Christine Watts, AHDB Chief Communications and Market Development Officer, said: “We welcome publication of the National Food Strategy and a number of the recommendations highlighted, particularly improved food education in schools.
Over the last 25 years, the number of independent butchers in the UK has reduced by 60%. However, this has now steadied as consumers are increasingly willing to shop based on factors other than convenience and price.
What really drives consumers to buy particular products? We explore pre- and in-store influences across different meats, cuts and shopper missions; guiding retailer and producer strategies to improve category performance.
Killing-out percentage (KO%) determines how much saleable carcase weight is obtained from the live pig. The most valuable part of the pig is the meat ontained in the carcase. Producers are paid on the weight of the carcase and an assessment of its leanness, rather than the weight of the live animal.