EBLEX has launched edition six of its highly acclaimed Meat Purchasing Guide. As well as providing a comprehensive specification and coding system for almost 500 Quality Standard Mark beef, veal, lamb and mutton cuts, the Guide also now includes 96 pork cuts developed by BPEX.
The addition of the pork cuts further enhances the Guide’s usefulness to both caterers and suppliers alike and brings consistency and uniformity to the market. Other new additions to the Guide include individual beef shoulder muscles and a range of beef shank portions.
The user-friendly Guide features an image, description and unique identifying code for each cut. It works in conjunction with the Cutting Specification Manual, which contains step-by-step instructions showing how to prepare cuts. The Cutting Specification Manual is featured on a CD ROM with comes free with the Guide.
Business development manager for EBLEX, Dick van Leeuwen, said: “We collaborated closely with BPEX to include a wide range of pork products into the sixth edition of the Meat Purchasing Guide, and this will undoubtedly benefit meat buyers and suppliers. The updated Guide will encourage uniformity across the red meat supply chain and help to eradicate inconsistencies.”
Copies of the latest version of the Meat Purchasing Guide, which is free to Quality Standard Mark members, can be ordered by calling the Quality Standard Mark (QSM) Scheme Hotline on 0845 491 8787.
The Guide and step-by-step cutting specifications are available to view and download from www.eblextrade.co.uk and can also be downloaded to a mobile device for use when on the move.
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.
