Content related to the topic: beef

10 May 2024

Hierarchy level 3 – Reassurance on environment and farming

Within the hierarchy of information, sustainability and animal welfare specifics were seen as nice to have rather than essential on packs.

12 February 2024

Hierarchy level 1 – Inspire with imagery and cooking details

Shoppers want to be inspired by red meat labelling, with tasty food imagery and cooking details a key driver of purchase.

12 February 2024

Hierarchy level 2 – Inform on health

After shoppers have been tempted by inspiration on pack, they look to make informed choices around health.

12 February 2024

Optimising Meat Labelling - Label format

To try and reduce clutter on labels but still provide all the information shoppers may be looking for, QR codes are a good option.

13 January 2026

Consumer insights: Optimising red meat labelling

As the fourth instalment of our Reinventing Retail series, AHDB has undertaken research with the aim to understand how red meat packaging and labelling can be optimised.

17 October 2023

Youngstock housing

AHDB has worked with industry experts to pull together best practice on youngstock housing. This guide covers legislation, the calf’s environment, housing design and systems that can be used to house your youngstock.

30 May 2023

Creating and managing a dairy beef enterprise into an integrated arable and sheep business

Do you want to understand more about integrating livestock in the arable rotation? This webinar will introduce the new venture of creating and managing a dairy beef enterprise and considers how it can be integrated with an existing arable and sheep enterprise. This is done through the use of herbal leys grown within a Countryside Stewardship Mid-Tier Agreement.

2 January 2024

Part 1 - Get the menu and dish choices right for your diner

A strong menu is vital to get people into a pub/restaurant, with 75% of consumers looking at the menu in advance

2 January 2024

Part 3 – The positive impact on red meat and other opportunities

Descriptions on menu improve red meat perceptions

2 January 2024

Part 2 - Communicate red meat quality, taste and reputational credentials

Signalling British or local sourcing and accreditations on menus cue quality

22 February 2024

Opportunities to raise the reputation of red meat in the dining out market

Communication on menu provides an opportunity to ensure red meat maintains its appeal and the long-term reputation of the industry is protected.

20 March 2023

How to performance record your herd with Signet

Through the analysis of pedigree and performance records, Signet’s Beefbreeder service provides a range of Estimated Breeding Values (EBVs) and breeding indexes that enable beef producers to identify genetically superior cattle. Signet’s breeding values give buyers the confidence to invest in the best, and whether you sell from home, auction or online, clearly, it pays to record. Join Signet today and start unlocking the potential of your herd.