Meat and Butchery
A
An Introduction to Whole Beef Carcass Optimisation (written resource)
Rich Summers shares his personal experience in butchery and direct sales, including a Beef Trim Grade guide and a Beef Cutting Spec (10 pages).
D
Dry Ageing of Beef Information Sheet (written resource)
The benefits as well as the practicalities of dry ageing beef are looked at in this short guide by Rich Summers (3 pages).
S
Stumbling Blocks on the Route to Market: Abattoir and Butchery Focus (video)
A webinar examining the challenges and opportunities in butchery and abattoirs with several guest speakers and contributions from those in the sector.
