A new ‘Cow Beef Guide’, exploring different classifications and qualities of cow beef, is the latest addition to EBLEX’s series of knowledge transfer guides for industry.
It explains the differences between dairy and suckler cows and describes how cow beef is used in the supply chain; because the meat tends to be less tender than prime beef, it is more suited to longer, slower cooking methods. It is also used for burgers, mince and dice products. The guide also covers carcase classification, conformation and fat levels for cow beef and includes images for ‘R’, ‘O’ and ‘P’ carcase classifications.
Business development manager for EBLEX, Dick van Leeuwen, who produced the guide, said: “EBLEX has produced a series of knowledge transfer guides which have been developed to add value to the beef and lamb industry by improving the training resources available to businesses in the supply, processing and independent butchery sectors. The ‘Cow Beef Guide’ goes back to basics and contains useful examples of carcase classification which can be referred to time and again.”
He added: “We will continue to develop our range of knowledge transfer resources, adding new guides over time as the feedback from industry has been incredibly positive.”
Printed copies of the ‘Cow Beef Guide’ can be ordered by calling the Quality Standard Mark (QSM) Scheme* Hotline on 0845 491 8787. The guide is also available to view online by visiting www.eblextrade.co.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.
