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E X C E L L E N EXCELLENCE A CHEFS GUIDE TO QUALITY STANDARD MARK BEEF AND LAMB 2 The pursuit of xcellence This comprehensive guide to Quality Standard Mark beef and lamb highlights A recipe portfolio section highlights many talented chefs’ work and you the development work and research that EBLEX has undertaken over many can also discover what our chef colleagues are preparing on the continent years to enhance the market for beef and lamb in the Foodservice sector.Eas Italian, Belgian and French Michelin Star chefs enlighten us on their latest dishes. The publication guides you through the important procedures, standards and specifications which will benefit your business and increase your I hope you will find this guide an important reference book as it is a understanding and knowledge in relation to the production, processing celebration of the quality and dedication inherent in the beef and lamb and supply of Quality Standard Mark beef and lamb. It is a call to action for industry from the farmer, the processor and the supplier through to the chef. chefs, caterers and suppliers to benefit from the advances that have been made At the back of the guide a number of websites are highlighted where you can in the industry. seek further clarification, detail and information relating to all the topics outlined and the literature that is available. The guide begins on the farm, highlighting the excellence and dedication of producers. It is a reference aid that imparts all that is good about farming I am proud of the excellence attributed to the beef and lamb industry and and the countryside farming heritage. It examines the diversity of the sheep hope you will find this guide, not only of great interest but also a vital and beef industry, the importance of seasonality and speciality regional reference book to benefit your business, whether you are a processor, supplier, breeds. It is not a definitive reference but a guide highlighting important caterer or chef. information that can benefit chefs and suppliers alike. It will enable you to discover new and exciting cuts and dishes that will benefit your business, enabling you to make your menus stand out against the competition. Hugh Judd, EBLEX Foodservice Project Manager [email protected] 3 4 An Introduction to EBLEX EBLEX is the marketing organisation for beef and lamb levy payers in England It exists to enhance the profi tability and EBLEX is part of the Agriculture and Th e work is equally split between cattle and sheep sustainability of the English beef and lamb sector. Horticulture Development Board (AHDB) along and can be divided into a number of distinct with fi ve other levy organisations. areas. Without the involvement of EBLEX, it is Its aims are: unlikely that individual enterprises would have EBLEX undertakes a variety of activities on the resources to invest in areas like research and • To help the beef and sheep meat supply chain become behalf of levy payers to help them get the best marketing – to the detriment of the industry. more effi cient. possible returns from their enterprises in a sustainable way, as well as stimulating a profi table • To add value to the beef and sheep meat industry. demand for beef and lamb. 5 Quality Standard Mark Scheme A fully ssured product from farm to point-of-sale EBLEX developedA and launched the Quality Standard Mark Scheme for beef and lamb in 2004. Th e scheme was launched to enhance integrity, quality and product consistency throughout the supply chain for beef and lamb. To date there are approaching 2500 members ranging from catering butchers and processors to restaurants, caterers and retailers all benefi ting from the marketing support provided to members. Th e Quality Standard Mark Scheme for beef and lamb Th is means you can be more confi dent of the As beef and lamb are central to so many dishes on provides one of the highest levels of independently- tenderness and succulence of your meat when its most menus throughout the industry, it is essential inspected quality assurance for meat in the United specifi cations are that of Quality Standard Mark beef that caterers ensure they are using a quality supplier. Kingdom. Th e standards contain combined guarantees and lamb. Suppliers of beef and lamb who are members of the of food safety, animal welfare, care for the environment EBLEX Quality Standard Mark Scheme will be able and enhanced eating quality. Th ese key factors of tenderness and succulence are to meet requirements over and above the current legal vital to ensure customer satisfaction. Th e whole standards guaranteeing their customers a product of Th is scheme is constantly being updated in relation supply chain (farm, abattoir, wholesaler, butcher, integrity and of a consistently high eating standard. to research and development fi ndings. Th e scheme caterer) needs to be signed up to the scheme in order has animal age restrictions and maturation regimes to to utilise the Quality Standard Mark. enhance eating quality. Th e standards include specifi c carcase classifi cations to maximise meat yields and provide better returns through the supply chain. Th e EBLEX Quality Standard Mark Scheme is independently audited to confi rm that members are compliant with scheme standards 6 Why join the scheme? EBLEX Quality Standard Mark beef and lamb qualifying criteria • It gives a genuine point of diff erence for caterers and Farm Assured Assured Farm Assured Assured their suppliers. Assured Cattle Transport and Abattoir Assured Lambs Transport and Abattoir Auction Mart Auction Mart • Th e Quality Standard Mark Scheme for beef and lamb No Yes No Yes No Yes No Yes No Yes No Yes provides one of the highest levels of independently-inspected quality assurance for meat in the United Kingdom. Out Out Out Out Out Out Th e standards contain combined guarantees of food safety, Animal age Out No under 36 months Yes animal welfare, care for the environment and enhanced eating quality. Female Male Female Male used for breeding or in calf (castrated & entire) used for breeding, • Th e scheme sets standards for quality beef and lamb has permanent in lamb or has No Yes production higher than the legal requirements currently incisors permanent incisors Yes No No Yes in place. Out Out Out • Specifi cations guarantee eating quality and cover Bull Beef Steer Steer Female Female Carcase slaughtered between 1 Jan – under 16 maturation, animal age and gender. between 30- under 30 under 30 between 30- 30 April and lambs born before months 36 months months months 36 months No 1 October the preceding year Yes • To guarantee the consistently high quality dishes that No Yes customers expect, caterers must be able to work with high Out quality ingredients. Th is not only gives them confi dence Maturation for a minimum of 7 days or aitch bone in the dishes they are producing but also protects their *Minimum 14 day *Minimum 7 day Minimum 14 day suspension or electrical maturation maturation maturation or hip stimulation reputation and that of their business. Yes No Out No Yes Yes No bone suspension or electrical Th e scheme also has specifi c standards and specifi cations Out Out stimulation for mince, burgers and a specifi c Mark for veal. Carcase classification Yes No Carcase classification fat class 2-4H fat class 2-3H conformation E-O+ Out conformation E-O Zebu Genetics Yes No Yes (or equivalent) No Out Th e Zebu gene must not be present in any beef or Out beef products that carry the Quality Standard Mark. Assured Processor and/or QSM approved beef clearly Assured Processor and/or QSM approved lamb Presence of the gene has been shown to have adverse Assured Cutting Plant differentiated by QSM or Assured Cutting Plant clearly differentiated by No Yes approved branding eff ects on eating quality and is therefore excluded. No Yes QSM or approved branding Zebu cattle predominate in tropical environments and Out Acceptable as QSM beef Out this should, therefore, not aff ect beef reared in the Acceptable as QSM lamb UK or other European countries. EBLEX reserves the right to genetically test beef or beef products *Maturation only required on primals used for frying, roasting and grilling bearing the Quality Standard Mark and if it is found (from slaughter to the final consumer). to contain the Zebu gene, to notify the appropriate authorities regarding the misrepresentation of the product. Th is may result in a criminal prosecution. 7 ontents 11 C 12-19 20-24 THE CURRENT FARMING THE ABATTOIR MARKET HERITAGE GETTING IT RIGHT An overview of the market for beef and lamb A closer look at farming heritage An in-depth review of the processes and standards covering supply, value and volumes and what makes farmers so special required to achieve consistent quality - beef supply - geography - transport - lamb supply - breeds and genetics - handling and lairage - value and volumes - climate and seasonality - chilling - total market in tonnage - feed and diet - stress - farm assurance - carcase grading and yields - provenance - quality assurance 8 ontents 25-35 C 36-39 40-50 INNOVATIVE THE IMAGE RECIPE BUTCHERY OF RED MEAT PORTFOLIO Over the last few years, EBLEX has developed new Revealing the positive aspects of red meat in terms of A collection of innovative recipes from innovative butchery techniques to add value to the nutrition and diet Mitchelin Starred European chefs whole carcase - nutritional information - Belgium - Halal - diet and a balanced healthy lifestyle - Italy - carcase utilisation - the environment - France - quality premium - England - primal utilisation - research and development - off al and sous vide - new steaks from under-used primals 9 10 Th e Current arket for Beef and Lamb Domestic demand for beef and lamb is robust, with beef consumption at its highest level for many years and lamb was enjoying a mini-revival until the recentM credit crunch.
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