Our news update on movers and shakers in
deli industries. Read more...
Industry focus - Humane livestock
rearing and slaughter – How global
consciousness influences purchases
In response to a large proportion of meat
eaters’ demands that livestock for consumption must be humanely reared, handled, transported
and slaughtered, animal welfare continues
to be a budding global priority Read more...
Business operations - Meat
retail display seen
in a new light
While lighting is designed to show meat
displays in the most appealing way, it causes product discolouration and decay. However,
lamps emitting lower levels of heat and
ultraviolet radiation, or LEDs, which emit
low light and no UV radiation, reduce the
rate of meat decomposition. The Butcher investigates Read more...
Deli counter – Meaty baked goods –
quick snacks; quick sellers
For people on the go, samoosas, pies,
tacos and burritos hit the hunger spot
time. The Butcher uncovers irresistible
fillings that are popular overseas for
these from scratch as well as
ready-made local variations Read more...
Deli counter - Tempting with terrines
Aspic – the glistening encasement for
meat, fish and vegetables that melts in
the mouth – has to a large degree
become unpopular, but this is set
to change because of a renewed
interest in nose-to-tail cooking
age-old comfort foods Read more...
Synthetic meat - Synthetic meat: flash
in a pan
or modern meat for man?
It is no longer a question of can it be made,
but rather how it can be
But is synthetic meat the answer to
addressing the environmental impact of
meat production or a Franken-burger
nightmare come true? Read more...
Meat of the month - Feeding the nation
in a socially responsible manner
Feedlots play an instrumental role in
supplying consumers with inexpensive
beef of consistent quality all year round.
But their contribution to environmental
and community upliftment is
often overlooked. Read more...
National Braai Day –
All things beef – what butchers
and beef suppliers need to know
It’s almost that time of the year again
when braai grids are scrubbed and
potjies are dusted off, and steaks,
spare ribs, kebabs, and oxtail or stewing
beef recipes tested in preparation for
National Braai Day on 24 September.
Butchers and beef dealers supplying
grass-fed beef will find this
article insightful Read more...
HACCP/hygiene - The ins and
outs of microbiological testing
The role of meat inspectors, testing
laboratories and food auditors in
upholding meat safety compliance is
indispensable. But what exactly do
they look for?
finds out Read more...