Direct selling literature

Beef Flavour Report
Factors affecting flavour in beef: A literature review, with recommendations for the British beef industry on how flavour can be controlled.

Better returns from meat quality and shelf life booklet
An overview of the key factors along the whole meat supply chain that should be considered in order to optimise meat quality, food safety and customer satisfaction.

Direct facts 1: Maturation for improved beef and lamb
Advice on the pros and cons of different techniques for maturing your beef and lamb. Maximise meat quality and profitability by choosing the right option for your butchery.

How to set up a butcher’s shop
Guidelines on how to set up your own meat retail business including case studies, checklists and contact details for further information and support.

Marketing a guide for retail butchers and farm shops
A guide for meat retailers on how to maximise your sales opportunities with new and existing customers.

Meat packaging overview
A comparison of the pros and cons of different packaging options for fresh meat and their impact on meat quality.

Meat Purchasing Guide
To help bring consistency to the industry, we have developed a meat purchasing guide, a completely new specification and coding for beef, pork, veal, lamb and mutton products.

Quick guide to the beef labelling scheme
A brief overview of the requirements for the compulsory and voluntary beef labelling schemes produced by the RPA.

Beef Yield Guide

The industry aim is to add value, use every part of the carcase and minimise wastage. This brochure has been produced to help people working with beef to get a basic understanding about the yield figures from farm to plate.

Lamb Yield Guide

The industry aim is to add value, use every part of the carcase and minimise wastage. This brochure has been produced to help people working with lamb to get a basic understanding about the yield figures from farm to plate.

Pork Yield Guide

Develop a basic understanding of pork yield figures from farm to plate. This guide sets out a range of individual cuts and muscles taken from the primal cuts, from which weights have been taken to calculate the overall yield.

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