Meat sales and processing tools
Everything you need to make the most of Quality Standard Mark meat. Resources include our calculator tools to help improve your profit margins, yield and cutting guides full of practical knowledge and our essential Meat Purchasing Guide featuring more than 700 quality meat cuts.
Meat Purchasing Guide
This is an essential guide for anyone purchasing beef, lamb, pork, mutton and veal.
The Meat Purchasing Guide features more than 700 quality meat cuts to inspire product development.
Simply search for the cut you want and you’ll find demonstration videos, cutting specifications and related content.
Use our handy costing calculators to help improve your profit margins. With simple, step-by-step guides, these tools provide a yield example from a carcase cut into primal muscles, give a blank costing/yield template and show the potential profit when comparing different cutting methods.
These guides and manuals are designed to help you make the most of the meat you sell. Here you will find practical knowledge about how to maximise profits from the carcase, as well as charts that break down yield information according to cuts.
Beef yield guide
Breakdown of the carcase into primals, muscles and cuts - with yield and percentage figures
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Beef and lamb butchery videos
A range of cutting guides and publications designed to help maximise opportunities within the halal market.
These guides are aimed at helping businesses operating in the export market to make the most of Quality Standard Mark beef and lamb. Here you will find cutting guides and specification manuals in a number of different languages.
- Bulgarian Meat Purchasing Guide
- Chinese Meat Purchasing Guide
- Czech Meat Purchasing Guide
- Danish Meat Purchasing Guide
- Dutch Meat Purchasing Guide
- Greek Meat Purchasing Guide
- Italian Meat Purchasing Guide
- Portuguese Meat Purchasing Guide
- Russian Meat Purchasing Guide
- Polish Meat Purchasing Guide
- Lamb Cutting Guide for the Halal Market - German