Eblex ENews October

By Suffolk Sheep Society 2nd October, 2012

Maturing beef and lamb correctly key to enhancing quality and Quarantine of incoming sheep

 Maturing beef and lamb correctly key to enhancing quality

Ageing meat for the right amount of time is key to enhancing eating quality of beef and lamb for butchers and farmers selling directly to the public.

A new Maturation for Improved Beef and Lamb factsheet has been created by EBLEX to provide practical information on different ageing techniques and times for beef and lamb. It also highlights the pros and cons of different packaging techniques and methods of ageing meat.

Michael Richardson, EBLEX direct selling programme manager, said it had been prompted by the volume of requests he had received about the best ways to mature beef and lamb.

"Ageing of meat is widely used to enhance the tenderness and flavour of meat, but the key is to get the ageing time right," he said.

"Our new factsheet is relevant to both farm shops and high street butchers. It provides practical information, helping them offer customers the very highest quality produce while hopefully enhancing their business’s returns."

Quarantine of incoming sheep

Sheep that have been in contact with other sheep, even when returning from a show, must be quarantined when they are brought onto the holding, advises EBLEX’s Katie Brian.

“Animals coming on to the holding should be quarantined for a minimum of 21 days,” she said.

“This will help prevent the introduction of sheep scab, resistant worms and footrot in particular, but also fluke, lice, contagious ovine digital dermatitis (CODD), Maedi Visna (MV) and enzootic abortion.

More information can be found in the EBLEX BRP Sheep Diseases Directory.


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