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
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Wasted meat
The FSA hopes the updated guidance will prevent perfectly good fresh meat from being thrown away by consumers. The Waste and Resources Action Programme estimated more than 200,000 tonnes of meat is wasted every year, often in unopened packs.
In August, the British Meat Processors Association (BMPA) announced it was working with the FSA to review of guidelines for red meat use by dates from the current ten-day maximum to 21 days or more.
Commenting on the updated shelf life rules, BMPA technical operations director David Linders said:
“I welcome this decision, which represents modern evidence-based regulation, and has been reached thanks to excellent joined-up working between industry and regulator.