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Editorial
We published the first edition of The Butcher in May. As we put this last edition for the year to bed, it is certainly an opportune time to reflect on what can only be described as a phenomenal success. Undoubtedly, it has not been an easy journey, but it has certainly been a privilege to watch it grow beyond all our expectations over the last few months. Our editorial mission has been to empower butchers and meat processors with information and advice that can help them improve the bottom line, and judging from the overwhelmingly positive feedback, we have succeeded in doing just this.
“Beyond expectations” also aptly describes the contents of this edition, as a fitting closing to our first year. Our Meat of the Month is turkey, goose and duck and provides a fascinating insight into these meat sectors and the opportunities they hold for butchers. We also investigate the complex world of abattoirs and their place in the value chain, as well as the regulations that apply. As the days heat up, we also take a look at cold room innovations designed to save costs while still ensuring absolute food safety in the butchery.
The skills shortage in the industry remains a urgent and pressing issue, and our training article covers the current state of affairs and the solutions, just in time for your 2010 planning.
In line with our editorial mission, our article on sausages offers some superb suggestions and advice for making the super sausages, while the “Profitable opportunities” article is packed with great ideas to maximise your slice of the “silly season” spend this year.
In December, we will be publishing the very first The Butcher Annual Year Planner, and in January the first Butcher Buyer’s Guide, both of which are must-have’s for the industry.
As we sign off this last edition for 2009, we would like to thank all our readers, as well as our advertisers and editorial contributors who have made The Butcher a reality. We wish you a wonderful, peaceful festive season, and a prosperous 2010! |
