Content related to the topic: people

6 August 2026

Careers

Join the AHDB. Browse our latest vacancies, discover more about the organisation and find out how to apply for a role

3 December 2024

Careers: Why work for AHDB?

Passionate, understanding and committed to the industry – this is why you should work at AHDB

4 November 2019

The principles of Lean

What are the main factors of Lean? A handy reference poster

5 November 2019

New pork cuts unlock profit from a third of the carcase

Innovative butchery has developed 35 new pork cuts from the front section of the carcase, which accounts for around a third of it.

28 April 2021

Managing and motivating people

Tom Rawson is joined by Heather Wildman and Izak van Heerden for a session on managing and motivating staff

30 December 2024

Leading meat dictionary goes digital, adding pork

We have launched the latest version of our leading tool, the Meat Purchasing Guide, as a digital edition with 170 pork cuts now added.

14 October 2019

New pork programme will increase industry skills

A new online training programme has been launched for pork to help expand the reservoir of meat skills and increase knowledge of cuts in the supply chain.

20 August 2024

TV chef shares his British take on the Italian classics

Combining Calabrian oil with Leicestershire farmed beef, chef and TV presenter Joe Hurd has shared his British take on a classic Italian dish.

13 May 2020

Farmer views sought to shape future apprenticeships

Farmers are being called to share their views to shape standards for apprenticeships which will develop the next generation of skilled workers.

10 September 2026

Stockperson Development Scheme

A series of workshops delivered by technical experts covering each stage of pig production, from service to sale.

28 November 2019

New pork programme will increase industry skills

A new, online training programme has been launched for pork to help expand the reservoir of meat skills in the supply chain.

7 October 2019

Manchester chef serves hogget to inspire Merseyside

One of Liverpool’s leading chefs has taken up the challenge to inspire cooks across the country to use lesser-used cuts of beef and lamb in dishes.