Meat Trade Journal News
Dragon’s Den star Alf Turner has launched a new spiced sausage, Dragon’s Fury, which will be launched into 200 Asda stores.
After securing investment from Dragon Peter Jones, Alf Turner launched the Dragon’s Egg scotch egg and it’s Hair of the Hog and Best of British sausages into Sainsbury’s stores earlier this year.
Produced by retail pork supplier Tulip, the Dragon’s Fury sausage will contain the same meat as the Dragon’s Egg.
Simon Harrington, senior brand and licencing manager at Tulip, said: “Tulip has supported Paul in launching the Dragon’s Egg, Best of British, Hair of the Hog and now the Dragon’s Fury sausages, which are manufactured at our Bromborough and Ruskington sites.
“We are really starting to see momentum building with the Alf Turner brand. These are premium products, which certainly have a place in the market, and I am confident we will see them on more and more supermarket shelves in the months ahead.”
The Dragon’s Fury range will be retailed at £2.50 per pack, with 2p per pack donated to the Help for Heroes charity.
A high level of white meat and fish consumption could reduce the risk of developing liver cancer, according to a study.
Published in the Alimentary Pharmacology & Therapeutics journal, the research showed that “a high level of white meat or fish consumption can reduce the risk of hepatocellular carcinoma (HCC) significantly”
The study was conducted by the Department of Radiation Therapy, Zhejiang Cancer Hospital, Hangzhou, China, and used data from as far back as 1956.
HCC is the most common liver cancer, and the results of the research also concluded there was no link between the consumption of red or processed meat and HCC risk. The study was carried out since “considering the rising incidence of HCC, especially in Europe and North America, identifying new risk factors and protective factors is important for HCC prevention, which will provide new strategies to lower its incidence”.
The results showed that a higher intake of fish and poultry was not linked to HCC, but more than this, they “were found to be inversely associated with HCC risk”. It said: “Our findings suggest that dietary intervention may be a promising approach for prevention of HCC, which still need to be confirmed by further well-designed prospective studies and experimental research.”
It explained that while red and processed meat had been linked to some cancers by studies in the past, “we found no significant association between HCC and red meat or processed meat consumption”.
A young butcher has been declared the Yorkshire champion in the 2014 Young Butchers Creative Meat Display Competition.
The event, which is was organised by butchery supplier Dalzeil, saw Joe Smith, from Lishman’s of Ilkley, steal the crown during a close fought competition in Glasshoughton, near Wakefield.
Joe, 21, said: “We were given two hours to work our magic on shoulders of lamb and pork, a knuckle of beef and a brace of chickens. We had to cut them up and make as many dishes as possible out of these products without having any waste.
“The judges were looking at our butchery and presentation skills and the imagination used to create the products. I produced 15 different dishes in total and was over the moon to be chosen as Yorkshire champion. Events like these are a great learning curve.”
Joe, who holds a NVQ Level 2 Meat & Poultry qualification and has completed his apprenticeship, has worked at Lishman’s for the past four years and has progressed quickly, with his efforts seeing him recently promoted to assistant shop manager.
Joe received a trophy, certificate, £100 worth of vouchers and butchery knives to the value of £200, presented by the British and Commonwealth featherweight boxing champion Josh Warrington, of Leeds.
Dalziel’s regional operations manager Mike O’Hara praised all the contestants. He said: “They demonstrated a high level of professionalism and excellent butchery skills. The overall displays were very impressive and inspirational.”
Next weekend will see butchers across the UK gather in Newark for the ever-popular Autumn Bakers’ & Butchers’ Fair. Featuring competitions, speakers and the latest market innovations there will be plenty on offer for visitors.
Featuring the irrepressible television legend Keith Chegwin as guest presenter, the fair, which takes place at the Newark Showground, Nottinghamshire, on Sunday 12 October, will offer a wide range of entertainment, challenges and networking for butchers across the UK.
Exhibitors taking part in the show include ingredients companies such as Lucas Ingredients, MRC, Verstegen Spices and Sauces, Dalesman and Innovative Food Ingredients to name a few, through to sundry specialists including Norman Pendred, Scobie & Junor and William Jones Packaging, alongside equipment suppliers, including big names like Bizerba and Bäro Lighting.
Ed Bedington, editor of Meat Trades Journal, which organises the event, said: “There’s a wide range of exhibitors who will be taking part in the fair and, between them, they offer a superb range of companies to suit the needs of the modern butcher.
“If you’re looking to kit out your store with the latest technology, seeking opportunities to improve your lighting, or pick up some tips and ideas on how to boost and improve your range of products, the Bakers’ & Butchers’ Fair is a must-visit.
“We’ve been running the fairs for a number of years now and they’ve always been a great day out for the butchery trade. I look forward to seeing many of you there.”
Alongside the exhibition itself will be a number of competitions, with butchers facing off against their bakery rivals in the National Pie Competition 2014, which is sponsored by Invicta Business Machines. The pie contest features four categories, including Pork Pie, Savoury Pie, Steak and Kidney Pie and Pasties, giving opportunities to compete across a broad spectrum. Previous years have seen the butchery sector dominate against their rival bakers, but this year could see that change.
Other attractions include the UK’s number one sausage competition, Champion of Champions, which sees the best sausages from across the country judged to discover the ultimate sausage-maker. Bedington added: “Competitions are a great way to test your mettle and find out if you’ve got what it takes to rank up against the best of the best. They’re also a great way to promote your products and tell your customers that you’re an award-winning butcher, and if you’re not successful on the day, there’s also a good opportunity to learn and find out how to improve.
“Because the fair offers a number of great competitive events, it’s a great chance for butchers to rub shoulders with some competitive heavyweights and perhaps pick up some hints and tips that might come in useful in the future.”
There will also be a range of presentations and speakers, designed to inspire butchers and help them develop their businesses further. Those speakers will include social media expert Sam Flynn, who will offer insight into how butchers can turn their Facebook and Twitter activity into business wins. Also speaking at the event will be Eblex’s Matthew Southam and Stefan Porter of Market Porter. They will highlight the scale of the opportunity for butchers to offer an online service and, most importantly, explore some of the ways butchers can go about making that a reality.
Demonstrations will also be given on the stage, with presentations on latest product innovations from Lucas Ingredients, and some pie-making insight from Stephen Hallam of pie masters Dickinson & Morris.To register for free entry online to the fair, visit www.bakersandbutchersfair.co.uk.
The UK sheep trade is set to remain under pressure into the new year due to various reasons, according to Eblex.
The organisation said a combination of subdued demand, plentiful supply and an increase in the number of out-of-spec animals being marketed are likely to see prices continue to struggle.
Defra statistics suggest that the kill level is only up by 1% this August year on year. However, average carcase weights are up 2% while lamb numbers for September are estimated to be up 3% year on year.
The Muslim festival of Eid-al-Adha, which falls on 3 October, may provide some short-term relief for prices, and a significant uplift is already being seen this week. However, Eblex sector director Nick Allen said supplies are likely to remain high into next year: “There is always a seasonal drop in price as we hit peak supply levels for the market for sheep meat in October, but there are a number of factors at play, which mean, this year, numbers are higher and they are coming onto the market sooner.
“There is no question that supply is outstripping demand at the moment, not just here but on export markets too. France, for instance, is our most important export market for sheep meat and they are struggling with a poor economic situation. The strengthening of sterling against the euro has done no favours for the trade in this region.”
Morrisons was celebrating after scooping the top title in the annual British Turkey Awards last week.
The Bradford-based business took home the title of Retailer of the Year, beating off strong competition from Asda, Tesco, Sainsbury’s and The Co-operative, with judges unanimously deciding the chain offered a great range of turkey products year-round, with Asda following a close second.
Morrisons was also successful in the Best Christmas Traditional Product, with its Fresh Turkey, while rival Asda took home the Best Christmas Premium category with its Blue Slate Turkey.
Sainsbury’s also did well on the night, with its Turkey Breast and Thigh Joint with Cranberry and Apple Stuffing, Topped with Cranberry and Apricot being declared the Best Christmas Convenience Product, while its Thigh Joint with Herb and Cranberry Crumb took the title of Best Meal Solution.
Paul Kelly, chair of the British Turkey Federation, said: “The 2014 British Turkey Awards has once again been very exciting and I would like to extend my congratulations to all the deserving producers and retailers who are working hard to put the very best turkey products on our plates both at Christmas and the rest of the year. Winning products will be flagged up to customers on packs using a British Turkey Awards winner logo to show they really are buying the best of British.”
The evening also raised money for the children’s medical charity Sparks, and Dravet Syndrome UK, with entertainment provided by comedian and television host Patrick Kielty.
The winners in full:
Best Meal Solution (sponsored by Hybrid Turkeys)
• By Sainsbury’s Thigh Joint with a Herb & Cranberry Crumb
Best Christmas Convenience Product (sponsored by Securcom)
• Sainsbury’s Turkey Breast & Thigh Joint with Pork, Cranberry & Apple Stuffing, Topped with Cranberry & Apricot
Best Christmas Traditional Product (sponsored by Easichick)
• Morrisons Fresh Whole Turkey
Best Christmas Premium Product (sponsored by Clarke Group Construction)
• Asda Butchers Selection Blue Slate Whole turkey
Best Innovation Christmas (sponsored by ABN)
• Sainsbury’s TtD Norfolk Black Free Range Turkey Parcel. Layered With Chestnut, Maple and Thyme stuffing, Cranberries and wrapped in Oak-smoked Bacon
Best Innovation All Year Round (sponsored by ABN)
• Asda Chosen by You Turkey Mini Fillets with Brie, Cranberry Sauce & Bacon
Best Foodservice Product for Cost Sector (sponsored by Noble Foods)
• The UK Foodhall Ready to Roast British Turkey Breast
Best Foodservice Product for Profit Sector (sponsored by Noble Foods)
• Mitchells & Butler – Toby Carvery – Carvery Turkey Crown
Best Ready-to-Eat Product (sponsored by Calor)
• Adlington Roasted Turkey Breast Stuffed with Ham & Wholegrain Mustard
Foodservice Operator of the Year (sponsored by Coveris)
• Mitchells & Butler – Toby Carvery
Best Blogger Recipe (sponsored by Red Tractor)
• Foodycat Alicia – Turkey B’stilla
Student Chefs of the Year (sponsored by Aviagen Turkeys)
• David Pullin of South Staffordshire College for his ‘Oasis of the Middle East’ Turkey Bonbon, Yellow Split Pea Hummus Shredded Turkey Thigh in Moroccan-Style Chutney, Saffron Couscous, Arabic Flatbread Shard and Mint Yoghurt Dip
• Jessica Marshall of Hull College for her Golden Saffron Potato Surprise with a Blanket of Rice topped with Fried Spinach and Spiced Turkey Batons coated in a Pomegranate Reduction with Ground Pistachios, surrounded by a Crab Apple and Blackberry Jam Sauce with Poached Rose-water Rhubarb
Retailer of the Year (sponsored by Zoetis)
• Morrisons
Discount retailer’s like-for-like sales also up 30% in 2013, driving pre-tax profits up 65.2% to £261m
Aldi saw its sales grow 35.7% to £5.3 billion in 2013.
Like-for-like sales were up 30%, meanwhile, driving pre-tax profits up 65.2% to £261m.
The retailer’s UK bosses, Matthew Barnes and Roman Heini, told The Daily Telegraph that the German retailer had emerged as the new “consumer champion”, that it is benefiting from a “lack of trust” in traditional supermarkets, and that its sales have actually been boosted by the price war among the ‘big four’ retailers.
The news comes as Sainsbury’s is expected to post a fall in like-for-like sales on Wednesday (1 October), while Tesco is reeling from a trio of profit warnings and the discovery of a £250m black hole in its accounts.
Barnes told the Telegraph: “As the price war has begun, our sales, market share and growth have accelerated. Customers have become so much more sceptical since the recession about the grocery market in terms of value, transparency, and special offers.
“They have been bamboozled by a price reduction from a very high level to a low level, and yet that low level is still more expensive than Aldi.
“I think that has enabled us to stand out as a bit of a shining light. You can call us a consumer champion in that respect. Customers have come to see Aldi as a business they can trust, potentially in a market where there is very much a lack of trust.”
According to the newspaper, Aldi is attracting one million more customers than a year ago. The average customer is also buying more items, with Aldi recording an average basket size of 16.9 items, ahead of 16.6 at Tesco, but behind 18.8 at Asda.
Despite this increase, the average amount spent at Aldi is £18.99 – still 22% less than the £24.37 average spend at Tesco.
The British Veterinarian Association (BVA) has reported that 90% of its vets prefer to eat British meat.
The statistics from the BVA’s Voice of the Veterinary Profession survey show that nine in 10 vets would be more likely to buy meat, fish, dairy or eggs if it was British (90%) or locally sourced (88%).
The results of the survey, released to coincide with British Food Fortnight, also showed that 71% of vets actively seek out information about the provenance of such food before making a purchase or choosing where to eat, by checking labels or asking in restaurants.
BVA President Robin Hargreaves commented: “These results show how much British vets understand and care about the importance of animal welfare and food safety, and how that affects the food we put on our plates.
“In Britain, we have some of the highest animal welfare and food hygiene standards in the world. Our members play a vital role in maintaining those standards, from production animal vets working closely with farmers to vets working in food production, who ensure the safety and quality of the food we eat.
“This experience and knowledge is reflected in what vets choose to eat themselves. It is clear from the survey that when it comes to choosing meat, fish, dairy or eggs, vets vote British.”
The environment secretary has announced that the number of people employed in the food and drink industry rose by 71,000 between 2013 and 2014.
The figures come from the latest government Food Statistics Pocketbook and show the rise in employment in the sector from the beginning of 2013 to the same time this year. The number of people working in food and drink now accounts for 13% of national employment, totalling at more than 3.6 million.
Environment secretary Elizabeth Truss said: “Britain’s food industry is an economic powerhouse driving growth and jobs. We want more people to buy British both at home and abroad.”
The statistics also revealed other positive news. The total value of food and drink exports is rising, worth £6 billion more than in 2005, currently standing at £18.9 billion. Furthermore, they showed that the value of agriculture to the economy increased by 7% between 2012 and 2013
Truss added: “We have some brilliant success stories like Step Farm in Oxford, part of an organic dairy co-op that sold a staggering 40 million pints of cheese, milk and cream to America and Europe last year, or Suma in Yorkshire who sell our organic veg to Hong Kong. We want to see more businesses like this striking deals and trading our high quality produce abroad.”
Defra said that the government was working hard to enable the food and farming industry to compete with the rest of the world. It gave examples such as cracking down on food fraud, making it easier for government departments, schools and hospitals to buy local produce, and helping businesses strike lucrative deals abroad by removing barriers to trade and opening up new markets.