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Stackyard News Mar 2012

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Meat Cuts Unpicked by West Yorkshire Farm Shop

Six out of 10 young adults admit they barely know one end of a cow from another – but would welcome more facts about the meat cuts they buy and how to cook them.

Unpicking the Meat Cuts – the award-winning butchers’ team at Keelham Farm Shop.
Manager Lee Scott is pictured third from left,
while rising star apprentice Kyle Mottram is far right on the cutting block.
butchers’ team at Keelham Farm Shop

The research, commissioned by meat industry body EBLEX, has prompted West Yorkshire’s Keelham Farm Shop to organise a week of demonstrations to help them.

The meat fest at the farm shop in Thornton, near Bradford, is timed to take place during National Butcher’s Week from Monday, March 26 to Sunday, April 1.

It will feature butchery lessons by British contender for the International Young Butcher of the Year title, Keelham apprentice Kyle Mottram. He and expert colleagues will show visitors how they make their award-winning sausages, and how to bone and prepare a side of Yorkshire lamb.

Children and adults will be invited to play a “Pin the Cuts on the Cow” game, while tips and recipes will be given on the best ways to prepare different cuts. There will also be question and answer sessions with the farm’s 25-strong team of master butchers.

Keelham co-owner James Robertshaw said: “We’re proud of our farming and butchery heritage here and eager for our master butchers to share their 200 years of combined knowledge.

“From salmon cut to rolled crop, we hope our customers will know which bit is which by the end of the week!”

Chris Leeman, retail project manager for EBLEX, said: “Our research clearly indicates that younger consumers want to learn more about the beef and lamb they purchase, so we welcome farm shop initiatives to help consumers in becoming better informed.

“Events like this one are a great way for the industry to engage directly with shoppers which will undoubtedly help to increase their awareness of the many different cuts of beef and lamb available, and how best to prepare and cook them.”

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