Red meat education programme aimed at teaching future generations
Published:  24 March, 2017

Around 70 teachers attended an event last week aimed at helping them educate students about the red meat industry. 

The programme is a joint initiative by the Agriculture & Horticulture Development Board (AHDB), Hybu Cig Cymru - Meat Promotion Wales (HCC) and Livestock & Meat Commission for Northern Ireland, aimed at educating the public on nutrition, healthy eating and cooking techniques for red meat.

Organised and managed by the British Nutrition Foundation with support from Red Tractor on behalf of the meat industry organisations, the conference was held in Birmingham and was aimed at engaging with a younger audience by providing accurate, up-to-date and clear information for key stage three and four pupils.

To achieve this, teachers were provided with information on a range of activities including a butchery demonstration, nutrition advice for adolescence, meat provenance, recipe ideas and classroom resources.

“We were thrilled that our conference attracted attendees from all across the country and the feedback we have received has been very positive,” said Elsa Healey, senior education manager at AHDB.

“With everything from hands-on activities, to seminars and talks from nutrition experts, the conference provided teachers with a range of clear and accurate information, all of which could be easily adapted for the classroom. We believe it is vital to engage with the younger generation to help educate them on the many benefits of eating red meat as part of a healthy varied diet and teach them how to make nutritious and flavoursome meals that the whole family can enjoy.

Butcher Martin Eccles provided attendees with a butchery masterclass, designed for GCSE teachers to provide a better understanding of meat products.

Eccles explained: “When you are buying a steak there are many things to look for. A good steak will have a nice marbling of fat running through it and steak needs to be matured for a certain period of time to help with tenderness.”

Teachers in attendance were taught how to tie a butcher’s knot, trim a lamb rack, recipe ideas for pork tenderloin and the nutritional benefits of eating lambs’ kidneys.

This conference was the third of four, with the final one being held in Northern Ireland on 1 April.