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The following brochures and/or CD-ROMS
relating to Product Development services and activities are available
to order:
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The ready-meals market is growing rapidly and provides an ideal opportunity for independent retail butchers to diversify. Contained within this brochure are six new recipe ideas and a ten point guide to handling cooked products safely.
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| 325Kb |
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The sausage is undoubtedly a British institution and a mealtime favourite amongst consumers of all ages, with around 300,000 tonnes consumed in Britain each year. This brochure contains 14 award-winning sausage recipes from butchers around the country.
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| 307Kb |
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Veal dishes are popular amongst caterers in this country. This booklet includes a number of cuts for catering butchers to highlight a range of both hindquarter and forequarter cuts to their customers and turn them into appetising dishes, from spare ribs to stir-fry strips.
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| 29Mb |
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To view the Opportunities for Light Weight Lamb, presentation.
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To view the Opportunities for Forequarter and Belly of Pork,
presentation.
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To view the Novelty Cuts
for the
Foodservice
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MLC has created this guide to lamb carvery roasts to show that lamb is extremely versatile, and can hold great appeal to the modern consumer. The guide illustrates how, through simple preparation and by adding some finishing touches such as unusual marinades, you can transform a simple roast.
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| 64Kb |
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With the consumer wanting quick, versatile and tasty meal solutions and having a dislike for plate waste, MLC has created this pork cutting guide. The guide includes a range of products to complement existing cuts from sides of pork and provides a number of options for preparing a combination of steaks, joints and value-added products.
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After market research, eating-quality trials, detailed block tests and costings, the Meat and Livestock Commission has developed a new range of beef cuts.
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| 43Mb |
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A step by step guide to preparing a range of retail cuts.
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| 16Mb |
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