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Get your free copy24 September 2014, 11:39 AM
- The new publication is the latest addition to EBLEX's knowledge transfer guides for the industry
As well as explaining the difference between dairy and suckler cows, the guide clarifies the different culinary uses for cow meat as opposed to prime beef. Carcase classification and fat levels are also explained.
Dick van Leeuwen, business development manager for EBLEX said, “EBLEX has produced a series of knowledge transfer guides which have been developed to add value to the beef and lamb industry by improving the training resources available to businesses in the supply, processing and independent butchery sectors.
“The ‘Cow Beef Guide’ goes back to basics and contains useful examples of carcase classification which can be referred to time and again.
“We will continue to develop our range of knowledge transfer resources, adding new guides over time as the feedback from industry has been incredibly positive.”
Printed copies of the guide can be ordered via the Quality Standard Mark (QSM) Scheme Hotline on 0845 491 8787
