The only regular meat trade publication directly serving the UK meat industry.
Read the latest issue >
Latest News
Autumn Budget “a bad Budget for farm confidence”
Government has announced the Autumn Budget, as industry finds the changes will add costs to “already steep margins”.
Advertisement
Nominations now open for the Institute of Meat / Worshipful Company of Butchers’ prizegiving
Nominations are now open for the Institute of Meat (IoM) annual prizegiving which rewards outstanding butchery and abattoir apprentices, as well as recognising the excellent training providers and company training schemes that support them.
Latest science to understand meat and livestock’s role in society
Global scientists and experts have gathered to present and discuss the current state of research and application for critical topics associated with the role of meat and livestock in society.
Meat Management team celebrates UK Sausage Week 2024
The Meat Management magazine team is celebrating the great British banger in style as part of this year’s UK Sausage Week initiative.
HCC begins new CEO recruitment
After a period of “turbulent change”, Hybu Cig Cymru – Meat Promotion Wales (HCC), the red meat levy body, is now looking to recruit its new CEO to lead the organisation into its next phase of development.
Latest Issue
Your October edition includes: the 2024 Meat Management Industry Awards Review, an interview with Women In Meat Industry Awards host Annabel Croft, retail butcher focus, plus lots more inside.
Advertisement
Everything you need to know about the Meat Management Industry Awards can be found through our dedicated website.
Click here
Opinion
A System in Need of Reform
Executive Director at AIMS, Jason Aldiss, looks at the value of meat inspection in abattoirs.
How reassuring is AFS?
The origins, challenges and the polarised opinions surrounding assured food standards (AFS).
Getting to the bottom of BTOM
The costs of the UK’s new security and sanitary controls have been vastly underestimated.
Is fairer food labelling reasonable?
Defra’s fairer labelling consultation may pose problems for the UK pig industry.
Advertisement
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.
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
Interested in wider food industry content?
For the latest news, market insight and opinion impacting the food industry:
Click here
- Contact us
- Media Pack
- Topics A-Z
- Terms & Conditions
- Privacy Policy
- Cookie Policy
- © Yandell Publishing Ltd