Meat Science


The resources in this section of the Meat Information Library, include some of the more technical guides, which have been produced by AHDB Beef & Lamb. These booklets are designed to help members of the beef and lamb supply chain produce higher quality product.

 


Technical Guides

Maturation for improved beef and lamb
Maturation for improved beef and lamb
Factsheet designed to provide practical information on the different techniques and recommended maturation times for ageing beef and lamb.
Optimising Beef Meat Quality
Optimising Beef Meat Quality
This publication is a simple to read guide on the recommended practices to optimise beef quality, focusing particularly on sex, age, growth, feed, breed, carcase classification, transport, slaughter and processing.
Optimising Lamb Meat Quality
Optimising Lamb Meat Quality
An easy to follow guide to the recommended practices to optimise lamb quality, focusing on farm issues, abattoir activity and processing.
PFSPI Compact: Red Meat
PFSPI Compact: Red Meat
A guide to effective public sector tenders and responsible red meat sourcing. Designed for abattoirs, this helpful booklet shows meat companies how to turn the public sector into business success.
Services for Abattoirs
Services for Abattoirs
An overview of the many services offered by AHDB Beef & Lamb to the abattoir sector.