Beef farmers put taste on the menu
THE National Beef Association (NBA) wants to put more emphasis on the eating quality of meat.
It says the retail trade needs to review its preference for leanness since evidence suggested that the flavour was better if the meat contained intra-muscular fat.
It wants farmers and abattoir owners to co-operate and determine whether beef can be better bred and finished or whether it can be handled better during processing.
The NBA says too many multiples use lower-fat specification meat and sell it too soon after slaughter which could be one reason why consumers complain that beef is dry and lacks flavour.
- Market beef on taste and quality, urge producers, FWi Markets, 21 January, 1999
- The Herald 27/01/99 page 24