Peter Rushforth of Swan’s Farm Shop near Mold in Wales has begun a month-long visit to the USA, which will enable him to study the cutting edge of beef butchery and the new consumer-friendly steaks.
A Hybu Cig Cymru – Meat Promotion Wales (HCC) scholarship has allowed Rushforth to make the trip, which will see him visit the Meat Animal Research Centre at Nebraska University, before visiting Portland and Jacksonville in Oregon and Santa Monica in California.
The trip will see Rushforth explore recent US trends to produce a wider range of forequarter steaks by combining good butcher’s skills with modern consumer needs.
“I am interested in both adding value to the forequarter – finding alternatives to the traditional mince usage – and also looking to diversify into cooked and cured meats alongside our premium fresh Welsh Lamb and Welsh Beef products,” Rushforth said.
“A good butcher can add £300 to a beef caracase by maximising the quality cuts and minimising waste. By utilising these American-style cuts I can add a further 20% to 30% to the forequarter, bringing better returns to the whole supply chain.”
Rushforth will return to Wales in March to submit a full report of his findings to HCC. He will also hold a number of speaking engagements throughout the year to pass on his experiences to other industry professionals.
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.
