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Butchers

24 March 2020

A new guide to help the English pork industry maximise carcase value

13 March 2020

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.

13 March 2020

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

3 March 2020

AHDB Beef & Lamb is always looking for ways to educate, inform and inspire the meat industry and we have found our course looking at the science behind the quality of red meat to be a great way to demonstrate to those working in the industry the whole farm to fork story.

16 January 2020

A range of cuts created from the forequarter that aim to stimulate new ideas in the retail and foodservice sector.

16 January 2020

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.

5 November 2019

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

14 October 2019

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.

11 March 2020

Tools, inspiration, innovation and news from AHDB's Trade team

7 October 2019

Butchers & Processors area for the Meat Education Programme, including study materials and assessment application form

15 January 2020

Hundreds of free-to-use photographs of raw meat, cooked dishes, landscape shots and livestock images

13 December 2019

These simple beef costing and yield calculators are designed to help improve your profit margins