Welsh Beef joins Welsh Lamb in Oritain traceability deal Welsh Beef has joined Welsh Lamb in being traced and authenticated by food technology specialists Oritain, working in partnership with Hybu Cig Cymru – Meat Promotion Wales (HCC).
HCC said with their Protected Geographical Indication (PGI) and international premium brands, Welsh Lamb and Welsh Beef are among the most sought-after meats by consumers and top chefs.
In 2018, HCC formed a pioneering partnership with food technology specialists Oritain to protect Welsh Lamb s credentials and reputation by authenticating genuine products through forensic science. After the success of this award-winning programme, they are now set to expand its reach to include Welsh Beef, providing an extra layer of reassurance to an already strong system of traceability from farm to fork.
Views sought on valuing beef in new way
15 February 2021 |
Members of the beef supply chain are now being asked to take part in a consultation
Evaluating beef in a new way could leave consumers more satisfied at meal times, according to researchers.
A new grading system for the meat would build on the existing strengths of Welsh farming and could guarantee consumers a consistent eating experience.
Using a new method of valuing beef was suggested to the food and farming sectors during webinars organised by the Aberystwyth University-led BeefQ project.
BeefQ Project Manager, Dr Pip Nicholas-Davies said: “We are looking at ways to ensure a consistent eating experience for consumers, as after all, a customer will buy a product again and again if it meets their expectations.
Chester Grosvener s Sam Griffiths is crowned National Chef of Wales Sam Griffiths has secured his crown as the National Chef of Wales by winning the Culinary Association of Wales (CAW) competition.
CAW president Arwyn Watkins surprised Griffiths at the Chester Grosvener hotel where he works to award him the dragon trophy today (16 December).
The 26-year-old sous chef, originally from Gobowen, came third in the CAW competition last year. Next year, he will stand for Wales at the Worldchefs Global Chefs Challenge.
“A lot of hard work and organisation went into this competition”, says Griffiths, “and it’s amazing to win the national award for the country where I grew up and love.”
TOP butcher Mark McArdle from Chirk has been helping the Welsh lamb and beef industry to inspire the young chefs of the future in how to prepare top-quality meat. Mark recently visited Manchester College to provide a butchery demonstration to youngsters undertaking their hospitality and catering course. The demonstration was a partnership between Hybu Cig Cymru – Meat Promotion Wales (HCC) and The Chef’s Forum, which aims to connect top chefs and butchers from across the UK with catering colleges to support the next generation of young chefs, to mentor and inspire the next generation entering the foodservice sector.
Mark with students at Manchester College
TOP butcher Mark McArdle from Chirk has been helping the Welsh lamb and beef industry to inspire the young chefs of the future in how to prepare top-quality meat. Mark recently visited Manchester College to provide a butchery demonstration to youngsters undertaking their hospitality and catering course. The demonstration was a partnership between Hybu Cig Cymru – Meat Promotion Wales (HCC) and The Chef’s Forum, which aims to connect top chefs and butchers from across the UK with catering colleges to support the next generation of young chefs, to mentor and inspire the next generation entering the foodservice sector.
Mark with students at Manchester College