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2012

EDITOR’S NOTE
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Firstly an enormous thank you to all
our readers, supporters, advertisers
and sponsors who together made the
MEATUP 2013 event and the Meat
Management Industry Awards 2013
so successful, presenting a truly
professional platform for excellence
in the meat business. You can read
about the show later in this issue and
learn more about the winners in the
Awards Brochure, included with this
month’s magazine.
industry together can do nothing but good as there is always
something to learn, improve upon and celebrate. It’s not just
about glory by association it really does help improve morale,
helps knowledge transfer and ultimately makes good business
sense as many of our Award winners are already capitalising on
their win as part of their ongoing marketing strategy. Success
attracts success and a feel good factor goes a long way – as Andy
Murray and The Lions proved in the sporting world recently.
On a different subject, it’s not often we choose to pass a direct
opinion on a news story but I feel congratulations must go to
Norman Bagley on the AIMS’ victory in the High Court (see page
6). Norman has fought for his members’ interests every step of
the way on this one and his dogged determination has proven he
was right to do so – it’s a shining example of what a truly active
trade organisation is there to do. It’s also good for the trade.
This is our joint summer issue and we are back in September
so enjoy the sunshine for as long as it lasts and in the meantime
you can of course keep up with the news and views at
www.meatmanagement.com and our weekly newsletter. If you’re
not a subscriber it’s a simple click to sign up on the website.
Pamela Brook
Editor
WRITING TEAM:
Carrie Martindale
Vicky Wood
Trevor Templeman
Tracy Brown
A well known and highly regarded journalist Pam was
editor of Meat & Poultry News for many years. She
is a former director of the Meat Industry Guild and a
Liveryman with the Worshipful Company of Butchers.
Graham entered the world of meat industry publications
in 1982 and is the longest serving meat media executive
within the industry today. He is a past festival chairman
of the BDCI and a Liveryman with the Worshipful
Company of Butchers.
Bob Bansback OBE
Former corporate strategy director with MLC, Bob is a
highly respected journalist and commentator on meat
and food industry matters, works in a consultancy role
on many important projects and is a visiting professor at
Harper Adams University College. He is also a Liveryman
with the Worshipful Company of Butchers.
Jeannine Williamson
Jeannine Williamson, a former daily newspaper
journalist, became a freelance writer in 1998 and
contributes specialist features and news articles to a
range of trade and consumer magazines, newspapers
and websites.
REGULAR CONTRIBUTORS:
Director, British Meat Processors Association
Chairman, National Association of Catering Butchers
Policy Director,Association of Independent Meat Suppliers
Chief Executive, British Poultry Council
Clare Cheney
Director, Provision Trade Federation
Chairman, Q Guild
Partner, Clarke Willmott, national law ﬁrm.
Winning
combinations
l

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THE MEAT MANAGEMENT
WEEKLY E-NEWSLETTER
ContentsJULY/AUGUST 2013
4 MEAT MANAGEMENT July/August 2013 www.meatmanagement.com
10 16
25
30

6 MARKET INTELLIGENCE
The latest from www.meatmanagement.com.
8 CLARE CHENEY
The director general of the PTF would like a word in your ear Minister.
10 MANUFACTURER PROFILE - COVER STORY
Supplying meat to the world’s largest fast food chain restaurants, we
14 LEGAL LINES
Employers should tread with care warns legal eagle Jamie Foster.
16 THE MEAT MANAGEMENT INTERVIEW
This month’s interview is with Paul Robinson of Morrisons, a meat
salesman at heart.
20 INDEPENDENT RETAILING
Farmison is a thriving internet business offering ‘forgotten cuts’ born out
of an appetite for quality meat.
25 THE MEAT MANAGEMENT INDUSTRY AWARDS DINNER 2013
What a night! A review of the 2013 awards presentation dinner, the
biggest event yet!
30 MEATUP 2013 REVIEW
Something for everyone at this year’s dedicated exhibition for the
meat industry.
40 ALTERNATIVE CUTS
Elizabeth Lamb asks is red meat killing you and slaughtering
the planet?
42 MARKET STREET
A special report on Morrisons approach to selling meat.
44 ROYAL HIGLAND SHOW REVIEW
A review of Scotland’s premier event.
47 MEAT MATTERS
48 NFMFT AGM & CONFERENCE
Has the National Federation of Meat & Food Traders turned a corner?
53 SHEEPMEAT REPORT
Meat Management’s annual report on the lamb and sheepmeat sector.
60 FIELD TO FORK SCHEME IN FOODSERVICE
How a scheme is helping NHS patients on the road to recovery.
62 FORUM
How BPEX is taking assurance to a whole new level with technology.
64 TEMPERTON FELLOWSHIP PRESENTATION
levels in the poultry industry was delivered by Mike Tyers at this
year’s presentation.
66 INDUSTRY OUTLOOK
BMPA director, Stephen Rossides is sure that CAP is not the only answer
to a robust future in production.
67 POULTRY
Andrew Large, chief executive of the British Poultry Council sees
research as essential to the industry’s development.
68 BUTCHER’S BLOCK
Brindon Addy of the Q Guild reports on the competition season success
for the Guild.
69 FOODSERVICE
NACB chairman, Peter Allen draws some parallels between MEATUP
70 MIKE BRITAIN
And another thing… wot no meat?
www.meatmanagement.com MEAT MANAGEMENT July/August 2013 5
44
20
48

FROM THE PAGES OF
WWW.MEATMANAGEMENT.COM
VICTORYFORAIMSINHIGHCOURT
The Association of Independent Meat Suppliers is
celebrating after its claim that the Food Standards Agency
(FSA) had overcharged the meat industry by a million pounds
was granted.
In the Royal Courts of Justice, the Honourable Mr Justice
Singh granted the claim brought by 38 slaughterhouse
operators in a Judicial Review, organised by AIMS, to
challenge the legality of FSA bills totalling in the region of £1
million for meat inspection “underpayments.”
Invoices the FSA sent out to abattoirs for EU minima
payments for 2011/12 were declared unlawful. Outstanding
invoices do not now have to be paid and FSA must repay any
that have already been paid. In addition, the claimants were
awarded their costs.
Norman Bagley, policy director of AIMS said: “We were
amazed after the comments made by the Judge at the previous
Judicial Review that the FSA did not amend its Charging
Regulations to provide a legal basis to charge the EU minima.
“AIMS has come in for considerable criticism for not
settling this case on a 50/50 basis, but it is the role of a trade
association to look after the
interests of its members and that is
what we did.
“We will continue to do all
we can to limit meat inspection
charges until controls are
would accept full cost recovery.
“However, as long as there is
a requirement for the permanent
at slaughterhouses, relief will be needed if certain small
businesses are to remain viable.”
Commenting on the High Court decision Stephen Rossides
said: “This episode underlines, yet again, the need for
clear, transparent, fair and agreed rules and procedures for
meat charges and charging. We must get away from legal
confrontations between the FSA and industry, and move on to
more positive partnership working and cooperation on more
strategic issues, including modernisation of meat inspection
and delivery, facilitating exports to lucrative markets,
improving industry standards, reducing unnecessary TSE
controls and better regulation generally.”
•Bagley’sdeterminationnot
tosettlefor50/50haspaid
dividendsforAIMSmembers.
REPORTONFSARESPONSETOHORSEMEATPUBLISHED
Professor Pat Troop has completed her independent review
of the Food Standards Agency’s response to the adulteration of
processed beef products with horse and pork meat and DNA.The
final report has been published.
Professor Troop presented her key findings to the FSA Board
and the final report summarises her recommendations.
The recommendations include:
the need for improved intelligence across the food industry
the need for the FSA to strengthen its major incident plan
improved clarity of the role of Government departments in
large, complex incidents
review of the FSA’s powers and the use of framework
agreements and codes of conduct
A full FSA written response to Professor Troop’s final report will
be published shortly, prior to a discussion of the report by the FSA
Board at its meeting in July.
SAMWORTHBROTHERSCHARITYCHALLENGE
The Samworth Brothers Charity Challenge has smashed through the £1 million
milestone with the 2013 Challenge raising £327,000 and taking total charity funds
generated to date from the event to £1.177 million. Eighty three teams from Samworth
Brothers companies, customers and suppliers took part in the two gruelling 2013
Charity Challenge triathlon style days near Loch Lomond in the Scottish Highlands.
ASDAGIVESBOOSTTOSCOTTISHPORK
The Scottish pig industry was given a major boost
following a move by Asda, to reinstate the Specially
Selected Pork label approved by Scottish SPCA on its
shelves. The new was announced at the recent Royal
Highland Show – see full review on page 44.
• From left Paul Anderson Scottish SPCA chief inspector
Edinburgh Region, Patrick Stephen vice chairman of
Scottish Pig Producers, Dr Chris Brown Sustainable
business director ASDA stores, Jim Viggars, head of meat
quality ASDA Stores and Jim McLaren, chairman of QMS.
FREEPRE-AUDITSOFFERTONON-ASSUREDABATTOIRS
EBLEX is offering non-assured abattoirs the opportunity to
receive a pre-audit to identify any non-conformances which may
prevent accreditation to an appropriate assurance scheme.
The pre-audit, which is available free of charge, will highlight
any potential gaps in the assessment standards and sets out a simple plan
to resolve the issues before an audit is undertaken with a certification body.
For further information or to arrange a pre-audit, call the Quality Standard
Mark Scheme Hotline: 0845-491 8787.

BRITISHTURKEYSTUDENTCHEFCOMPETITION
British Turkey has launched its fourth Student Chef
Competition that invites Level 2 and 3 catering students
to develop a starter and main course using British turkey
thigh or breast meat
that could be served
at the annual industry
awards banquet held
in September 2014 to
over 280 guests.
The prize includes
£400 of catering
vouchers, plus the
chance to work at
the awards venue
preparing the dishes.
FROM THE PAGES OF
WWW.MEATMANAGEMENT.COM
QGUILDFLEXESBBQMUSCLE
Some of the UK’s top butchers were on sizzling form at the Q
Guild National BBQ Finals held recently in Oxford.
The competition, held at the Weber Grill Academy, pitched the
best sausage, burgers and steak.
GOURMETBURGERPOSKITS
‘Gourmet Burger’ point-of-sale kit for
members of EBLEX’s Quality Standard Mark
(QSM) Scheme, who have pre-registered to
receive QSM marketing support materials are
now available.
• L-R: Judges BPEX’s Keith Fisher, Jeremy Fowler present Cranstons
Butchers with their Sausage Trophy with fellow judge Claire Edmonds
from Weber Grill Academy (far right).
• Last year’s winner, Sean Nolan from Hertford College,
with his winning dish.
WAITROSELAUNCHESBEEFFACILITYINUKFIRST
Waitrose is now producing frozen beef from its own dedicated
production facility ensuring full traceability and one of the shortest
supply chains among UK supermarkets.
A ﬁrst for the industry, the facility means that all fresh and frozen
beef for Waitrose will now be handled entirely by one supplier,
shortening the distance between farm gate and supermarket shelf.
The state-of-the-art operation is also fully integrated meaning that
the entire production process will be managed by Dovecote Park,
from the cattle, right through to the packaging which is directly
distributed to Waitrose.

CLARE CHENEY
MEAT MANAGEMENT July/August 2013 www.meatmanagement.com8
I
f I were to have had opportunity to accompany the
Minister around the recent MEATUP show, I would
have a number of questions about policies of the
current Government.
willing to review its decision to split responsibilities for
food labelling between three departments, namely FSA,
Department of Health (DOH) and DEFRA. Historically, food
labelling came under the old MAFF, the precursor to DEFRA?
Food labelling was handed to FSA along with all other food
standards under the Food Safety Act 1990 when FSA was set
up in 2000.
When the proposal for the split was mooted, many
stakeholders tried to point out that it would cause confusion
said that, from their point of view, it was not right that
an independent body, the FSA, should have the power to
negotiate in Brussels on behalf of the UK.
In other words, the Government sees food labelling as a
political issue rather than a matter that should be governed by
common sense and sound science as had been the approach of
the FSA which had worked well.
Given that DEFRA has been dealt a further funding cut of
£10m returning food labelling to the FSA might provide an
streamlining of responsibilities. It would also lift a burden on
business who would only have to deal with one Department
on labelling issues. When it comes to food legislation, politics
should be subservient to common sense.
The second question is whether the Minister is concerned
that current policies by the Department of Health surrounding
diet might discourage people from eating animal products
which are the pride and joy of British farming that the
Government has pledged to support? Whilst, no-one could
disagree that there is urgent need to tackle obesity and
coronary heart disease, there is a real concern that the wrong
people such as young and older persons who are mal-
nourished, particularly where calcium, iron and essential
fatty acids are concerned, will reduce intake of vital nutrients
provided by meat and dairy products. There is plenty of
evidence to show that many people see fat as the main cause
of obesity when plenty of other research indicates that it is not.
My third question concerns Government policy on imports.
We would all like to see a thriving British farming industry,
but does the minister agree that if we want to export we
must also accept imports? Fair competition is essential for
a thriving market for all players. Let’s face it, Government
British products that compete with the best of imports in
terms of quality and value for money will succeed. The notion
of setting up an ‘Import Substitution Group’ sends out the
wrong signals. If Government want to help they should stick
to tackling the political obstacles such as aspects of European
legislation and barriers to export set up for political reasons
by certain importing Third Countries. Once the latter are lifted
because there are customers ready and waiting.
The PTF’s director general, Clare Cheney, considers what questions
she might have had for the Minister David Heath who attended the
recent MEATUP exhibition.
A word
Minister

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MANUFACTURER PROFILE
S
upplying the world’s largest chain of fast
food hamburger restaurants, there won’t
be many people who haven’t sampled
products from OSI Food Solutions Ltd. That
said, the majority of consumers will not be familiar with
the name.
manager at the Scunthorpe-based company that is one
of the country’s largest meat processing plants and
restaurants in the UK alone serving approximately three
million people every day.
meat market in Chicago. It has since grown into a global
OSI is a $5 billion turnover operation with 54 operating
ranging from pizza to poultry.
DEDICATED PLANTS
The Lincolnshire operation is one of a number of plants
Ukraine to Spain.
“Originally the company was located in Milton Keynes
plan another plant to cope with the increasing demand for
The Scunthorpe plant was built with the future in mind and
had plenty of room for expansion. The decision was taken
factory was closed and the Scunthorpe plant was expanded
and re-equipped with the latest technology.
restaurants worldwide, which is probably not surprising as
• Gary Drane is general manager at the
Scunthorpe-based business.
Jeannine Williamson looks at low proﬁle supplier OSI Food Solutions Ltd., supplier to the
world’s largest and high proﬁle hamburger chain, McDonald’s Restaurants, serving three
million people a day in the UK alone.

Poland and the Ukraine.
Taking up the story, purchasing manager Peter Mitchell
said: “We produce the beef patties that go to make up the Big
Mac, Big Tasty, Quarter Pounder, Hamburger, Cheeseburger,
highest meat content sausage product on the market.
EFFICIENT SET UP FROM THE TOP DOWN
Although throughput volumes are considerable – last year
day two shift system and is operational from 6am to midnight
when the hygiene team take over to clean down the plant.
The production methods however are sophisticated; they have
to be when producing 3.5 million patties every day to the
In addition to the beef products, OSI UK also produces the
The process is simple... the production
methods sophisticated
• 3.5 million patties are produced every day to the same
thickness, diameter, fat content and succulence.

includes everyone from the managing director down.
From the initial start up the plant has grown from a
handful of staff to the current level and nearly all
the members of staff working at the factory
have been sourced from the local area and
live nearby. OSI currently holds various
industry awards and accreditations
covering manufacturing, safety,
environmental standards and staff.
These include Investors in People
and winning the British Safety
Sword of Honour three times in
the past four years.
“A key factor with employees is
the high staff retention level with a
very low turnover and high service
years and the average is well over ten
CUSTOMER SERVICE PARAMOUNT
are required to provide the shoulder and belly.
OSI has enviably longstanding relationships with its meat
years ago.
encouraging a vibrant, sustainable future for livestock
the UK have only purchased beef from the UK and Ireland
and the pork has always been British.
Forward initiative and OSI has become very involved in
helping facilitate this. As an example, OSI is mentoring
is giving the opportunity for in-depth learning
chain. This involves hands-on experience
on a beef farm, at the abattoir and
boning plant, all aspects of beef
patty production in Scunthorpe and
as well!
Club meetings each year throughout
the UK and Ireland. These are designed
to help the beef farmers that supply into
consultancy advice by industry experts and
share the collective knowledge of their peers in
The company has spent many years building a
secure beef supply chain and has achieved this by
working closely with a limited number of supplying
“All of these plants are subject to technical, traceability,
environmental, third party independent, social welfare
and product integrity audits which can be announced or
a close and practical way it is possible to achieve a very
effective supply chain making quality issues manageable
The plant has undergone a multi-million pound
investment, including two new production lines and new
freezing methods, which become fully operational this
August – the latest development for the company that
feeds the world’s most recognisable restaurant chain.
and nearly all
factory
ea and
ious
en
is giving th
chain
on
b
p
th
to
consul
share the
• OSI ofﬁces in Scunthorpe.
• Throughput volume is high but staff
levels are relatively low considering.

LEGAL LINES
A
s a regulatory lawyer I tend to concentrate
on that aspect of the law as it affects the meat
business in all aspects of the law. Readers may
concentrate on this month is the way
disability discrimination.
As you are all probably
statutory protection against
discrimination by reason of a
been discriminated against because of a disability.
argue that they were disabled.
Jamie Foster, Partner
at solicitors Clarke
Willmott LLP explains
how employment
law affects those in
meat production.
Employers can’t afford
whether or not they are suffering from a disability. If
on top of the standard unfair dismissal rights that
will be a core obligation on the employer to consider
to be treated in a matter that is far more sympathetic
than a normal disabled employee. In turn that will
usually mean that termination of employment
detailed approach than might otherwise
apply.
it are suffering from any form
of condition that might be a
sought prior to commencing
any process that might lead to
getting this wrong are serious –
compensation through the tribunal
disability discrimination.
made each month from both the employee and the
are substantial.
ay
of a disability
usually mean t
detaile
appl
g
compensation thro
• The deﬁnition
of obesity has
been looked at by
the Employment
Tribunal recently.

LEGAL LINES
this wrong are serious...
employers will need
to automatically enrol
employer contributions.
payroll dates.
in place.
penalties are big.
to get it wrong
Disability - The ramiﬁcations for getting

16
THE INTERVIEWTHE INTERVIEW
MEAT MANAGEMENT July/August 2013 www.meatmanagement.com
This month’s interview is Paul Robinson,
store trades project manager with
Morrisons supermarket.
of being a
Daily challenge

17
www.meatmanagement.com MEAT MANAGEMENT July/August 2013
Q Could you give our readers a brief
insight into how your career began
with orrisons fro your rst role
to your current position?
“I joined WM Morrisons in
1994 as a butchery manager at
our store in Scarborough. In
1996 I was promoted to area
manager responsible for all of
our butchery departments in
the north of the country. Then
in 2011 I moved into project
management, again working
within meat and responsible for
developing our existing stores,
new stores and working on our Fresh
Format rollout programme.”
Q Why has Morrisons continued with the
business model of owning its supply chain and is
that really sustainable?
“We’ve invested £100million over the last three years in
food manufacturing and we do it for three reasons.
Firstly, it allows us to operate stringent quality controls
(to more carefully control quality). Secondly, it allows us
to more carefully control costs and thirdly, it allows us to
cut out middleman costs. For example, our manufacturing
facilities don’t need an army of sales and marketing
people to sell to other parts of our business. “
Q What’s your view of the meat
industry ‘post horse meat’ and how did it
impact on Morrisons?
“We had no cases of horse meat
adulteration. We’re pleased about
that but not complacent and re-
inforces our view that having a
simple supply chain, which we
own, helps to safeguard food
quality. The reason that there were
adulteration problems is because
meat supply chains have become
too complex.”
Q ow con dent are you about
the supply of British product over the
ne t ve years?
“We remain committed to sourcing mainly British
years. We do need to continue to improve the productivity
and competitiveness of British farming and we help through
our agriculture research programme.”
rs a brief
gan
role
Fresh
nued with the
QQ Wha
industr
impa
a
m
to
QQ
the sup
ne t ve
“We remain com
“Our manufacturing facilities don’t need
an army of sales and marketing
people to sell to other parts of our business.”

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Q
“We have skilled butchers in all of our stores who
prepare and cut a vast selection of quality British Meat
lines each and every day. We can cater for our customers’
requirements whether it be a joint to feed the family or
steaks that are all cut to the same thickness and to the
same weight. We have the traditional skills in all stores and
great customer service to match, and these are fantastic
points of difference.”
Q
“We believed that we had an opportunity to help
customers with advice on how to cook any fresh meat cuts
that they purchased from us. The Steak Bar idea gave us the
opportunity to cut, pack and display all of our prime steaks
together and use a marketing package to highlight
this superb selection. The fact that we
produce all of these cuts in store and
that we offer additional items such
as recipe ‘barkers’ and ‘steak-o-
meters’ to aid our customers
with cooking the perfect
meal made it an exciting
prospect. A simple but
effective concept.”
Q
“Sales increase on prime
steaks alone was over 7%
and this was also the same in
volume terms. We will look at
rolling out the Steak Bars to stores
that are suitable in the future.”
Q
“Morrisons works with both EBLEX and BPEX across all
areas of the industry. These levy bodies work to support
British beef, lamb and pork from producers through to
consumers. A similar goal to ourselves so we are always
happy to work with them.”
Q
“Having worked in the meat
industry since I left school I
enjoy the daily challenge that
comes with being a ‘salesman’.
The key to selling is being
times and coming up with
new innovations that will
potentially tempt customers
new and old into eating
quality fresh meat. There is
so much opportunity in our
business to create eye catching
displays of quality meats for
our customers to purchase, and
that’s got to be a great reason for
me to get out of bed on a morning.”
Q
“The UK meat industry will certainly be about in
the long term however with CAP reform and as the
EU opens up more to the global markets there will be
challenges along the way. One of the objectives of The
Morrisons farm programme is to help understand these
challenges and work closely with our suppliers to ensure
that UK meat continues to meet our customer’s needs.”
act that we
store and
ms such
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in
k at
o stores
ure.”
QQ
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indus
enjo
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QQ

W
hen foodie friends Lee Simmonds and
John Pallagi put British rose veal on their
Christmas dinner shopping list they didn’t
realise it would be quite such an uphill
struggle to make their festive wish come true. Less than a
year later they took a major step to ensure they wouldn’t
be disappointed again and set up their own online
butcher’s shop.
Based in Ripon, North Yorkshire, Farmison & Co. - the
name derived from ‘farmproduceisonline’ - is now a thriving
internet business providing fellow food lovers with access to
rare and native breeds, specialist and ‘forgotten’ cuts and a
guarantee of British provenance.
Meat Management
reports on a thriving
internet business
offering ‘forgotten cuts’
born out of an
appetite for
quality meat.
order rose veal from a supermarket festive brochure as the
sold out by November,” said Lee. “Undeterred, having
track down the source online and order straight from the
experience really left a lot to be desired.
“The veal itself was superb when it arrived, a better
price than the supermarket for a large cut of the same
joint, but the overall shopping experience, such as
packaging, delivery, instructions and ease of
ordering, wasn’t.”
• Wild boar loin.
INDEPENDENT RETAILING

“Over the last decade this has given us a unique insight as
the foodie culture has evolved in the UK,” explained Lee.
“So we came up with the idea for an internet shopping site
where small producers with excellent food to sell, but little
or no expertise in marketing and internet retailing, could
do business with consumers looking for a convenient, but
delicious alternative, to supermarket shopping.
“Supporting small-scale farmers and artisan producers has
always been at the forefront of our minds for many years, and
our restaurant menus always played on breed, provenance
and traceability. As a nation we have let a lot of our food
values slip when you look at other European countries.
• Herb-fed whole chicken.
• Fore rib of beef.
• Veal fore rib
• H
provided food for thought for a business opportunity to
satisfy the tastes of like-minded consumers.
NON-TRADITIONAL BACKGROUND
They are not from traditional retailing or farming
backgrounds, a common misconception when they meet
passion for good food provided a sound springboard for
Farmison, which also has greengrocer and cheesemonger
sections. Lee, a former media marketing manager, and John,
a former restaurateur, run a marketing agency dedicated to
the hospitality business.
“The idea was ﬁrst born in 2010
when we attempted to order
rose veal from a supermarket...”
• Founders Lee
Simmonds and
John Pallagi .

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23
PRODUCTS
In addition to unusual takes on everyday favourites, such
as Highland free range burgers, British rose veal burgers and
steak, pig’s cheek and lamb shoulder. A commemorative
sausage to celebrate the Queen’s Diamond Jubilee, created
in conjunction with local chef Jeff Baker, has gone on to
become a best seller, as well as being the sausage of choice
for Lee’s children!
for our meat to go overseas,” said Lee. “We offer a bespoke
customer service and can cater to any request, from half a
Belted Galloway cow to 100 racks of Herdwick lamb.”
The range also includes slow-cooked ham made from pork
that has been hung for 14 days, Goosnargh bone-in chicken
supremes which are hard to come by in supermarkets and
Lee said they had been “astounded” and “delighted” by
customer feedback with comments that products are how
meat “should taste” or “used to taste.” They have also made
an equally good impact on the trade, having been nominated
for an Online Retailer of the Year award.
Looking towards the future Lee said: “We will continue
to increase our promotion of rare breed meat and give
consumers the channel to experience this amazing farmed
produce. There is a lot of misunderstanding as to what and
getting rare breed animals off the endangered list would be a
great personal achievement to both myself and John.
the horse meat furore Farmison is also planning a range of
ready meals.
And going back to the initial festive inspiration that led to
the creation of Farmison, a number of Christmas products
are currently in development - although for the meantime
they are, rather aptly, under wraps. So it’s a case of watch this
space for the latest news from a business that was conceived
through an appetite for quality meat.
We are working hard to reawaken our nation’s awareness,
is sourced from British farms and we promote and sell the
widest selection of breeds within the UK, if not the world.”
Breeds include Manx Loaghtan, descended from the
primitive type of short-tailed sheep that once roamed
throughout many parts of Britain, and Herdwick lamb,
Belted Galloway and Highland cattle, Holstein veal and
Saddleback pigs.
BUSINESS LAUNCH
Lee and John didn’t hang around when it came to
getting their plan off the ground, and set about ‘road
testing’ their idea early in 2011 by buying meat and produce
from all the major online suppliers. Unimpressed by the
inconsistent quality of what was delivered, and struck by the
limited produce available to retail consumers compared to
professional chefs, they became convinced there was a market
for a quality online business for interesting foods with a sound
traceability. By the autumn of 2011 Farmison was born and is
now run by a ten-strong team, including John’s wife.
“Through our knowledge of the restaurant supply chain
and relationships with a number of great chefs we were able
to home in on the suppliers we wanted to represent our store,”
concerns aired was that of carcase balance. Farmers were
afraid we would just promote and sell the prime cuts and
leave them with a lot of waste. However, most of our shoppers
include items from our butchery section in their basket and we
aim to promote all cuts of meat. Those which are ‘forgotten’
and often overlooked we actively promote, as cooked correctly
these can often deliver the very best taste and texture.”
• Whole duck - ready to carve.
www.meatmanagement.com MEAT MANAGEMENT July/August 2013
• Lamb canon steak.

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MEAT MANAGEMENT
AWARDS REVIEW
Oh what
Lucky winners John Graham, Helen Warner and
David Selby received bottles of champagne - six, three
and one respectively!
Guests enjoyed a duck starter, courtesy of Cherry
Valley Farms and a main course of ‘posh steak and chips’
thanks to the sponsorship of Hybu Cig Cymru – Meat
Promotion Wales.
Publisher Graham Yandell said: “Our awards, alongside
our exhibition are all about bringing the industry together to
celebrate excellence. Congratulations go to all our winners
“Our 2014 event will be in London next year and thank
warrants. Thank you to everyone who has helped make this
such a great success.
See you next time!”
W
e had a great night, thank you so much for
setting up a fantastic industry event,” was the
verdict of Asda’s category director for fresh
on the Meat Management Industry Awards Dinner 2013.
The black tie dinner, now established as the ‘must do’ event
day of the MEATUP show and was attended by 450 guests
representing the entire meat and poultry sectors.
“It was a great evening,” said Matthew Southam of Hilton
Meats and Fergus Howie of Wicks Manor agreed: “It was a
superb event. I invited several supermarket buyers who had
not attended before and I know they were really impressed.”
Sixteen awards for excellence, plus a special EBLEX award
for England’s Best Steak Pie 2013 were handed out from the
Yandell and special guest for the occasion, goalkeeping legend
Peter Shilton MBE who gave the audience a few insights into
some of his career highs and lows – remember the ‘hand of
god’ incident!?
Jim Sydenham, joint managing director of one sponsor,
Interfood Technology said: “The marketing and promotion
of the event was superb and it is the biggest yet.” Colubus
Global, a new sponsor this year said: “It was a far bigger and
more prestigious event than we initially thought and it was
great to be part of it.”
This year the dinner’s designated charity was The Urology
Foundation and a fantastic £4,700 was raised on the night.
Machinery supplier Marel received a magnum of champagne
management
meat
2013
manageme
meattttttttt
gement
The Meat Management Industry Awards 2013, the premier social and business event for
the UK meat industry, celebrated and rewarded excellence at its recent gala dinner.

MEAT MANAGEMENT
AWARDS REVIEW
A special thanks to our sponsors:
The Catering Butcher Award
Winner Freeman Catering Butchers
Best Trade Organisation
Winner EBLEX
Best Website
Based Business
Winner www.lidgates.com
C Lidgate Butcher Charcutier
Best Equipment/
Machinery Supplier
Winner Reiser (UK) Ltd
Training Scheme
of the Year
Winner Fairfax Meadow
Training College
• Daniel Freeman (centre) collects his trophy from Peter Shilton
(left) and Andy Lea of Weddel Swift.
• Peter Shilton presents Mike Whittemore of EBLEX with his award
together with Colin Turner of DanTech.
• Danny Lidgate (centre) collects his award from Peter Shilton and
Mary Hunter of Columbus Global.
• Reiser’s Ken Mossford (centre) accepts his award from Peter
Shilton and Gwyn Howells of HCC - Meat Promotion Wales.
• Peter Shilton presents Yvonne Yates and Colin Taylor with their
award with Tony Burgess of Proseal UK.

MEAT MANAGEMENT
AWARDS REVIEW
D I S T R I B U T I O N LT D .
Winner Zöe Oke
Jaspers Treburley Ltd
Young Manager
of the Year
Young Manager of the
Year Finalists
Britain’s Best Butchers Shop
Winner Wilsons of Crossgates
Winner ASDA
Meat Retailer of the Year
Winner Wicks Manor Farmers
Choice Gluten Free Pork Sausage
Britain’s Best Sausage
•L-R:AdrianWilliams,PeterShilton,KatieSmithofDunbia,Gavin
WilliamsofMorrisonsandKeithFisherofTheMeatTrainingCouncil.
• ASDA Category director for Fresh Meat and Fish, Stuart Menzies
(holding certiﬁcate) is pictured with the ASDA team and Henry
Horkan of Bord Bia (far right).
• Receiving Zöe’s trophy on her behalf is Adrian Williams of Jaspers
Treburley with Peter Shilton (right) and Keith Fisher of the Meat
Training Council.
• L-R: Peter Shilton presents Andrew and John Green of Wilsons of
Crossgates with their trophy with Ian Mackway of RAPS (UK) Ltd.
• Fergus Howie (centre) collects his trophy from Peter Shilton
(left) and Ed Hewitt of Reiser (UK) Ltd.

MEAT MANAGEMENT
AWARDS REVIEW
Winner Morrisons Bistro
Chicken with Asparagus
Best Poultry Product
Winner Cook with
M&S Teriyaki Steak Strips
Best Pork/Pigmeat Product
Winner The Co-operative
Eat In Oriental Belly Pork
Winner Tesco Boneless Lamb
Shoulder with a Fruity Cranberry and
Orange Stu ng
Best LambProduct
Winner Cook with
M&S Teriyaki Steak Strips
Best Red Meat Product
Best Beef Product
• L-R: Peter Shilton, Dermott Slade of Dawn Meats, Tom Harvey of
Marks & Spencer and Chris Leeman of EBLEX.
• From L -R: Phil Wigﬁeld of Tulip , Peter Shilton, Phil Price from
Tulip and Kevin Sargent from the Cooperative with BPEX’s
Stewart Houston.
• Jacqueline Fitzpatrick of Linden Foods (left) and Amy Copley of
Morrisons accept their award from Peter Shilton and Scott Dixon
of MRC - The Flava People.
• Peter Shilton, Helen Peasnall from Tesco UK and Paul Cridland of
Hilton Meats with EBLEX’s Chris Leeman.
• Peter Shilton, Rosie While, Tom Harvey of Marks & Spencer,
Dermott Slade of Dawn Meats and Graeme Rolinson of Marel.

MEAT MANAGEMENT
AWARDS REVIEW
Winner Cranswick plc
Manufacturer of the Year
The Meat Management
Excellence Award
Winner Jim Dobson OBEThe Meat Management
Excellence Award Finalists
EBLEX England’s
Best Steak Pie
Competition 2013
Overall and Independent Winner
Turner’s Pies
Foodservice Winner
Dunkleys
• Peter Shilton presents Cranswick’s Nick Mitchell (centre) with
the award alongside Mark Bishop of Interfood Technology.
• L-R : Gwyn Howells (HCC/MPW), Peter Shilton, Jim Dobson OBE
(Dunbia), Caroline Lloyd, Stewart Houston CBE (BPEX) and Bill
Jermey (Meat Training Council).
• From left to right: Special guest Peter Shilton, Pip Turner & Phil
Turner from Turner’s Pies and Hugh Judd from EBLEX.
• Peter Shilton and Simon Dunkley from Dunkleys and
Hugh Judd of EBLEX.
• Jim Dobson OBE (centre) receives his accolade from Peter Shilton
and Caroline Lloyd of Air Products plc.

MEATUP REVIEW
Two years ago we were at Stoneleigh so we were curious
to see how this would go. It’s a big hall for the show but it’s
been fairly consistent for us I think. The key thing is we’ve
seen some people who are serious buyers, showing serious
interest. We’re very pleased.
Paul Cox,
South Coast Systems Ltd
F
ollowing a long and comprehensive marketing
campaign across every meat industry sector,
its new home in the NEC, Birmingham on 2nd-
3rd July. Invitations to businesses from major multiples,
processors, manufacturers and independent retailers were
issued and over 120 large and small exhibitors, together with
sponsors, put on a comprehensive offering for visitors who
made the trip.
A clear indication of support for the
exhibition, designed to bring all sectors
of the meat business together, was
the visit by Minister of State for
Agriculture and Food, David
Heath MP who, alongside early
morning visitors, started his day
with a free bacon butty, courtesy
of BPEX. Commenting on his
visit the Minister said: “It was a
most interesting opportunity to
meet with a number of different
businesses serving the meat and
food processing sectors with some
very positive stories to tell.”
Meat Management’s editor, Pamela
Brook, who accompanied David Heath
on his visit said: “The Minister clearly saw
MEATUP as an important focal point to bring
all elements of the meat business together and it was very
pleasing to hear him offer genuine support to many of the
stands he visited. He was particularly keen to offer assistance
with publicity, help in attracting high quality employees to
the meat industry and I very much hope those companies
involved will take advantage of the opportunities that may
bring them.”
it was apparent by close of business that many companies had
received a number of quality enquiries as opposed to quantity
day: “Speaking to the sales guys yesterday, even though there
wasn’t as many people as we’ve seen at other exhibitions, the
people they’ve spoken to have been good quality, and the leads
have been good as well, so that’s been worthwhile. They’ve
had the chance to sit down and really speak to potential
customers and spend quality time with them.”
Visitor, Eric Jagger from Cherry Valley Farms Ltd told
Meat Management: “The breadth of stands here
in terms of manufacturing and high end bird
quality for poultry, the fantastic butchery
skills on display; it’s the whole package
really for anybody who is interested in
or working in the meat industry.”
The same went for Becky
Jam, Fisher Engineering Ltd:
“We’re promoting modular food
processing facilities for purchase
and hire. It’s been good; we’ve
had a lot of interest, and quality
interest, so we’ll have a lot of work
bit now is converting all that interest
into orders, but it’s been really good for
us to come here. If you’re offering a quality
product and the right people are here then
you’re going to get the interest and that’s certainly
happened for us today.”
r the
ectors
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early saw
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Exhibitor comment:

MEATUP REVIEW
I think the show started
slowly; the ﬁrst hour we didn’t
really see many people at
all, but since then it’s really
kicked into life. We’ve seen
a lot of suppliers, a lot of
existing customers and took
some potential leads as well,
so all in all the ﬁrst morning’s
been very good. Bring on the
afternoon and tomorrow.
Jason Wilkie,
Director, Tican Chilled
Exhibitor
comment:
Visitor
comment:
The breadth of stands
here in terms of
manufacturing and high
end bird quality for
poultry, the fantastic
butchery skills on
display; it’s the
whole package really
for anybody who is
interested in or working
in the meat industry.
Eric Jagger,
Cherry Valley
Farms Ltd

MEATUP REVIEW
We found the place well laid out and of course
we’ve met old friends and new friends. We’ve hopefully
struck some business deals and taken advantage of your
hospitality in the Premier Lounge. I’d thoroughly recommend
the show to anyone.
Bill Meharg,
Eastmoor Foods
Graham Yandell, show director was both positive
and realistic: “We are delighted with the appearance
and considerable effort MEATUP exhibitors made to
ensure we had a highly professional and great looking
event with some truly great offerings for visitors.
Our comprehensive marketing campaign across a
whole range of platforms including print advertising,
direct mail and e-mail broadcasting and our Meat
Management Industry Awards Dinner on the evening
on day two were all designed to attract quality visitors
to Birmingham. We also had 21 leading trade bodies
across the UK supporting and endorsing the show,
which was fantastic.
“Of course we would have loved to see more
visitors but we have to be realistic and I think with
2013 being an IFFA year and the fact that considerable
rationalisation has taken place across the UK meat
industry in the last couple of years all play a part.
However, I think those who came and exhibited at
MEATUP can see what we are building, which is a
premier event for all the meat trade, not just butchers
and retailers, but everyone. That takes time and
consistency in building the message, and as with
everything we do, we are in it for the long term.”
Visitor comment:
Across the two days visitors were able to enjoy four
prestigious and brand new competitions including The Premier
Products Competition (organised by the NFMFT) and the
brand new UK Foodservice Meat Craftsman Competition.
Britain’s Premier Young Butcher was crowned at the show
and the Q Guild put on a great summer eating display event.
NFMFT president, John Mettrick said: ““I think this has been a
tremendous training ground for the young butchers who have
come here from all over the UK to compete. It just goes to show
what skills these young people have. I’m extremely proud to be
part of a butchery industry where we’re producing young men
and women who can produce products like we’ve seen today.
Hopefully they’ll build on the experience they’ve had today
and next time we’re competing in Europe we might be bringing
some trophies home.”
Emma Cash, organiser of MEATUP concluded: “Thank you to
everyone who came together for the two days in Birmingham,
exhibitors, visitors and sponsors. I believe our sustained
investment in the event was apparent this year and we truly
believe that the professionals of the meat industry deserve
a dedicated professional exhibition for every sector. We will
continue to work hard at providing that for everyone. 2015 will
be even better!”

MEATUP REVIEW
Britain’s Premier Young Butcher 2013
Britain’s Best Young Butcher winning the title of Premier
Young Butcher 2013.
competitors spent four and a half hours demonstrating their
competitors were assessed for their craft skill, innovation and
professional working practices by industry experts Danny
Upson of Dalziel, BPEX Product Manager, CEO of the Institute
of Meat and Meat Training Council and International Judge
Keith Fisher and National Team Coach and Artisan Butcher
Viv Harvey.
from Accrington College and has completed a NVQ level
with the UK team which competed at the International Young
Butcher Competition in Frankfurt in May this year.
Overall runner up in the competition was Matthew
Edwards. He is 21 years old and has only recently joined
Federation member Steve Vaughan at his shop in Penyffordd
The Results
Butcher Competition in 2012.
He has completed a level two
apprenticeship with Cambrian
the BPEX Innovative Product
Competition earlier this year. On
won the Barbeque category and
was highly commended in the
Seam Butchery categories of
the competition.
winner was Welsh Young Butcher
2012 champion Tomi Jones of Jones Butchers Llangollen in
is a level three apprentice with Cambrian Training and has
more than 40 gold awards from product competitions across
the country. He rounded off his day by also winning the
category award in the Premier Products Competition for his
Stuffed Pork Tenderloin.
Collecting the highly commended trophy for the Barbeque
category was 21 year-old Neil Anderson from Invernesshire,
and a level three apprentice who works for House of Bruar,
Perthshire. Also highly commended on the day in the
Shop in Lathom, Lancashire. Ben is a level two apprentice
with Federation partner MEAT (Ipswich) who received the
February this year.
Premier Products Competition
In the Premier Products Competition independent craft butchers nationwide demonstrated
their skills winning 9 Diamond awards, 15 Platinum awards and 43 Gold Awards.
SUPREME CHAMPION
Craig Finch
Craig Finch Butchers
Pork Sausage
SAUSAGE CHAMPION
Craig Finch
Pork Sausage
CATEGORY WINNERS
PORK SAUSAGE
Craig Finch
SPECIALITY PORK SAUSAGE
Craig Finch
Beef & Horseradish Sausage
GOURMET BURGER
Charles Clewlow
H Clewlow Butchers
Kofta Lamb Burger
READY MEAL
David Lyons
Eric Lyons Limited
Carribean Chicken
MEAT IN PASTRY
Adam Lang
Langs of Wollaston
Sweet Dream Cold Eating Pie
BBQ PRODUCT
Charles Clewlow
H Clewlow Butchers
Smokey Beef Kebab
KITCHEN READY PRODUCT
Charles Clewlow
H Clewlow Butchers
Beef Trufﬂe
STUFFED JOINT
Tomi Jones
Jones Butchers
Tenderloin of Pork
• Premier Young Butcher 2013 Overall
winner - Ryan Healy receives his trophy
from NFMFT president John Mettrick.
• Premier Young Butcher Overall Highly
Commended - Matthew Edwards and
NFMFT president John Mettrick.
• Premier Young Butcher Kitchen Ready
winner - Tomi Jones receives his trophy
from EBLEX’s Dick van Leeuwen.
SUPREME CHAMPION

EXHIBITIONS
At MEATUP 2013, Datos Professional Solutions launched the latest
version of their Season Software Package which has been developed
for the meat industry – seamlessly linking operations in the Office,
Factory & Road. It contains features such as SOP, Traceability, Stock
Control, EDI, Pricebooks, Barcode Labels, Yields & Accounting System
to aid efficiency and usability.
DATOS PROFESSIONAL SOLUTIONS LTD
“Smurfit Kappa UK had a very successful first exhibition at MEATUP
2013. As market leaders in paper based packaging MEATUP provided
the ideal opportunity to gather key decision makers and suppliers
to the meat and poultry industry and showcase Smurfit Kappa’s
expertise and knowledge in this specialist sector.”
SMURFIT KAPPA UK
Towers Thompson is renowned for its high quality meat, poultry and
seafood products. At MEATUP we exhibited our premium branded
products including our “Kingdom” Extra Matured English Beef,
Stockman’s beef and “Kingdom” premium poultry. Customers also
had the opportunity to taste the new Tariq Halal products we have
introduced and they proved to be very popular.
TOWERS THOMPSON
We at Tasty Trotter offer a large range of outdoor catering equipment
which includes our signature hog roast oven. Our machines produce
succulent meat and enable the user to feed from 50-350 people in
one sitting. A favourite of established caterers our hog roast oven
is the ideal addition to an existing business. Manufactured to the
highest standards our equipment is built to last and perfect for the
hire market.
TASTY TROTTER
NDC exhibited its popular InfraLab benchtop meat analyzer for rapid fat,
protein, moisture and collagen content measurements, helping further
processors to control quality and batch parameters. Fast, accurate and
easy-to-use, InfraLab has been independently tested in both Europe and
Australia.
NDC
As a first-time exhibitor, Blue Cube were impressed with the new
enquiries they received for their range of portable temperature-
controlled storage solutions. MEATUP has been a good event
for increasing recognition of Blue Cube and their “passion for
performance”, which differentiates them from other rental companies.
BLUE CUBE

EXHIBITIONS
Mcdonnells: Best items of the show saving cost for the Butcher,
“Time Saver” Cook in Bag Oven or Microwave. Please contact us for
your FREE sample.
Pentic Retail Solutions: Popular items of interest were our durable
and bespoke Personalised Counter Tickets, especially the “animal
shapes” stainless steel spikes, tray clips and our Pentic stands.
MCDONNELLS/PENTIC RETAIL SOLUTIONS
The Biltong People – Emory St Marcus better known as Mr British
Biltong and his dedicated team have perfected and elevated Biltong
to a point where not only home sick South Africans buy it but British
and other Europeans also enjoy this healthy speciality regularly. 1st
Biltong producers in the UK, over 30 years experience, best tasting
biltong, best choices, best prices guaranteed.
ST MARCUS FINE FOODS
The Vacuum Pouch Company specialises in vacuum packaging which
Is used throughout the meat industry so we had some fantastic
feedback and picked up some new customers from giving out our
price list, brochures and samples, we look forward to the next show!
THE VACUUM POUCH COMPANY LTD
The RAPS (UK) stand found that although the ﬁrst day was a little
quiet the quality of the people visiting their stand was good. RAPS’
Ian Mackway said: “When the show opened its doors it really looked
the business and I congratulate the organisers on putting on a superb
show and marketing the vent. Whilst we would have liked to have
seen more people it certainly picked up the pace on the second day
and we found well worth attending.”
RAPS (UK) LTD
Equipment supplier Marel received a number of enquiries for their
Streamline deboning and trimming systems with Innova yield
monitoring, and their new Incoming Meat Inspection and Trim
Management Systems. Their I-Cut fresh meat portion cutters and
Polyslicer 1000 cooked meat slicer also attracted a lot of interest.
MAREL
35
As a leading global IT specialist for the meat industry, CSB-System
presented solutions for slaughtering, cutting and deboning processes,
providing full control, planning and traceability within our integrated
ERP and mobile-ERP software and hardware. CSB is looking forward
to further expansion in the UK and Ireland in the near future.
www.csb-system.com
CSB-SYSTEM INTERNATIONAL

EXHIBITIONS
Potatoes for butchers. Peka exhibited a range of ready cooked
potatoes ideal as meal accompaniments in 2kg packs with extended
chilled life. Peka potatoes decant into foil trays for sale. Use existing
marinades with the simple potatoes, garnish with cheese and herbs.
Quick to prepare, hygienic packaging, and will return excellent
margin.
PEKA KROEF B.V.
Teneo (UK) Limited are delighted with the quality and volume of
enquiries they received at MEATUP 2013. They had a lot of interest
in their ranges of tray sealing and vacuum sealing equipment. They
are pleased to have exhibited and look forward to MEATUP 2015 with
even more new equipment.
TENEO (UK) LIMITED
Great interest was shown in the Backsaver™ mobile bin tipper
demonstrated by Shareteq for handling a variety of containers, such
as Dolar™, Eurobins and barrels. The Backsaver™ eliminates
manual handling issues associated with unloading bins to greatly
speed up production and simultaneously remove the risk of back
strain injury to operatives.
SHARETEQ LTD
MEATUP was a good opportunity to talk to our home market. We were
able to talk to clients about the new WATOK regulations andemphasise
how our equipment helps businesses conform with the new WATOK
regulations. The company also showcased the New Universal Stun
Check and demonstrated how the device can provide transferable
records for auditing purposes.
ACCLES & SHELVOKE
MEATUP 2013 was a great opportunity for Multivac to launch our
NEW Processing Division, show our new range of Vacuum Fillers,
Mixers, Grinders, Bowl Choppers and Ovens/Smokers from Risco,
Laska & Schroter and our comprehensive range of cost effective
packaging equipment for the meat industry.
MULTIVAC
Tican Chilled celebrated further success at MEATUP 2013 where the
sales team welcomed new and existing customers to their stand. The
company displayed a selection of products at the show and feedback
on the quality and range of products Tican Chilled supply was very
positive. Tican Chilled continues to support the independent and
catering butchery sector across the UK.
TICAN CHILLED

EXHIBITIONS
MDS Ceia is pleased to report that they had great success at the
Meatup 2013 exhibition. Pete Higgins the MDS Technical Sales
Director had the following to say “We received a good level of interest
in our machinery and the many leads and new contacts gained has
made it a very worthwhile experience.
MDS CEIA
The Reiser stand saw a steady flow of visitors over the two days of
MEATUP. Whilst the numbers were not high overall the business did
pick up a number of valuable leads and the opportunity to showcase
a selection of its machines to visitors was worthwhile, according to
managing director, Ken Mossford.
REISER (UK) LTD
Smisco demonstrating the most hygienic conveyor system ever
manufactured at Meatup showing the potential and efficiency of
this new design, together with some of their range of Electronic
Sterilizers, Boot Washers, heavy duty stainless steel Mesh
Lockers, self-cleaning open floor drainage and many more for the
Slaughtering, Processing and Hygiene industry.
SMISCO
Friland, a daughter company of the Danish Crown Group, specialises
in Organic and Free Range Pork Production in Denmark. Working in
close partnership with Oliver Carty, located in the heart of Ireland, we
supply a range of branded and own branded pork, bacon and rasher
products. 2013 sees Friland celebrating 20 years in Organic and Free
Range Pork Production.
FRILAND
Proseal were happy to exhibit its latest E-seal technology delivering
a 92% reduction in energy and 260% increase in seal force. Proseal
also demonstrated its latest innovation in skin packaging technology.
Proseal were also delighted to present the Training Scheme of
the Year award to Fairfax Meadow Training College at the Industry
Awards.
PROSEAL

MEATUP REVIEW
Butcher Martin Crombie of Aubrey Allen was the winner
of the new and prestigious NACB UK Foodservice Meat
Craftsman Competition 2013.
Sponsored by BPEX, Blythburgh Free Range
Pork and the National Association of Catering
Butchers the competition was open to any
butcher supplying the foodservice market.
Six butchers were selected from the entries received
and all were given a side of Blythburgh Free Range Pork
and two and a half hours to produce a range of cuts, portion
control cuts, burgers and sausages demonstrating the value that
can be derived from a side of pork, the ability to add value to
chef to prepare kitchen ready to use cuts of meat.
Martin won a luxury week for two in London and received
an engraved salver.
Commenting on his win Martin said: “I’ve won a few
things but this is the biggest and most brilliant competition
I’ve done. It’s a real feather in not just my own cap but the
it as he explained: “I wanted to have a Thai theme as that
is extremely popular at present. I also wanted to make my
ingredients from scratch, not buy in ready-made products.
the things we feature in our shop.”
Trade sector manager for Foodservice
BPEX, Tony Goodger said: “From my
perspective, what made Martin’s work
stand out from the other competitors
and where he scored higher
marks from me were his clear working method,
comfort with the meat and the knife. His knife
skills and precision cutting on portion control.
He used glazes, marinades and fresh herbs and
spices to add value and his burgers and sausages
were the stand out products when compared to the other
competitors sausages and burgers, delivering fantastic
The Q Guild national cutting competition had the theme
summer eating and contestants had to cut a chuck of beef,
shoulder of lamb, D rump and a loin of pork. EBLEX was
the main sponsor, BPEX donated the pork and McDonnells
sponsored the prizes.
NACB UK Foodservice Meat Craftsman Competition 2013
COMPETITORS
Joe Smith Lishmans of Ilkley
Nick Clayton-Gale Aubrey Allen
Nigel Rose Walter Smith Fine Foods
Andrew Edmonds Bradwell Butchery
Liam Kirk Cranstons Cumbrian Food Hall
The event was won by Nigel Rose
from Walter Smiths who said: “If you
enter competitions you’ve always got to
be willing to lose, but sometimes you’ll
come out victorious and it’s always a great
feeling. I want everybody to appreciate
that Walter Smith are a top end high-class
butcher, we’re one of the oldest butchering
companies in the country and we’ve served
the people of the Midlands high-quality fantastic meat for 127
years now. I did a lot of groundwork before hand, when other
people have been sitting watching Coronation Street I’ve been
watching the EBLEX videos. I was really pleased to win.”
During the 2013 show MEATUP around 20% of exhibitors
re-booked for the 2015 event, demonstrating a vote of
confidence in this year’s exhibition.
“We have exciting plans for MEATUP 2015, which will take
place on 1st-2nd July,” confirmed Graham Yandell. “We
will be making further improvements to our competition
arena and re-introducing workshops/
conferences within the exhibition hall
with some hard-hitting speakers. We are
determined to provide a professional, top-
class event aimed at bringing more and
more of the industry together on each occasion.
This exhibition is backed by the industry, for the industry.”

HALL 11, NEC BIRMINGHAM
1st & 2nd JULY 2015
WWW.MEATUP.CO.UK
Thank you to everyone for 2013
and we look forward to seeing you in 2015.
Bookings have already been taken by Angela Cofﬁll,
so to reserve your prime position, book your stand now!
Call Angela on 01908 613323 or email her at angela.c@yandellmedia.com.
THE EVENT THAT’S OUT OF THIS WORLD!

Elizabeth Lamb looks at how a sound bite approach to reporting may have distorted
a recent House of Commons report.
‘Eat less meat and save the world’.
‘ a ew da s awa rom a signi ant ood shortage’.
‘Global surge in meat is unsustainable’.
W
e are all familiar with the sound bite: a
snappy summary used to grab the interest
of the reader, listener or viewer. In
the competitive world of 24
hour rolling news, the merits of the sound
bite have gained such importance that its
failings have been tolerated.
The danger of the sound bite is
that in sensationalising an issue to
grab your attention, it fails to offer
balance – the prerequisite of good
journalism. The lack of balance both
distorts the news report and facilitates a
particular view to be promoted or agenda to
be pursued.
I fear that, to a large degree, has been the fate of the
recent House of Commons report, Global Food Security.
MEDIA COVERAGE
We all read the newspaper reports – and shuddered.
We have to eat less meat in the UK – because the ‘massive’
increase in its consumption has caused unprecedented
spikes in global commodity prices; led to destruction of the
rainforests; caused an obesity crisis; resulted in one food crisis
after another in the developing world. In short, an agricultural
Pandora’s box (how’s that for a sound bite?).
The other aspect to be reported was the recommendation
that the Government set targets for food waste
reduction (we waste as much as 30% of our
food) for producers and retailers and
introduce sanctions for failure to meet the
targets (Government by targets – have
MPs still not learnt?).
However, while these two points
grabbed the headlines, they made up
a relatively minor part of the report.
The report came from the International
Development Committee, which is
appointed by the House of Commons to
examine the expenditure, administration, and
policy of the Department for International Development
(DFID). It makes interesting if sometimes disturbing but
always thought-provoking reading.
For example:
biofuels from its target that 5% of transport fuels should be
derived from biofuels
Red meat –killing you and slaughtering the planet?
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a great unmet need for contraception and, says the
DFID, “must maintain this focus on women’s
reproductive rights”
corporations are buying up areas of land previously
farmed by smallholders – with allegation that this is
sometimes done without the farmers’ informed consent
export controls and the judicious use of state sponsored
stock-holding.
Against some of these global factors, highlighting the need
for UK consumers to cut back on meat consumption is to
Yet I can muster no sympathy for the committee that its
report has been so received and reviewed as to be almost
trivialised. MPs are well-versed in the art of the sound bite
and should know better. Indeed, the committee chairman
was quoted as saying that the UK is never more than a few
assertion to call for UK consumers to cut back on how often
they eat red meat.
CRISIS WHAT CRISIS?
from a food shortage. It’s not quite in the same league of
scaremongering as the infamous ‘45 minutes to launch
substantiating reference in the report other than a view that
in Britain we don’t store food in the conventional sense.
Rather our ‘storage’ is all on the motorways, driven by a just-
in-time system of food distribution – and if our lorry drivers
were to go on strike ...
Buried away in the reported detail of the evidence given
by those called to the committee is an illuminating exchange
between the committee chairman and Tim Lang, Professor
of Food Policy at City University, London. Professor Lang
has some well-known if somewhat trenchant views on
today’s food scene – and, undoubtedly, an agenda. He
argued that the “rich world” practises a model of agriculture,
food production, distribution and consumption that is
unsustainable. He then told the committee that what it
needed to do was establish the big framework needed to
ensure a global consensus for the 21st century because
without it: “we will have a mess in policy terms.”
I didn’t attend the committee’s session and have only the
written report of the proceedings, so can only surmise that
Professor Lang was modestly humble in delivering his view.
It did though, prompt the committee chairman to say:
“I guess I asked for that.”
And for Prof. Lang to respond: “You did. You should not
have asked me.”
So I wonder why the committee did not ask such
representatives of the red meat industry as EBLEX to ask
what sustainability means from the supply side. EBLEX
could have pointed out that UK citizens are already eating
less red meat, with per capita consumption now less than
in 2007 for beef, pork and lamb. In a report published
last year, EBLEX pointed out that in England alone, the
red meat industry’s net contribution to the economy is
conservatively estimated at £1.6 billion.
That in itself is not to be sneezed at. Then add factors
such as the level of rural employment in agriculture
which provides such an invaluable contribution to the
sustainability of rural communities; the aesthetic value
of farming landscapes; the critical contribution of the
industry to food security; the potential contribution to
maintaining equilibrium in carbon stocks and emissions;
and even an enhanced sense of national pride that comes
from a world-class industry, and we begin to get a more
rounded and balanced view.
Where Professor Lang is right is in emphasising the
need for a big framework and for a global consensus. But
to explore matters in a single-issue fashion and then to
encourage a sound bite approach to the reporting of it, is
to unpick the stitches that thread together the very fabric
of our way of life. A way of life in which the red meat
sector plays a crucial part and whose sustainability should
be encouraged if we are to maintain our way of life.

MORRISONS MARKET STREET
T
A steak
in
Morrisons is the ﬁrst UK major multiple to introduce a Steak Bar into
its ‘Market Street’ in-store butchery department. Meat Management
visited its Milton Keynes store to learn more.
Britain’s Got Talent
LOUD AND PROUD
Britai
Morrisons now has around 2000
butchers and all are academy
trained regardless of experience.

MORRISONS MARKET STREET
• Kevin Essex,
butchery manager
of Morrisons in
Milton Keynes.
• Paul Robinson, Morrisons
store project manager.

HIGHLAND SHOW
S
erious concerns over the future of livestock supplies
dominated debate during the Royal Highland Show
with meat sector and farming leaders united in
their lobbying of government ministers for a long-
term support structure strong enough to encourage producers
to remain in business.
Dire warnings on the continuing decline in livestock
numbers came from all quarters, with the implications for the
meat trade being spelt out in graphic terms.
cattle a year. “Despite prime cattle prices having reached an
all-time high, the cost of feed, fertiliser and fuel means that net
margins for many remain wafer thin and, in some cases, are
even negative.
suckler cows, the thought that we’ll get increased numbers of
cattle coming out of Scotland in the future is pie in the sky.”
of product excellence
Meat Management reviews the highlight of the Scottish calendar, The Royal
Highland Show.
Borders farmer John Campbell, best known for his success
in creating the UK’s second largest egg business, said he
didn’t see any signs of the recent decline in livestock numbers
being halted or turned around.
production at present.
“Suckler producers have had a horrendous time in recent
years, and a terrible time over the last winter,” he said.
“Unless real subsidies are brought back into this area, I think
it will remain in terminal decline.”
Brian Pack, former chief executive of Aberdeen and
Northern Marts, and head of the Scottish Government’s CAP
breeding stock numbers, which has been running unchecked
“Suckler cow production is an inherently expensive process
and very demanding on labour, two key reasons why people
Declining supplies dominate
Royal Highland display
• QMS stand at this year’s show.

HIGHLAND SHOW
are continuing to move out of production,” he said. “Unless
a subsidy regime is created which actually encourages the
keeping of cows, we can’t hope to get a change.”
QMS CAUTIOUSLY OPTIMISTIC
Jim McLaren, chairman of Quality Meat Scotland
(QMS), headlined his Highland Show presentation by
stating that the Scottish red meat industry could look to the
faced. That view certainly held true for his comments on
product quality, especially the Scotch label’s success in the face
of the ‘horsegate’ scandal.
that ‘knife edge margins’ were being endured by many in the
processing sector; a part of the meat supply chain which had
seen considerable change in the past year.
“Key to the future is achieving critical mass of raw material
and it is vital we maintain the livestock numbers needed to
satisfy the demand for our world-acclaimed brands,” he said,
adding that the successful outcome of the CAP negotiations
and the ability for Scotland to continue with, or indeed
increase, its support for the suckler cow in the form of a
coupled calf payment was the central to this whole issue.
Alan McNaughton, president of the Scottish Association
intransigence over coupled support for livestock producers was
placing every link in the meat chain at risk.
market economics, but the commercial reality of the past eight
encourage production have seen stock numbers remain secure,
at worst, and increase in some cases,” he said.
“At the same time, UK production continues to decline with
even prices reaching £4 a kg, failing to produce any evidence of
a shift in production attitudes.”
POLITICIANS’ PLATFORM
The Highland showground also provided government
ministers, both Scottish and UK, with a platform to
expound on their differing solutions to the current ‘down-
cattle/down-sheep’ trends.
Richard Lochhead, Scotland’s Cabinet Secretary
for Rural Affairs, told a QMS breakfast gathering that
maintaining livestock numbers in Scotland is ‘essential to
maintaining a red meat industry’.
“That’s why a good deal on coupled support is crucial,”
he told a hugely receptive audience of meat industry
leaders, supermarket executives and farmers. “The decline
in Scottish livestock numbers needs to be reversed, which
is why we need the UK Government to argue hard for the
same level of support as other countries are getting and
what Scotland is seeking.”
Continuing with a presentation which became ever more
Heath, the Cabinet Secretary said that he didn’t believe
the UK Government would argue in the best interests of
foretaste of the independence debate in which he was due
to be involved later in the show, the attack drew strong
support from the breakfast guests.
in the Council of Ministers more often than Scotland’s
livestock sector, or any livestock sector for that matter,”
said Mr Lochhead. “Actually, the last time I checked, beef
and lamb was more important to Scotland than sugar.”
In the old days, of course, when the Royal Show
at Stoneleigh provided politicians from all sides with
their prime annual farming platform, UK ministers
were able to deliver their messages on ‘home’ soil.
The demise of the Royal, however, means that a key
• Lady Claire Macdonald presented the award to Robert
Watson, ﬂanked by Douglas Scott, chief executive of
the Scottish Federation of Meat Traders Association.

HIGHLAND SHOW
part of the industry’s public debate has shifted to
the Highland, particularly so this year with the event’s
Reform showdown.
by Scotland’s Secretary of State, Michael Moore, duly
took their turn in meeting industry and commercial
leaders at the Highland, pausing for the standard circuit
of media sessions to explain how ‘useful discussions’ had
taken place.
example, on his apparent U-turn over the role of coupled
support for Scottish livestock, David Heath concentrated
on his department’s desire to deliver maximum support
namely that Scotland’s Government were the ones who
would actually have to decide long-term how to divide
whatever spoils emerged from CAP Reform.
DÉJÀ VUE
course, the showground debate, while absorbing at the
time, will only count if there is a genuine end product in
terms of the right kind of support for the right kind of
conclusions are now known working through the ‘devil-
in-the-detail’ package, leaves plenty for industry and
government to battle over in the next few months.
“I think coupled payments could stop the decline,”
said Brian Pack. “That’s the best we could hope for,
however, as they’re not going to cause a quick recovery in
production and we don’t want to go there again. However,
we to need enough to make a difference, to encourage folk
to stay in production.
certainly can’t go back to ewe headage payments because
you can run a great dose of poor quality ewes that don’t
there either. As they say, we’ve been there and got the
tee-shirt. So, I am concerned about sheep, especially with
numbers having declined constantly.”
Pressed for his ‘favoured solutions’ given the necessary
political and industry will to deliver them, Pack
highlighted the need for a better approach to encouraging
new entrants into farming, real but realistic subsidy
backing for cattle and sheep producers and an acceptance
by the meat industry that ‘we’re going to have to look
probably helped by sexed semen progress to get the very
best of that process.
It would be wrong to conclude any review of the Royal
Highland, however, without taking time to focus on what all
the fuss is really about, namely that Scotland produces some
great cattle and sheep and has done for a very long time.
four-day run; farmers, meat companies and supermarkets all
willing to invest in displaying Scotland’s farm production,
processing and products, and with politicians willing to
walk the showground to meet and greet, the message that
and clear.
Scottish livestock remains are at the heart of Scotland’s
environmental, social and economic sustainability with the
whole industry deserving proper recognition as the unsung
heroes of the food security debate commented Jim McLaren.
sets our brands apart, from world-leading quality assurance
behind our Scotch Beef, Scotch Lamb and Specially Selected
Pork labels to our high animal health and welfare and our
natural, grass-based cattle and sheep production systems.
As such, QMS is proud to represent this fabulous industry
at home and abroad and looks forward with optimism to a
strong future for the whole industry.”
• Richard Lochhead, Cabinet Secretary for
Rural Affairs
Working through the devil in the detail of the
CAP Reform conclusions leaves plenty
of room for industry and government to
battle it out over the next few months.
• HRH The Princess Royal joined youngsters cooking
in the Scotch Beef Children’s Cookery Theatre.

MEAT MATTERS
agree with the outcome of the review
T
he last few weeks have been
very informative for those
in the industry and the press
that have the time to browse
the FSA’s website. They will have found
the EFSA proposals for modernising
meat inspection, a report on the Agency’s
response to ‘horsegate’ and a report by
up on the website but the last could only be found amongst the
papers for FSA’s recent Board meeting on 16th July. One might
I have long held the view that the EFSA report provides
little hope of a reduction in the burden of controls at meat
plants. Although it recognises the limitations of ante
and post-mortem inspection for the protection of public
health, it stresses their usefulness for animal health and
welfare surveillance, and a recommendation that wherever
possible post-mortem inspection should not involve
handling to prevent contamination is unlikely to produce
also recommends a targeted approach, on farm and at the
with each species with an increase in the use of food chain
information. It looks very likely therefore that modernisation
of meat inspection will actually result in increased
controls. This would be some result given how numerous
commentators have held this whole process as a one way
ticket to a brave new world of proportionate and risk based
controls. However this may not be a problem as long as the
controls, new and existing are made the responsibility of the
At the time of the Tierney Review it was the Board’s long term
aim that inspection tasks should be transferred to operators,
but it is unclear at present what FSA’s negotiating line will be
when discussions start on turning the EFSA recommendations
into legislation.
recommendation concerns the need for FSA to plan for the
future. The report recognises that the future may be
uncertain but suggests the Agency considers
likely scenarios and plans accordingly. We
believe that in light of the EFSA report the
Agency should be planning for more
responsibility to be given to operators, in
which case outsourcing of inspection as
an immediate step would appear to be
a no-brainer.
We were pleased to see that NAO picked up on a number
of issues we raised with them during our discussions, such as
the need for changes to meat inspector terms and conditions.
They recommend FSA should consider an independent review
which given industry has been told for years that ‘we are on
the verge of agreement with the unions on modernising Ts &
Cs’ seems a statement of the bleeding obvious in one sense
but why have they not been sorted anyway when pretty well
all other public sector bodies have already done it? They are
also very critical of FSA’s current charging system which it
them all along but to no avail) so now FSA has appointed a
chairman to work with industry over the next 18 months on
a new charging system so we shall have to wait and see how
that all pans out. Less positive is FSA’s comment in the recent
board paper that if industry does not agree with the outcome
of the review then FSA will impose a solution. I thought we
were working together these days!
Meat inspection, ‘horsegate’
and FSA efﬁciencyAIMS director Norman Bagley reports on
carts being put before horses.
One other work stream referred to in the same paper at the
are being asked to take part in. Any FBO approached will
and we are therefore unclear as to why it forms part of the
Agency’s response to the NAO. We still believe that there
presence as allowed by EU Regulations in slaughterhouses
that operate ‘discontinuously’ i.e. 90% of GB slaughterhouses;
increased use of PIAs in the poultry sector; and cold
inspection in small plants. This seems to be an area that the
NAO may not have been fully briefed on which is somewhat
disappointing to say the least.
That leaves the ‘horsegate’ report commissioned by
FSA itself and conducted by Professor Troop. It includes
recommendations that FSA improves its intelligence across
the food industry, and there is more clarity over which
government departments do what. Amen to that! My question
before all the formal investigations and reports
into ’horsegate’ had been completed? Indeed
the DEFRA enquiry, which is clearly the most
important given that their Ministers were
ultimately the poor chaps that had to stand
just starting and does not report until later
in the year? Carts and horses?
Less positive is FSA’s comment in the
recent board paper that if industry does not
then FSA will impose a solution.

NFMFT CONFERENCE
T
his year the National Federation of Meat & Food
Traders celebrates its 125th anniversary. Meat
Management reports from its recent AGM and
conference in Manchester.
When Edward Darby, prompted by his colleague William
Field, sent out invitations on behalf of the Yorkshire
Confederation of Butchers Associations in February 1888 to
butchers across the ‘three kingdoms’, he did so because there
was concern in the trade about the impact of regulation and
very little seems to have changed.
This year the National Federation of
Meat & Food Traders celebrates its
125th anniversary. Meat Management
reports from its recent AGM and
conference in Manchester.
Has the NFMFT
really turned a
corner?
• Master pie maker Simon
Haigh at work.

NFMFT CONFERENCE
Speaking at the NFMFT AGM newly appointed president
John Mettrick seems to think some things have changed and
is determined to play his part: “European regulation and
industry guidelines have replaced the animal and public
health acts of the 1880s and Full Cost Recovery, the survival
of small abattoirs and prices for stock has replaced the penal
charges of Victorian railway companies.”
“In the past year this Federation has continued to improve
and expand its service to members – The Federation has
activity, and could only have done this by working with
others and with the help of others.
MASTERCLASSES
Simon Haigh is a master pie maker and runs Bolster
Moor Farmshop and he presented a master class in making
the perfect pie, which clearly runs in the family as his son
Luke recently took part in the International Young Butcher
Competition and created an outstanding Jubilee Pie.
Ieuan Edwards gave a highly interesting presentation on
the Pros & Cons of Supplying Supermarkets. Edwards of
Conwy supplies a number of multiple retailers with
branded product and built a substantial manufacturing
not have happened without the assistance of the Welsh
was that as a retailer I was used to having access to no or
very little assistance. However, as a manufacturer, it’s a
whole different ball game, there are grants and assistance
out there. Being a manufacturer is very different from
learn quickly.”
One of the keys to his success Ieuan believes was that
he decided he was going to serve all the major retailers –
not just one, which would have meant having all his eggs
in one basket. “I do think that is key, otherwise I think
you do put yourself at the mercy of one customer, which
is alright when the going is good.”
· Online training
· Loyalty Cards
· Establishment of the Premier Butcher brand
· Premier News
· Premier Promise
· Premier Value
· Revamped Employment advice has reduced frequency
of tribunals
Successes over the last 12 months
experience, which by and large had been good and he did
admit that knowing what he knows now he would still do
it again. “Make no mistake the people the supermarkets
have working for them are highly intelligent, clever
people and some of the hardest negotiators you are likely
to meet. One thing I did learn quickly is that you have to
accept that you have no control over the retail price they
choose to put out your product at.”
• All the presidents men... past
and present!
• John Mettrick presents
honour to outgoing president
Michael Beaumont.
Members heard how one
retailer has successfully
expanded his business and now serves
• Mrs Mettrick receives Ladies
Jewel from Mrs Beaumont.
all of the major supermarkets

50
Proseal uk Ltd
Adlington Estate Adlington Cheshire SK10 4NL
telephone 01625 856 600 fax 01625 856 611
email info@prosealuk.com website www.proseal.com
proven performance and reliability
designed and manufactured in the uk
Automatic in-line tray
sealing system
• 45+ packs per minute
• Optional ‘free flow’ gas flush
(MAP) available for extended
shelf life
Automatic, large capacity, high speed
in-line tray sealing system
• 75+ packs per minute
• Optional ‘free flow’ gas flush (MAP)
available for extended shelf life
• New GT1V automatic, large capacity, high
speed vacuum MAP in-line tray sealing
system, designed to cut labour costs and
produce up to 32 packs per minute
Automatic, large capacity, high speed
in-line tray sealing system
• 90+ packs per minute (GT2)
• 120+ packs per minute (GT2 Twin)
• Optional ‘free flow’ gas flush (MAP) available
for extended shelf life
• New GT2V automatic, large capacity, high
speed vacuum MAP in-line tray sealing system,
designed to cut labour costs and produce up to
48 packs per minute
Automatic, extra large capacity,
high speed tray sealing system
• 98+ packs per minute (GT3)
• 170+ packs per minute (GT3 Twin)
• Optional ‘free flow’ gas flush (MAP)
available for extended shelf life
tray sealing machines
introducing our latest
For more information visit www.abc.org.uk
or email info@abc.org.uk
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MEAT MANAGEMENT July/August 2013 www.meatmanagement.com
www.meatmanagement.com

NFMFT CONFERENCE
The perfect competition sausage
Competition champion Allan Bennett gave a Masterclass in
making the perfect competition sausage. Here’s his
top tips:
1. Ensure all gristle and bone is removed from meat and
check the core temperature is below five degrees Celsius
prior to mixing.
2. Add seasoning event to meats first and roughly mix
to disperse. This is important to ensure the salt in the
seasoning starte to draw out the meat protein when
the water is added. Ensure the added water is iced to
maintain the lowest temperature during processing.
3. Add two thirds of the ewater and contune to blend into
the mix until it becomes sticky. This is the point at which
the myosin in the meat is binding the meat muscle, fat
and water together. This is critical to achieve a stable
mix that will retain fat and water during cooking.
4. Add the dry rusk and mix thoroughly. When spooling
the skins onto the nozzle draw them through two
fingers to expel all free water as this will cause splitting
during cooking.
5. When packing the filler, ensure all air is expelled from the
sausage mix to avoid air pockets in the filled sausage.
Weigh off a 16oz/454g length of filled casing and link this
equally into a hank of six sausages – this will be your fresh
sausage entry.
To create the best presented individual sausage for cooking,
Allan suggests the following simple technique:
· Cut six slits in either side of an M3 tray
· Weigh off 160z/454g of filled sausage as before and twist
into six equal sausages
· Cut these into individual sausage and then spin each equally
to compress the mix to create a well-filled casing
· Place each sausage onto the tray and full the free skin at
each end through the slits in the tray – this will hold the
shape while the sausages are rested overnight in the fridge.
Cooking tips
· Shallow fry for best results
· Even cook for 14-16 minutes
· Turn regularly
· If Devro casings used touch
the cut ends in the fat of the pan to seal ends and
reduce cook out
· Cook on the morning of the competition
· Ensure sausage is fully cooled when delivered
for registration
• John Mettrick is determined to
raise the Federation’s profile.

It’s all about quality time
hccmpw.org.uk
EatPGIWelshLamb.com
Campaign ﬁnanced with aid from the
European Union and Hybu Cig Cymru
– Meat Promotion Wales (HCC)
Welsh Lamb has been reared for hundreds of years;
generations of Welsh Lamb farmers have perfected
their husbandry skills and ﬁltered them down over
the decades. It’s just one of the reasons that we have
been awarded PGI status, the highly sought-after
marque which guarantees that you are buying a
genuine product. Pass it on.
His great, great, great,
great, great, great,
grandfather taught him
everything he knows.

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