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Correct Maturation Key to Enhancing Quality

10 September 2012

EBLEX

UK - Ageing meat for the right amount of time is key to enhancing eating quality of beef and lamb for butchers and farmers selling directly to the public.

A new Maturation for Improved Beef and Lamb factsheet has been created by EBLEX to provide practical information on different ageing techniques and times for beef and lamb. It also highlights the pros and cons of different packaging techniques and methods of ageing meat.

Michael Richardson, EBLEX direct selling programme manager, said it had been prompted by the volume of requests he had received about the best ways to mature beef and lamb.

"Ageing of meat is widely used to enhance the tenderness and flavour of meat, but the key is to get the ageing time right," he said.

"Our new factsheet is relevant to both farm shops and high street butchers. It provides practical information, helping them offer customers the very highest quality produce while hopefully enhancing their business's returns."

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