Michelin-starred chefs, who have contributed recipes to inspire QSM scheme chefs.

Judd added: “I am delighted that they agreed to lend their endorsement to this book and promote the merits of the QSM scheme. Their recipes clearly demonstrate the versatility of the QSM beef and lamb.”

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