A series of 35 specialist Hybu Cig Cymru – Meat Promotion Wales (HCC) courses have boosted red meat industry know-how of shopper preferences and abattoir workings, according to feedback from its attendees.
Over the past 12 months HCC has staged carcase classification courses at abattoirs across Wales, with nearly 400 industry representatives in attendance.
The courses covered live selection and assessment, carcase viewing and grading, current abattoir and consumer requirements and animal health and welfare. They also sought to help break down the barriers between farmers and processors by explaining in depth retail requirements and the need to target full carcase returns when rearing.
Luned Evans, HCC’s industry development officer, said: “HCC is very pleased that the formal feedback we undertake shows the selection for slaughter courses have been so very well received. It shows that participants reckoned their specialist knowledge increased during the visit by between 30% and 50%.”
According to HCC the results were consistent across venues and species.
“None of us can control the global factors that have had serious impacts on lamb prices in the last 12 months but these courses show that farmers can fight back and maximise the value of each animal by meeting consumer preferences,” Evans said.
The courses offered by HCC have mainly focused on lamb in content, but beef and pork events are also scheduled by HCC.
A new round of events are scheduled to begin in May. Those interested in attending are asked to contact HCC.
For more information visit hccmpw.org.uk.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
