Eblex introduces Cow Beef Guide
Published:  24 September, 2014

Eblex has released a new Cow Beef Guide to help industry explore different classifications and qualities.

The latest addition to Eblex’s series of knowledge transfer guides looks at the difference between dairy and suckler cows, and describes how cow beef is used in the supply chain. It explains how the meat is less tender than prime beef, and therefore more suitable for burgers, mince and slow cooking.

Eblex business development manager Dick van Leeuwen said: “Eblex has produced a series of knowledge transfer guides, which have been developed to add value to the beef and lamb industry by improving the training resources available to businesses in the supply, processing and independent butchery sectors. The ‘Cow Beef Guide’ goes back to basics and contains useful examples of carcase classification which can be referred to time and again.”

The organisation explained that the guide also covers carcase classification, conformation and fat levels for cow beef and includes images for ‘R’, ‘O’ and ‘P’ carcase classifications.

Van Leeuwen added: “We will continue to develop our range of knowledge transfer resources, adding new guides over time as the feedback from industry has been incredibly positive.”

The guide is available www.eblextrade.co.uk, or can be ordered by calling the Quality Standard Mark (QSM) Scheme hotline on 0845 491 8787.