Content related to the topic: beef-lamb

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.

1 February 2024

Joint-ill in lambs

Learn how to prevent and treat joint infections in young lambs

3 November 2023

Delivering on Beef & Lamb levy investment

How we are delivering on your Beef & Lamb levy investment

17 October 2023

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.

12 January 2026

Youngstock housing – Housing layout and construction

It is essential that youngstock housing provides for calves' needs, ensuring health and performance are optimised and regulations complied with. This page discusses how layout and construction can be used to the affect.

5 October 2026

Trust in British agriculture and consumer perceptions on the environment

Consumer positivity around British agriculture increased over the last year and trust in agriculture remains strong.

17 April 2023

Selecting recorded rams for carcase traits

A leaflet produced by Signet services Ltd providing information on selecting recorded rams for carcase traits

2 January 2024

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

Signalling British or local sourcing and accreditations on menus cue quality

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

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.