The only regular meat trade publication directly serving the UK meat industry.
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Excitement builds for 2024 Women In Meat Industry Awards
All roads will lead to the Royal Lancaster Hotel in London next week when the 2024 Women In Meat Industry Awards ceremony takes place on Friday evening 29th November.
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Farmers lobby Westminster in major protest
Farmers have staged a mass lobby and protest to Westminster and their own MPs against the proposed Inheritance Tax (IHT) changes and the impact they say it will have on UK food producers.
University students to debate climate targets and meat consumption
Ireland universities are set to face-off at the semi-final and final stages of this year’s Great Agri-Food Debate (GAFD) on Thursday 28th November at South East Technological University (SETU) Waterford.
Scottish butcher recognised with ‘Love Your Local Butcher’ Award
An Aberdeenshire butcher has been crowned the best loved in Scotland as part of a Scottish Craft Butchers awards lunch.
Nicholas Saphir to stand down from role of AHDB chair
Nicholas Saphir will stand down from the role of chair at the Agriculture and Horticulture Development Board (AHDB) in March 2025.
Latest Issue
Your November edition includes: an interview with Andrew Brodie of Avara Foods, Jude Capper talks beef production, the UK Sausage Week awards review, plus lots more inside.
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Rewarding and recognising outstanding female talent within the UK meat industry, including the Meat Businesswoman of the Year. Join us to celebrate at the five-star Royal Lancaster Hotel, London on Friday 29th November.
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Reaping a bountiful meat harvest means higher yields and improved efficiency
Processors want to add maximum value to every animal. Yield loss from leaving muscle meat on the bone after the deboning process is expensive.
Sustainable and environmentally sound packaging is about more than just materials
Reiser UK’s packaging specialist explains why manufacturers should weigh up the ‘whole package’ when it comes to being sustainable.
Advancing Sustainable and Cost-Efficient Labelling Solutions
Bizerba (UK) Ltd has launched the new PAS-I CleanCut®, offering flexibility, sustainability, and cost-efficiency in labelling.
The resilience and growth of Belgian pork exports to the UK
Belgian Meat Office discusses the resilience and growth of Belgian pork exports to the UK.
Customisation will be key to burger development next year, says Marel
The ability to create customisable, high-quality burgers will give processors a competitive edge, according to Marel.
The right precision tool makes all the difference
The Goldschmaus Group optimises processes and yields in meat processing with trimmers and skinners from Bettcher.
‘Grind-mix-grind’ method key to the perfect sausage, says Reiser UK
Richard Watson, managing director of Reiser UK, spoke to Meat Management about manufacturing high-quality sausages on an industrial scale.
“Pioneering” TREIF HAWK portion cutter helps automate butchery sector
Global product manager at Marel, Volker Pütz, to discuss the machinery supplier’s recent success with German butcher and wholesale grocer Möllers.
Reaping a bountiful meat harvest means higher yields and improved efficiency
Sustainable and environmentally sound packaging is about more than just materials
Advancing Sustainable and Cost-Efficient Labelling Solutions
The resilience and growth of Belgian pork exports to the UK
Customisation will be key to burger development next year, says Marel
The right precision tool makes all the difference
‘Grind-mix-grind’ method key to the perfect sausage, says Reiser UK
“Pioneering” TREIF HAWK portion cutter helps automate butchery sector
Everything you need to know about the Meat Management Industry Awards can be found through our dedicated website.
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