AHDB has launched the latest version of its tool, the Meat Purchasing Guide, as a digital edition with 170 pork cuts now added.
To increase awareness of lesser-used cuts and improve quality, the meat dictionary saves chefs, meat buyers and butchers time – enabling professionals to locate cuts and view products as they order from suppliers.
For the export market, parts of the guide have been translated into Spanish and French to aid promotion of quality assured British meat. It now features more than 700 cuts for beef, veal, lamb, mutton and pork, the online version sees each cut supported with step-by-step cutting specifications.
Leading authority in butchery, new product development and meat processing skills, AHDB’s Business Development manager, Dick van Leeuwen, created the guide.
He said: “We’ve already helped the industry to improve carcase balance by adding value to under used cuts, improving cutting methods via seam butchery, developing and promoting new cuts on menus. This updated digital edition will take us further.
“As the British meat industry looks to open new markets, this tool is an essential marketing and buying aid which can be viewed anywhere in the world. Since its launch in 2015, almost 50,000 printed copies of the guide have been taken up by the industry with an additional 40,000 downloaded from the website.”
The Meat Purchasing Guide is free to use and download from ahdb.org.uk/meat-guide-search. It is also available as an app for either Android or iPhone.
A thousand printed editions can be ordered free of charge on a first come first served basis from julie.bird@ahdb.org.uk.
Additionally, pork-training modules have been added to AHDB’s Meat Education Programme, which is also available online at ahdb.org.uk/trade.
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.
