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Editorial
News Update
Our news update on movers and shakers in the meat and
deli industries. Read more...
Special Feature - Reducing fresh meat
contamination with “friendly” bacteria
Understandably, the presence of bacteria in food has negative connotations, but we have been using beneficial bacteria to
improve the safety and shelf life of meat products for eons.
Read more...
Business Operations - Costing – an essential ingredient
In order to set a profitable selling price, not only direct but also
indirect costs need to be included within specific cost calculations. Read more...
Deli Counter - Low-labour foods
for Labour Day
Most of your customers
don’t feel like preparing
lavish, time-
consuming
meals on public holidays,
and you can’t afford to –
your business hours may
be shorter and you may
even rely on
skeleton
kitchen staff. What to do?
Don’t downsize, improvise!.
Read more...
Meat of the Month - Fantastic fondue!
Most everyone has a fondue
set (probably hidden in a cupboard
right next to the
lava lamp). But butchers, be informed, those sets
are
coming out of the closet as
a renewed wave of interest
hits the hippies of then
and the yuppies of now. Read more...
Hunting - Start of the hunting season
The hunting community is abuzz with excitement as
they prepare
for the annual hunting season from April
to October. This is a
great opportunity for the butcher
to present customers with
venison and game
meat delicacies such as biltong and dry wors.
Read more...
Equipment - Selecting band saw blades
for meat and seafood
Having the correct blade specification for a specific cutting
operation likewise requires the ideal band saw machine.
Read more...
Special Feature - Smoking/cooking cabinets/houses
The Butcher explores the age-old techniques of
smoking and
cooking sausages and meat and
the equipment making it possible.
Read more...
HACCP/Hygiene - Pest control – the writing’s on the wall
A written pest control programme in all meat and poultry
processing facilities, regardless of size, is an
essential precondition
for food safety. Read more...
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