The Ultimate Meat Experience Day
Published:  19 October, 2007

EBLEX is urging meat buyers to learn all the about the latest seam butchery techniques and specifications in the new Meat Purchasing Guide at two Experience Days

EBLEX is urging meat buyers and catering buyers to learn all the about the latest seam butchery techniques and specifications in the new Meat Purchasing Guide at two Experience Days which mark the launch of the manual.

At the first of three Experience Days. EBLEX regional manager, Nick Allen, explained with the help of a 'Virtual Cow' the different factors that can affect carcase quality and classification on the farm. Aspects such as breeding and feeding techniques were covered off, and the role of the farmer in producing a quality product for chefs was brought to life.

Maturation, quality and pricing where also discussed, and EBLEX foodservice project manager, Hugh Judd, highlighted the opportunities to maximise profits from promoting provenance.

The highlight of the day, however, was the interactive butchery masterclass, when master butcher and project manager for EBLEX, Dick van Leeuwen, showed delegates the latest seam butchery techniques and specifications featuring examples of cuts taken from the new Meat Purchasing Guide.

The simple-to-use Guide was designed to be the most comprehensive specification and coding manual for beef and lamb products available in the market place today. Developed using the latest butchery techniques and drawing on over 30 years of experience, the definitive guide to beef and lamb is an invaluable tool for chefs, butchers, abattoirs and processors.

Containing over 220 cuts of beef and lamb, each with its own unique identifying code, chefs can simply select the particular cut they want from the clear illustrations and then match that with the corresponding specification sheet to provide their supplier with a detailed step-by-step cutting guide, helping them produce consistent quality cuts of beef and lamb every time.

Van Leeuwen explained: "The variations inherent in meat carcasses and processing methods, combined with the sheer volume of red meat products and specifications on the market today, meant that the industry really needed some consistency and uniform standards in place.

"The Meat Purchasing Guide was designed to eradicate these inconsistencies and provide chefs, butchers and processors with one clear example for each specification. Not only will this help provide conformity across the industry, but it will also help get the best carcase utilisation and therefore, return."

All delegates who attended the Ultimate Meat Experience events and who are members of the EBLEX Quality Standard scheme received a copy of the Meat Purchasing Guide, plus a CD Rom featuring all of the coded cutting specification sheets, worth £95.

There are two further Ultimate Meat Experience Days taking place next week and places are still available.

Monday 22 Oct - Lainston House Hotel, Sparsholt, Winchester SO21 2LT

Thursday 25 Oct - Matfen Hall Hotel, Matfen, Newcastle Upon Tyne NE20 0RH

If you would like to attend and bring your customers or colleagues along, simply visit: to register your details.

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