BUTCHERY EXCELLENCE GALA AWARDS ALL IRELAND CHAMPION OF CHAMPION'S 2019/2020 EDDIE WALSH & SON'S DONEGAL - Butchery Excellence International Magazine
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Issue 19 | Winter 2019
Butchery Excellence International Magazine
BUTCHERY EXCELLENCE GALA AWARDS
ALL IRELAND
CHAMPION OF CHAMPION'S 2019/2020
EDDIE WALSH & SON'S DONEGAL
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Contents
Editor BEI MEMBER NEWS & GALA AWARD 2019 WINNERS .......................... 4
Rhonda Montgomery
Website
www.butcheryexcellence.com FOOD SAFETY NEWS - UK ............................................................................................ 12
Email
info@butcheryexcellence.com
GOURMET GRUB RECIPES ........................................................................................ 14
Telephone
0044 (0) 28 8555 7700
Mobile FOOD SAFETY NEWS - IRELAND ........................................................................... 16
0044 (0) 77 6639 5738
FOOD INDUSTRY NEWS ............................................................................................... 19
FARMING NEWS ............................................................................................................... 22
EMPLOYMENT LAW UPDATE .............................................................................. 24
Website
www.montgomeryfoodconsulting.com FOOD MARKETING ........................................................................................................ 25
Email
rhonda@montgomeryfoodconsulting.com
PACKAGING NEWS .......................................................................................................... 26
Telephone
0044 (0) 28 8555 7700
Mobile CHRISTMAS FOOD ADVICE .................................................................................... 27
0044 (0) 77 6639 5738
CHRISTMAS RECIPES ................................................................................................... 28
BUTCHERY
EXCELLENCE
GALA AWARDS
#BEGA2019
Butchery Excellence Gala Awards 2019 Food Industry and Farming News Warm up the Christmas Holidays
Winners (Page 5-11) (Pages 19-23) with these recipes (Page 28)
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 3
BEI MEMBER NEWS
BUTCHERY EXCELLENCE CHANGES FOR 2020
Butchery Excellence is now 6 years old in 2020 and we always strive to provide exceptional service to
our customers. Like any other business we analyse how our business is performing and we have to
make a few changes in 2020 to make our business more efficient and sustainable.
MEMBERSHIP FEES We are struggling to get the entry levels that Best performing entrant will be selected
A membership fee increase will take affect we require to hold these events. We have for a special award called ‘The Great Irish
from 6th January 2020 decided that it makes more sense to run Butchery Award trophy’
one competition in the year, that takes into
N.IRELAND MEMBERS account the most popular entries from the If you have any feedback for us with regard
three competitions and run it over a week. to categories, or new categories you want
Small Shops < 3 employees
added, please contact Rhonda.
£350 + VAT NEW PRICE £400 + VAT
This will save costs on travel and entry fees
Medium Shops 4-9 employees for the year and it also means holding one All Ireland
£750 + VAT NEW PRICE £800 + VAT awards occasion in the year instead of 3 Butcher of The Year Competition
Large Shops >10 employees or to improve on attendance numbers and
Currently our All Ireland Butcher of
those that have a ready meal overall effect of the competition.
the Year competition is achieved by the
function in store. finalists being made up of three grand prix
£950 + VAT NEW PRICE £1200 + VAT The new competition will be called
champions competing for the title. Due to
'The Great Irish Butchery Awards’
the proposed changes in our competition
REPUBLIC OF IRELAND MEMBERS format and with selections required for the
The Categories:
Small Shops < 3 employees Irish Squad for World Butchers Challenge,
Best Irish Beef Steak
€500 + VAT NEW PRICE €575 + VAT we have decided to change the format of the
Best Irish Marinated Beef Steak competition for 2020.
Medium Shops 4-9 employees Best Irish Sausage
€750 + VAT NEW PRICE €850 + VAT Best Irish Gourmet Sausage In 2020 we will issue members with
Large Shops >10 employees or Best Irish Burger application forms to apply to enter The All
those that have a ready meal Best Irish Gourmet Burger Ireland Butcher of The Year Competition.
function in store. Best Irish Meat Kebab Members will be selected to take part in
€1000 + VAT NEW PRICE €1250 + VAT heats to represent each province in Ireland.
Best Irish Cooked Ready Meal
The winner of each heat will take part in
Best Irish Kitchen Ready product
Due to increased fuel, wage costs and a final that will be held at an event of our
fluctuating exchange rate, small and Best Irish Pie choice and compete for the title of ‘Butcher
medium sized shops will receive 2 visits Best Irish Cured Bacon of The Year.’ The winners of the heats and
per annum and those on large store Best Irish Chicken Product final will get first priority for taking part
memberships will receive quarterly visits. Best Irish Lamb Product in the Irish Squad for World Butchers
As new legislation is taking place in 2020 Best Irish Pork Product Challenge 2022.
with regard to food labelling requiring Best Irish Beef Product
full breakdown, it has doubled our Entry fees will cost £100 per person to take
Best Irish Speciality Product
administration on food labelling. We want part in this competition and again a bespoke
Best Irish Pudding trophy will be designed and commissioned
to maintain levels of service to customers
and in order to manage your requirements, Best Irish Spiced Beef for this competition. The winner will receive
we therefore need to increase membership Best Irish Butcher’s Choice Product a trophy, a place on the Irish Squad 2020 and
fees accordingly with your operations. Overall Winner receive a piece of equipment or cash prize
‘Great Irish Butchery Award Trophy’ from a sponsor and a marketing package &
Those customers who are expanding and (Best Performing Entrant) video for their shop.
require EC approval will have to discuss
separate pricing with Rhonda as you will fall Entry Fees will cost £50 per category. Pick up MEAT 2 TRADE SHOW
under ‘consultancy project’ where a daily costs will be charged at a rate appropriate Due to the success of our last show, we will
rate fee is applied which is separate to your for the distance travelled. The Awards hold our next show in 2021. We will run this
membership. evening will be treated as an annual event show in conjunction with another event or
and this will be confirmed early spring how show to improve footfall numbers for our
Those members who require additional this will be conducted along with dates and exhibitors. We will not be running this show
visits outside of service visits applied will be criteria for the event. stand alone at Eikon Exhibition Centre like
charged a daily rate fee. we did this year as the market is too niche
A bespoke trophy will be designed and for attendance numbers as a stand-alone
COMPETITIONS commissioned early spring going forward event.
Our current competition format in the for this competition. Our stars and logo
company is no longer working for us with designs will remain in place with the black Our show will take place every 2 years
running 3 competitions per year and background and white stars, however moving forward. As soon as know who our
then holding a butcher of the year final in the name of the competition will be partner will be we will inform you over the
November. incorporated into the logo. coming months.
4 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
BEI MEMBER NEWS
BUTCHERY EXCELLENCE GALA AWARDS 2019
We would like to take this opportunity to Thank all our members for attending our gala awards dinner
on Saturday Night. It was a great night and Butchery Excellence appreciate the distance that people
travelled to attend the dinner. Thank-you to our sponsors Henderson Food Machinery, Spice O'Life,
Rational and CF Gaynor for supporting the event and to our partners Kiernan's Food Ingredients and
McDonnell's for attending the event.
ALL IRELAND - CHAMPION OF CHAMPIONS WINNER
Eddie Walsh & Son's, Donegal
Photo: Keith, Sinead and Liam with Pamela Ballantine,
Marty Donnelly from Spice O Life and CEO Rhonda Montgomery from Butchery Excellence.
SPECIAL ACHIEVEMENT AWARD SPECIAL ACHIEVEMENT AWARD SPECIAL ACHIEVEMENT AWARD
Raymond Byrne Mark Williams Cunningham's
These winners have all made special achievements in raising over £100,000 for local
charities between them all and Cunningham's also celebrated 100 years in business.
OUR 2019/2020 AMBASSADORS BEST CORPORATE PARTNER OF THE YEAR
Team Ireland Squad 2020 and our Celebrity Ambassador Spice O'Life
is Pamela Ballantine who will travel to Sacramento with Congratulations to Marty and Denis and Team at Spice O'Life
the Team next year. Sponsored by Henderson Food Machinery.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 5
BEI MEMBER NEWS
BUTCHERY EXCELLENCE GALA AWARDS 2019
LIST OF WINNERS
LIFE TIME ACHIEVEMENT AWARD
JAMES CUNNINGHAM SENIOR
James Cunningham Senior has worked in the Meat industry for the
last 55 years, having been involved with the Family Butchers and
Farm from the age of Ten. James Studied at Manchester University
to become a teacher and after his father passed away in 1981, James
took over the running of the Butchers & Farm along with his late
mother Gertrude while juggling his Vice-Principle Job in the local
Glassdrumman primary school . He met his wife Bernadette while
driving meat lorry’s across Europe for a summer after graduating
and the two of them have 4 children, James Junior, Christopher
(both who run the business today) Nicole & Rachael.
James Senior put the foundations of Cunninghams Butcher in firm small Butchers of 3 staff to the multi-Awarding winning High Class
footing. Successfully diversifying into wholesale supplying to local Butchers & Food Hall they have today. They have grown the business
Fishing boats and restaurants, he was able to build this portfolio to over 50 staff and increased turnover 500% in 10 years, with plans
very successfully to over 60 wholesale customers across the whole of further growth in 2020 very much in place.
of Mourne. A sales man at heart he loved the customer interaction
and personal side of the business and the community. Becoming the Successfully beating cancer in 2016, He is still at the shop 6 days
Chairperson of the Kilkeel Development association and his local a week and rears sheep & cattle through the winter which all
GAA club An Riocht, James works tirelessly to ensure all sides of the go through their Butchers. The Business celebrated 100 years in
community benefited from re generation projects he was involved Business this year and there is no doubt the Family Legacy was very
with in the town. much cemented with James Senior at the Helm. A great family man
and Proud Grandfather to Charlotte and Sophia (the fifth Generation
It was with Great pride that his Sons James in 2010 and Christopher Cunninghams), this is a very fitting life time achievement awards
in 2012 both came into the business after James senior retired from to one of the most successful and hard working men in the Meat
teaching. The three of them have seen no limits and have taken their industry.
Henderson
Food Machinery Company
Henderson Food Machinery have now moved to a new purpose built factory
come and visit our factory over 1000 machines “We offer the best prices around”
Call our sales team to discuss your visit or machinery requirements on 0044 (0) 2890 994 202
6 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
BEI MEMBER NEWS
DESTINATION STORE OF THE YEAR is awarded to both DESTINATION STORE OF THE YEAR
finalists as the public vote was neck on neck throughout the CUNNINGHAMS FOOD HALL & BISTRO has the entire
voting process over the last 2 months and the judges think that both package which includes Multi Award Winning Butchery, Fresh Food
finalists are excellent destination shops in their own ways and felt Deli, Hot Food Counter, Bakery, Home-Made Gelato Ice-Cream and
they were both deserving of this award. a 60 seated Bistro with a licensed bar. They have been able to double
their workforce after the completion of the Food Hall. Sales are up
LISDERGAN FOOD HALL encompasses everything you would 35% on our highest forecast before we opened. Since 2010, sales are
dare to dream of in provision of quality meats, specialising in up 500% in that six year period.
heritage Flax Fed Beef, Irish Moiled Beef and “free to roam” Pork They won best Green Business in last year’s Business awards. They
& Poultry and on top of all that a plethora of accompaniments and have installed an ethos in which their business strives to have a
freshly prepared veg to make your food a feast. This place is the positive impact on the environment and community. They have
epitome of destination shopping and ticks all the boxes having the developed a number of practices and business strategies that go
Butcher, the Baker and the best Coffee Makers all under one roof!” beyond regulation and demonstrate commitment to a healthy and
Ian is a World Champion Butcher who has driven this store to sustainable future.
become a destination store with his family and business partner by The commitment from family is well seen throughout the business
his side. The décor in the shop speaks of nothing but ‘Tradition’ and and the Cunningham Family are a pillar of the community in the
‘Quality’ and the new coffee shop is a great edition to the store where Kilkeel Area. The number of awards that the store has won over the
shoppers can take a break and enjoy the lovely food and drinks years is outstanding and the service is incredible. This store has
being prepared by Sandra. been visited more than 1000 times from people all over the UK and
This store has been visited by people from all over the world and Ireland who want to see the food hall to inspire them for doing refits
their reaction to the store has been very complimentary during in their stores. We are very proud to award them with Destination
visits. The reputation of this store is growing and people are coming Store of the Year in Ireland and wish them continued success in
from far a field to do their shopping in Fintona. many years to come.
The Caffrey family have been producing their award winning
Marinades & Sauces for nearly 25 years in the
foothills of the beautiful Wicklow Mountains.
We would like to wish all our
customers a very Happy Christmas
and a prosperous New year!
Get in touch at:
www.caffreysauces.ie
Our sauces are also available in catering sizes
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 7
BEI MEMBER NEWS
BUTCHERY EXCELLENCE GALA AWARDS 2019
LIST OF WINNERS
BEST TRADITIONAL BUTCHER SHOP IN IRELAND BEST BUTCHER SHOP IN IRELAND
J MacMahons, Cookstown Shopping Centre: Frank Frawley, Limerick
Sponsored by CF Gaynor (Paul, Colly and Pamela) Rhonda and Pamela collected the award on their behalf.
BEST LARGE BUTCHER SHOP IN IRELAND BEST MEDIUM BUTCHER SHOP IN IRELAND
Grogan & Brown Artisan Butchers Corrigan’s, Drumcondra
Sponsored by Butchery Excellence (Rhonda, Jonathan and Pamela) Sponsored by Rational (Sean, Jason and Pamela)
HIGHLY COMMENDED BEST BUTCHERY MULTIPLE IN IRELAND
MEDIUM BUTCHER SHOP IN IRELAND Sheehan’s, Cork
Gary Coote, Meats Sponsored by Rational (Sean, Jack, David and Pamela)
Sponsored by Rational (Sean, Gary and Pamela)
8 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
BEI MEMBER NEWS
BUTCHERY EXCELLENCE GALA AWARDS 2019
LIST OF WINNERS
BEST BUTCHERY FOOD HALL IN IRELAND HIGHLY COMMENDED
Fresh Food Courtyard, Waterford BEST BUTCHERY FOOD HALL IN IRELAND
Sponsored by Rational (Sean, Jimmy and Pamela) Murphy’s Craft Butchers, Co.Carlow
Sponsored by Rational (Sean, Bernadette, James and Pamela)
HIGHLY COMMENDED BEST RETAIL CONVENIENCE STORE IN IRELAND
BEST BUTCHERY FOOD HALL IN IRELAND Springisland, Coalisland
McAufield’s, Belfast Sponsored by Butchery Excellence
Sponsored by Rational (Rhonda, Peter Rice and Pamela)
BEST DIGITAL MARKETING IN IRELAND BEST FOOD HYGIENE AWARD
Cunningham’s Food Hall & Bistro Lowe Bros Master Butchers
Sponsored by Butchery Excellence (Rhonda, James and Pamela) Sponsored by Butchery Excellence (Rhonda, Kevin and Pamela)
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 9
BEI MEMBER NEWS
BUTCHERY EXCELLENCE GALA AWARDS 2019
LIST OF WINNERS
HIGHLY COMMENDED BEST RETAIL PACK RANGE IN IRELAND
BEST FOOD HYGIENE AWARD Lisdergan Meats
Eurospar, Armagh Sponsored by Henderson Food Machinery
Sponsored by Butchery Excellence (Rhonda, Paul and Pamela) (David Henderson, Ian and Pamela)
HIGHLY COMMENDED - BEST RETAIL PACK RANGE IN HIGHLY COMMENDED - BEST RETAIL PACK RANGE IN
IRELAND - Corrigan’s, Drumcondra IRELAND - Grogan & Brown Artisan Butchers, Kilkenny
Sponsored by Henderson Food Machinery Sponsored by Henderson Food Machinery
(David Henderson, Jason and Pamela) (David Henderson, Jonathan and Pamela)
BEST READY MEAL RANGE IN IRELAND HIGHLY COMMENDED – BEST READY MEAL RANGE
J Hutton’s & Son’s Cunningham’s Food Hall & Bistro
Sponsored by Rational (Sean, Gareth and Pamela) Sponsored by Rational (Sean Bouvette, James Cunningham
and Pamela Ballantine)
10 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEBEI MEMBER NEWS
BUTCHERY EXCELLENCE GALA AWARDS 2019
LIST OF WINNERS
HIGHLY COMMENDED – BEST READY MEAL RANGE BEST BUTCHER COUNTER DISPLAY IN IRELAND
Lowe Bros M & W Farm Meats, Portadown
Sponsored by Rational (Sean, Kevin and Pamela) Sponsored by Butchery Excellence (Rhonda, Conor and Pamela)
HIGHLY COMMENDED - BEST BUTCHER COUNTER HIGHLY COMMENDED – BEST BUTCHER COUNTER
DISPLAY IN IRELAND - McKay’s Family Butchers DISPLAY IN IRELAND - Murphy’s Craft Butchers
Sponsored by Butchery Excellence Sponsored by Butchery Excellence
(Rhonda, Sean, Fergal and Pamela) (Rhonda, Jim, Bernadette and Pamela)
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 11FOOD SAFETY NEWS - UK
Brexit 'could mean border checks between England,
Scotland & Wales' Issues such as chlorinated chicken & genetically-modified crops in post
Brexit trade negotiations could create wide differences between the nations' food safety standards.
Border checks between Scotland, England have a “significant and detrimental impact” maintain alignment with the EU -
and Wales could be required because on the ability to strike trade deals and and Westminster, which promises
of varying food standards after Brexit, “poses an increased risk of fragmentation” to pursue a US trade deal that will
academics have warned. within the UK. alter UK food safety legislation.
Negotiating a US trade deal that
Issues such as chlorinated chicken and Proposed Brexit food safety rules would Scotland opposes is certainly not
genetically-modified (GM) crops in post- give UK ministers powers to make policy viable and could even fuel a push for
Brexit trade negotiations could create changes to food safety laws without Scottish independence."
wider differences between the nations' food primary legislation - avoiding the scrutiny
safety standards and require border checks of Parliament through the use of Statutory “If one or more devolved administrations
between countries, University of Sussex Instruments (SIs). refuses to realign its food safety regulations
academics have said. from those of the EU to comply with
Such changes have the potential to US standards after a US-UK free trade
With the Scottish and Welsh Governments “vastly increase devolution of food safety agreement, it will complicate the flows of
pledging to remain aligned to EU standards regulation”, according to the report, agricultural and food products within the
after Brexit, trade deals made by the creating the prospect of trade barriers UK.
UK Government “could complicate and between England and Scotland or Wales.
undermine trade in agricultural and food “This raises the question of how the
products”, the report states. Dr Emily Lydgate, a senior environmental UK can avoid introducing internal
law lecturer at the University of Sussex UK regulatory controls and border
The university study, carried out for the UK and one of the authors of the study, said: checks to ensure that products
Trade Policy Observatory, said different “Food safety SIs are a potential flash- comply with divergent jurisdictional
approaches to food standards would likely point for Scotland - which wants to requirements.”
12 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEFOOD SAFETY NEWS - UK
SUPERBUG REPORTEDLY FOUND IN UK SUPERMARKET
PORK PRODUCTS
A British newspaper has reported that tests sufficient action, MRSA CC38 could spread
on pork products sold at two major UK throughout the U.K. as it has in Denmark. It
supermarket chains found three samples may have infected as many as 12,000 people
contaminated with a livestock strain of in that country and has been found on two-
methicillin-resistant Staphylococcus thirds of Danish pig farms, according to the
aureus, or MRSA. newspaper report.
The test results raise concerns that the “Thousands of people have
country “is on the brink of another food contracted the livestock-associated
scandal” similar to recent revelations of strain of MRSA in Denmark and
Campylobacter, Salmonella and E. coli on six have died from it in the last
chicken sold at retail. The most recent tests five years,” the Bureau of Investigative
were done on minced samples of 97 U.K.- Journalism stated. British pig farms are not get cheap meat, but in the long term
produced pork products sold at Asda Stores regularly screened for MRSA CC398 because it’s going to add to your public health
Ltd., a subsidiary of Wal-Mart Stores Inc., the government believes that it poses a problems,” said Tim Lang, a professor at
and Sainsbury’s. They are two of the largest relatively low risk to human health. The the Centre for Food Policy at London’s City
supermarket chains in Britain. Public health two confirmed cases have been reported University.
officials are concerned about superbugs on U.K pig farms, one in eastern England
because even the strongest antibiotics and one in Northern Ireland. “If we don’t A Sainsbury’s spokeswoman told The
available might not cure some people who have tight infection control and we Guardian that the company was working
become infected by MRSA, which can be don’t try to control the movement of with farmers to make sure they are taking
contracted from eating infected meat or live animals, infection can spread. advice from leading industry experts
through contact with infected animals. And The British are up in arms about the about antibiotic use. “MRSA CC398
while MRSA can be destroyed by thorough movement of people, but the EU also is uncommon in British pork and,
cooking, it can be passed on to others has a large movement of animals. We through basic kitchen hygiene and
through inadequate hygiene practices. need biosecurity, we need to tighten thoroughly cooking meat, any food
The Guardian reported that without up this livestock movement. You may safety issue is removed,” she said.
FSA Board announces plans to protect people with food
allergies and intolerances
The Food Standards Agency (FSA) Board and consumers about how to keep people
today confirmed a series of measures with food allergies safe
to protect those with food allergies and • implementing a pilot project to develop
intolerances. This comes a week after the better reporting of allergic reactions
conclusion of the inquest into the tragic • focusing on the concerns raised by Owen’s
death of Owen Carey, who died after having case at the next Industry Leadership Forum
an allergic reaction to milk at a London on food hypersensitivity in November
restaurant. • meeting with Byron and their local
authority to discuss the detail of Owen’s case
The measures were discussed as part of the and lessons learned
quarterly Board meeting on Wednesday 18 • once all information is available,
September in Belfast. commission a full root cause analysis of this food businesses. The Board made clear
specific incident to ensure that lessons are they expected the larger retailers to remain
The actions include: shared transparent about campylobacter levels
• issuing a clear and easy to follow aide- with consumers, and continue testing and
memoire for enforcement officers The Board stressed their commitment sharing information on their campylobacter
(Environmental Health Officers and Trading to supporting food businesses to keep reduction programmes with the FSA.
Standards Officers) which is focused consumers safe, and to develop a greater
specifically on the action they should be understanding of food allergens through The Board also debated the Cost of Illness
taking within business in relation to food further research. Model for Foodborne Diseases and
allergies Food Hypersensitivity, which the FSA is
• publishing an urgent update of the highly- As part of the meeting, the Board also developing to support its assessment of
regarded ‘Safer Food Better Business’ guide, considered other major public health risks, public health impacts and priorities. It
including a review of on the allergens including campylobacter and AMR. There was agreed that the framework was an
information included was a strong endorsement from the Board to important step forward in allowing the FSA
• at the end of the year, launching of an sustain current achievements and continue to illustrate how it prioritises and makes
awareness campaign to remind businesses efforts to tackle Campylobacter in smaller decisions on spending.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 13POTATO
POTATO
CROQUETTES
CROQUETTES
LOADED WITH
LOADED WITH
BACON
BACON &
& CHEESE
CHEESE
DIRECTIONS
DIRECTIONS
1.
1. Put
Put mashed
mashedpotato
potatointo
into aabowl
bowland
andadd
add
butter, salt, pepper,
pepper, millk,
millk, cooked
cookedbacon,
bacon,
parsley and
and mix
mix together.
together.
2. Scoop out enough mashed potatoes to
INGREDIENTS 2. Scoop
roll
it in
it
it intoout
into a golf
your hand
enough
a golf
ball
andsize
mashed
ball size
portion.
place
potatoes
portion. Flatten
Flatten
a cheese
to roll
it in
cube in
your hand and place a cheese
the center. I made my cheese cubes smallcube in the
INGREDIENTS
3 lb potatoes cut into cubeS
because I wanted
center. I made myto use both
cheese cubesthesmall
cheddar
• 3 8lbtbsp
potatoes cut into cubes
butter unsalted1 cheese and provolone cheese
because I wanted to use both the cheddarin each
• 8 tbsp butter unsalted croquette.
cheese andWrap the mashed
provolone cheesepotato
in each
1/2tsp
• 1/2 tsp salt
salt or
ortototaste
taste around the cheese and you
croquette. Wrap the mashed potato can eitheraround
form it in a ball or a cylinder shape.
• 1/4 the cheese and you can either form it in a
1/4tsp
tsp pepper
pepper or ortototaste
taste
• 2 tbsp milk ball or a cylinder shape.
• 62slices
tbsp mil
bacon chopped
• 1/4 cup parsley,
6 slices fresh, chopped
bacon chopped
• 4 oz cheddar cheese cut in cubes
/4 cup parsle, fresh, chopped
• 4 oz provolone cheese cut in cubes
• 50g
4 ozGourmet Grub Pre-dust
cheddar cheese cut in cubes
• 200g Gourmet Grub Adhesion Batter
4 oz provolone cheese cut in cubes 3. Roll the croquettes in Gourmet grub
and 600g water
Predust and dip the croquette in the
• 200g GourmetGrub
50g Gourmet GrubPre-dust
Rosemary, & Adhesion batter Dip the croquette in the
Garlic & Crumb or Plain Crumb 3. Roll thegrub
Gourmet croquettes in Gourmet
Rosemary grub Pre-
& Garlic Crumb
200g Gourmet
• Vegetable oil forGrub dhesion %atter
frying dust andCrumb.
dip the croquette in the Adhesion
or Plain
and 600g +ater batter Dip the croquette in the Gourmet
4. Repeat this process until all croquettes
COOKING INSTRUCTIONS grub Rosemary & Garlic Crumb or Plain
are made for your batch.
200g
Place in Gourmet Grub oven
a pre-heated osemar, &
at 180oC Crumb.
and cook for 15 minutes 5. Flash Fry your croquettes in vegetable
Garlic & Crumb or Plain Crumb 4. Repeat this
or rapeseed oilprocess until
to brown theall croquettes
crumb.
Crumb Me Up
vegetable oil for fr,ing are made for your batch.
6. Cool your croquette on a cooling rack
and pack into foil trays and serve with
5. Flash Fry your croquettes in vegetable or
various dips e.g. garlic mayonnaise or
rapeseed oil to brown the crumb.
www.gourmetgrubni.com
COOKING INSTRUCTIONS sour cream.PARMESAN
CRUMB
PARMESAN
STUFFED
CRUMB STUFFED
MUSHROOMS
MUSHROOMS
INGREDIENTS
INGREDIENTS
1. Breakfast Flat or Closed Cup Mushrooms
1.
2. Breakfast Flat or Closed Cup Mushrooms
Cream Cheese
2. Cream Cheese
GOURMET 3. Cooked
3. Cooked
Bacon Lardons
Bacon
4. Parmesan Cheese Lardons
GRU 4. Parmesan Cheese
5. Gourmet Grub Pre-Dust
5. Gourmet Grub Pre-Dust
PRODUCT LIST 6. Gourmet grub Adhesion Batter
6. Gourmet grub Adhesion Batter
7. Gourmet Grub Rosemary & Garlic Crumb
PRODUCT LIST 7. Gourmet Grub Rosemary & Garlic Crumb
PRE - DUST 8.Rapeseed
8. Rapeseed Oil
Oil
PRE -APPLICATOR
DUST APPLICATOR
ADHESIONADHESION
BATTER BATTER DIRECTIONS
1. Remove stalk from mushroom and stuff
PLAIN
PLAIN CRUMB
CRUMB & GARLIC CRUMB
ROSEMARY
DIRECTIONS
it with cream cheese, cooked bacon lardons
and parsley.
ROSEMARYPIRI PIRI CRUMB
& GARLIC CRUMB 1.. Remove stalk from mushroom and stuff it
HOT N' SPICY with
2. Addcream cheese,
rapeseed oil cooked bacon lardons
to the Rosemary & Garlic
PIRI PIRI CRUMB and parsley.
Crumb, just enough to wet it and make it
SOUTHERN FRIED
moist and add grated parmesan cheese to
HOT N SPICY DRY BATTER
2. Add rapeseed oil to the Rosemary & Garlic
crumb.
ONION BHAJI SPICE
SOUTHERN FRIED Crumb, just enough to wet it and make it
CHICEN PAKORA SPICE 3. Dip and
moist mushroom in Gourmet
add grated parmesangrub Pre-dust
cheese to
DRY BATTER and Adhesion Batter Mix and dip in
crumb.
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Parmesan, Rosemary & Garlic Crumb.
therefore
ONION BHA you can use claims e.g.
I SPICE 3. Dip mushroom in Gourmet grub Pre-dust
Gluten Free, Egg Free & Dairy Free 4. Pack mushrooms into foil trays and serve
and Adhesion Batter Mix and dip in
CHIC EN PA ORA labelling.
on your SPICE with various dips e.g. garlic mayonnaise,
Parmesan, Rosemary & Garlic Crumb
sour cream or marie rose.
To place an order call
6. Pack mushrooms into foil trays and serve
0044 28855 57700 COOKING
with INSTRUCTIONS
various dips e.g. garlic mayonnaise,
All of our products are Allergen Free,
Cook Mushrooms
sour cream or mariein rose.
a pre-heated oven at
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therefore you can use cla s e.g. 180oC and cook for 15-20 minutes until
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COOKING INSTRUCTIONS:
Gluten Free, Egg Free and Da ry Free Cook Mushrooms in a pre-heated oven at
www.gourmetgrubni.com THIS PRODUCT IS NOT FLASH FRIED
180oC and cook for 15-20 minutes until
on your laell ng. To place an order
golden brown.FOOD SAFETY NEWS - IRELAND
Disgusting footage shows alleged
LIVE insect found inside chicken roll
A college student was left disgusted after
allegedly finding a live creepy-crawly She added: "I nearly died as I was
moving inside her chicken roll. so close to biting into it and I was
basically eye level with it. The bug
The horrifying footage was filmed on looked like a leaf and I only noticed
Monday lunchtime by Leah Kelly who had it as it had long antennas that were
just purchased food from a Dublin deli. moving.
The 20-year-old had taken a good chunk "Other than that it just looked like
out of her food and was going for the a leaf it was about the same size
second bite when she allegedly noticed the as a cockroach although I know
insect wiggling inside. Leah said that the it was something different. When
disturbing incident has put her off getting I seen it I just threw the roll down
food from a deli ever again. and screamed 'it’s moving' and the rejected the offer as I will never eat
impact of me throwing it back flung from there again or any deli anymore
She told Dublin Live: "I got the roll the bug off the roll. for that fact because I have lost all
at 1:15pm on Monday, it was just a trust in them over it."
chicken fillet roll with Italian leaves "My friend hadn’t a clue what I was Leah added that the manager took a
and grated cheese on it and it cost screaming about she thought I was picture of the bug in the bottle but that
€4. going mad. The bug landed on its he "didn't even apologise" to her. "I am
back on the table and after I took the still shocked and disgusted by it. I
"I brought the roll back to eat and video of it I put it into a bottle and notified the Food Safety Authority
when I opened it everything seemed brought it back to the shop along of Ireland immediately. I was just so
grand and I took a bite. It was only with the roll." lucky I noticed the roll before I ate it,
when I lifted it back up to take the someone else might not have been
second bite that the bug crawled out Leah marched back to the store and that lucky."
on to the top of the roll and started asked for a manager, explaining what had
walking towards me." happened and handing over the roll and the A spokeswoman for the Food Safety
bug in the bottle. Authority of Ireland said: "We don't
The moment got even worse when the comment on individual cases but we
fashion design NCAD student noticed that She continued: "All he did was offer take each complaint very seriously
the bug was still alive. me an exchange for another roll. I and always follow up on it."
Half of Salmonella infections
in Ireland acquired abroad
More than half of Salmonella infections in Ireland last year were
associated with international travel, according to a recent report.
During 2018, 363 people had salmonellosis including 349 confirmed
and 14 probable compared to 414 in 2017 based on figures from the
Health Protection Surveillance Centre (HPSC), Ireland’s agency for
the surveillance of communicable diseases and part of the Health
Service Executive (HSE).
The 363 cases in 2018 represent a 12 percent decrease on 2017; when cases were travel-associated. There was a peak between July and
only confirmed cases are compared, the 349 in 2018 represent an October coinciding with the summer holiday period. Among travel
8 percent decrease versus 2017. One large outbreak of Salmonella associated cases, the top countries of infection included 31 ill after
Brandenburg affected 71 people in 2017. going to from Spain, 27 from Bosnia and Herzegovina, 13 from
Thailand, and 10 from India. The unusual high number linked with
Travel-associated infections and outbreaks travel to Bosnia and Herzegovina was an outbreak.
Overall, notifications increased 40 percent from a low of 260 cases
in 2014, but remain below levels of 2007 to 2008. The increase This international outbreak of Salmonella monophasic
since 2014 is more pronounced among travel-associated infections Typhimurium, sequence type 19 was among members of a pilgrimage
which are up 113 percent, with an increase of 22 percent among group returning from Medjugorje, Bosnia and Herzegovina in
domestically-acquired cases. September 2018. More cases of salmonellosis in travellers returning
from Medjugorje were reported from other areas in the country and
Where country of infection was reported, 51 percent, or 166 of 328 another EU country, indicating it was a wider event.
16 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEFOOD SAFETY NEWS - IRELAND
IRISH NOROVIRUS OUTBREAK
TRACED TO LEISURE CENTER
An outbreak of norovirus in Ireland last Health Service Executive, confirmed the
month has been linked to eating food at a investigation into an outbreak of norovirus
leisure facility. associated with a food premises at a leisure
facility.
The source of some infections were
foodborne while others were due to person “The outbreak is closed and we do
to person transmission. not expect further new cases to arise.
However we cannot exclude the
Data from the Health Protection possibility that further persons who
Surveillance Centre (HPSC) showed illness were ill at the time will come to light,”
from noroviral infection in the Dublin East said a spokeswoman.
region. The HPSC is Ireland’s agency for
the surveillance of communicable diseases The department was notified by a local
and is part of the Health Service Executive doctor on Aug. 20 of an outbreak of
(HSE). gastroenteritis among people who had eaten Norovirus is a highly contagious virus
at an unnamed leisure facility in Dublin. that frequently spreads person-to-person
In total, 48 illnesses have been identified to and is often associated with food. Typical
date; 33 males and 15 females who all live Interviews done as part of the investigation symptoms of infection are quick onset of
in Ireland. Initial data showed 36 illnesses. indicated a possible association between vomiting, watery, non-bloody diarrhea
All age groups were affected except young illness and consumption of foodstuffs with abdominal cramps, nausea and
children under 12 years old. No people were prepared on site. However, it was not dehydration, with the latter being the most
admitted to hospital and illness onset dates possible to access testing of food samples common complication.
ranged from Aug. 17 to Aug. 22, 2019. for norovirus during the probe. The center
closed voluntarily as part of the investigation Symptoms usually begin 24 to 48 hours after
Food prepared on site and control measures included deep infection and last for 12 to 60 hours. No
The Department of Public Health East, cleaning of the premises. vaccine is available.
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BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 17FOOD SAFETY NEWS - IRELAND
MORE CELTIC PURE BOTTLED WATER BRANDS RECALLED
AFTER BACTERIA INCLUDING E COLI DETECTED
The Food Safety Authority of Ireland to people who have had their immune
(FSAI) has issued a further recall of more system severely compromised, such as
Celtic Pure bottled water brands due to those who have undergone transplants or
microbiological contamination. chemotherapy. It rarely causes illness in
healthy people, the FSAI said.
The watchdog's second recall comes after
batches of Celtic Pure water were pulled For enterococci and E. coli, the FSAI
from shelves on Monday after they were warns that "their presence in water
found to contain Pseudomonas aeruginosa, is considered an indicator that the
Enterococci or E.coli bacteria. water has been contaminated with
faecal material, however, this does
And today the food safety chiefs confirmed not mean that it will make people
the bacteria had been detected in more sick".
additional batches of the water.
Among the brands recalled today are Celtic
A spokesperson said: "The FSAI has been Pure still and sparkling waters in one-
notified of additional batches of litre, two-litre, five-litre, 19 litre and 500ml
bottled waters bottled by Celtic Pure bottles.
in which Pseudomonas aeruginosa,
Enterococci or E. coli bacteria were Celtic Pure Strawberry and Watermelon The FSAI have asked retailers are requested
detected. water in 250ml bottles is also being recalled. to remove the implicated batches from sale
The FSAI have also recalled both still and and display a point-of-sale recall notice in
"These implicated batches are unsafe sparkling Aldi/Comeragh bottled water. stores where the implicated batches were
or potentially unsafe and are subject sold.
to recall." Dunnes Stores My Family Favourites still
and sparkling waters in a variety of bottle People who have already bought the affected
Pseudomonas
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18 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEFOOD INDUSTRY NEWS - GLOBAL
'Sugar overload' warning for festive hot drinks
Seasonal lattes and hot chocolates being Some of the coffee chains included in the
sold by some High Street coffee chains can study say they offer a variety of low-sugar
contain up to 23 spoonfuls of sugar per cup, options to customers, as well as these more
a study has found. indulgent drinks.
Action on Sugar analysed more than Action on Sugar said consumers may be
200 drinks and found "shockingly" large unknowingly opting for extra sugar because
amounts of sugar in many of them. of a lack of labelling and the perception
vegan options were healthier, when actually
Some were made using vegan-friendly some shops used pre-sweetened alternatives
alternatives to cow's milk. The "venti" (a to cow's milk.
pint) Starbucks Signature Caramel Hot
Chocolate made with oat milk but topped Small substitutions can make a difference. Children aged 4 to 6 should have no more
with whipped cream had the most. For example, if the Starbucks Gingerbread than 19g (5 teaspoons) per day
Latte is made with almond milk instead
It contains 23 teaspoons (93.7g) of sugar and of oat milk, the sugar content goes down There's no guideline limit for children
758 calories, which Action on Sugar says is by 4.5 teaspoons (18g). Action on Sugar under the age of 4, but it's recommended
as much as three cans of Coca-Cola or four assessed drinks from nine different chains; they avoid sugar-sweetened drinks and food
white chocolate and strawberry muffins. Caffe Nero, Starbucks, Costa, KFC, Greggs, with sugar added to it
McDonald's, Eat, Leon and Pret a Manger.
Next was Caffe Nero's Grande Salted Nutritionist Holly Gabriel, from Action on
Caramel Hot Chocolate made with skimmed How much sugar should we eat? Sugar, szaid the findings were "shocking".
milk - containing 15 teaspoons (nearly 60g) Adults should have no more than 30g "Coffee shops and cafes need to
of sugar and 503 calories. Third highest in (around 7 teaspoons) of free sugars - sugars take much greater steps to reduce
sugar was a venti Starbucks Gingerbread added to food or drinks - per day the levels of sugar and portion sizes,
Latte made with oat milk - containing 14 promote lower sugar alternatives
teaspoons (56.6g) of sugar and 523 calories - Children aged 7 to 10 should have no more and stop pushing indulgent extras at
the same as 17 custard cream biscuits. than 24g (6 teaspoons) per day the till."
Danish Crown has launched a new range of meat
products that are supplemented with vegetables.
Set to be launched next week in REMA 100 carrots, peppers and chickpeas,
and MENY stores, half of the meat content while we have replaced the carrots
has been replaced by vegetables. with kidney beans in Grønt & Okse.
In addition, both variants are also
Danish Crown is targeting shoppers who keyhole labeled with only 6% fat, so
want to cut consumption a little without they match consumers' desire for
losing the taste of the good Danish meat. lean and low-salt products.”
“The concept is called 50/50, and is Klostermann added that despite this
being launched in both a beef and innovation, Danish Crown’s focus will
pork variant. 50% of the content is remain on meat.
meat of the same high quality that
the Danes know from Danish Crown's “It is important to emphasize that
products, while the remaining 50% are our core product is meat. That being
vegetables, which are of course also said, we must also keep in mind
high quality,” said Finn Klostermann, that consumers are increasingly
CEO of Danish Crown Beef. demanding alternatives to meat, and
of course we would like to be able
Kamilla Wetke, senior brand manager to offer them. At Danish Crown we
at Danish Crown, and has been close to have the equipment and expertise to
developing the products, explained the develop these products so that they
different variants. sit right in the closet - the first time.”
“There is a taste variation on beef and In July, Danish Crown announced the launch
pork, which is why the vegetables of a plant steak before the end of the year.
have to compliment the different It already supplies a number of hybrid beef the chains' own brands, but these products
flavors. In Grønt & Gris we have added products to individual retail chains under only contain between 20-30% vegetables.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 19FOOD
RETAILER
INDUSTRY
& FOOD
NEWSNEWS
- GLOBAL
PIG PRICE SITUATION CAUSES FURTHER CONCERN
The European pig meat industry has raised
concerns over the ongoing rise in prices.
In a joint letter to the EU Commission by
CLITRAVI, and the European Federation of
food, agriculture and tourism trade unions,
EFFAT, attention was drawn to “the recent
sharp increase in Europe of the price of
pig meat, the most important raw material
for the meat manufacturing industry in
Europe” . It cited the “recent increase of
the Chinese imports from Europe” as
the reason for the increase of prices of more
than 25% compared to the price of the first
week of the year.
“While we do not have any advice
to give regarding the selling or
purchasing price, we think it is States will encourage solidarity and on-week increase since June in the week
important that the entire supply support us to pass on the message ending 5 October, reaching 155.32p/kg.
chain understands the challenges of of the importance of the viability of
this exceptional, yet ongoing, market each link for the entire supply chain The pig price is now up 8.53p compared to
situation which potentially threatens up-stream to restore a fair-trading the same week last year.
businesses, jobs and livelihoods environment.”
across the European industry. This is the second time this year that the
According to Agriculture & Horticulture European pig meat industry has raised
We hope that the European Development Board (AHDB) Pork, the EU- concern over prices.
Commission and all the Member spec GB SPP recorded the largest week-
Australian waygu FSAI CAUTIONS ON PURCHASING
brand reaches UK BEEF FROM UNAPPROVED SOURCES
Available now via UK distributor Classic The Food Safety Authority of Ireland (FSAI)
Fine Foods, Westholme is grazed for two today states that it is working closely with
years on grass before spending a minimum the Local Authority Veterinary Service,
of 270 days feeding on grain. Westholme the HSE, An Garda Síochána and the
cattle live free range for the first two years Food Standards Agency Northern Ireland
of their life, to give its signature taste and regarding the theft of a container with
marbling. a consignment of beef carcases from a
Northern Ireland food business. The FSAI
is alerting food businesses of the risks
involved and reminding food businesses of
their legal obligation to only purchase meat
from approved sources, having checked
all appropriate documentation. Similarly,
the FSAI warns consumers not to purchase “There is no way of knowing whether
any meat sold from unregistered outlets or beef purchased from unregistered
unregistered online sales. sources adhere to food safety
Sold under the Westholme brand, requirements around cutting, storage
Established in 1824, it is the oldest The alert arises following the theft of the and handling,” states Dr Pamela
continuously operating company in hind quarters from 36 carcases from the Byrne, Chief Executive, FSAI. “Proper
Australia. The Westholme herd was founded container. The FSAI advises that there is a cutting, storage and handling of beef
on champion wagyu bulls and cows that possible risk to public health if carcasses are at all times is a critical element in
came to Australia from Japan more than not processed in an approved premises, in food safety management. As such,
two decades ago and are fully traceable. line with food safety and hygiene laws. Some we are urging food businesses and
AACo has cbuilt on foundational Wagyu of the beef carcases came from animals over consumers alike to be vigilant against
bloodlines to produce what it claims are the 30 months of age, so the vertebral column purchasing beef from unregistered
most highly credentialed cattle to ever leave must be treated as specified risk material sources at any time.”
Japan. (SRM).
20 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEFOOD INDUSTRY NEWS - GLOBAL
China approves 14 more Irish beef plants
The Chinese government has approved 14 Chinese authorities,” he said. “The key
processing plants in Ireland for beef access. ask of industry had been to have more
plants approved in order to meet the
This brings the number of Irish plants growing demand coming from the
approved for the Chinese market to 21 Chinese market. Working together
following the initial granting of access in with our meat industry partners,
April 2018. Bord Bia, the Irish Embassy in Beijing
and the Chinese Embassy in Dublin,
The Chinese delegation conducted audits of we have achieved this”
Irish beef processing plants in September
2019 however producer protests at the time Meat Industry Ireland (MII) senior
led to delays in this process. director Cormac Healy also welcomed
the announcement. “This is a positive
In a statement, Minister for Agriculture, development coming after the “Building access for Irish beef and
Food and the Marine, Michael Creed praised extensive round of inspection audits other meats to international growth
the plants approved and confirmed that of Irish plants by Chinese inspectors markets is crucial to maximising
“there are now no outstanding plant at end-August/early-September. market returns to the entire sector,
applications”. A massive amount of work by particularly when faced with
processors and MII has gone into challenging internal EU market
Creed added that the approval was getting to this point. The huge efforts conditions.
“the strongest endorsement possible of the DAFM Market Access team
of Irish food safety standards” should also be recognised. “MII will work with the Department of
Agriculture and members to ensure
“We were the first country in western “This announcement builds on the the final paperwork is promptly
Europe to achieve access to the progress made during 2018 and completed in order to clear the way
Chinese market and now it is clear earlier this year which saw seven for exports to commence from these
that our plants are meeting the beef processing sites secure access to sites and to extend the list of eligible
high and exacting standards of the China.” products that can be traded”.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 21FARMING NEWS
UK Government announces £35m
fund to grow rural businesses
Rural businesses across the country are set steam engines, helping to increase visitor
to benefit from £35 million in government numbers, encourage more overnight stays
funding to create new jobs, boost tourism, in the local area, and create additional jobs
and unlock growth in rural areas. in the community.
The Government has even suggested the Farming Minister George Eustice said:
figure could be increased to £50 million if “Our dedicated fund for rural
there are enough high-quality applications. businesses has created more than
3,700 jobs and supported a diverse
The scheme has already granted £99 million group of businesses, tourism of emerging trends and tastes and
to 546 local businesses across England, operations and start-ups to unlock looking ahead to new opportunities."
creating more than 3,700 new jobs in rural their full potential.
areas. For this funding round of the Growth
“This next round of funding will help programme, the threshold for minimum
Creamery Boost more businesses to grow and local grants has come down from £35,000 to
In Sheffield, the farmers behind the brand areas to prosper – and I would urge £20,000, meaning that more small or micro-
Our Cow Molly secured a grant of more than any rural enterprise to look into what businesses can be eligible for a grant for
£160,000 to invest in a new processing unit, this scheme could do for them. their projects. Paul Caldwell, chief executive
which allowed them to produce higher- of the Rural Payments Agency, said:
quality fresh milk and ice cream – creating I would also encourage farmers to “The Growth programme provides
six new jobs. Elsewhere, the North York consider how they might use this funding to the 98% of the rural
Moors Railway Trust was awarded a grant funding to branch out and diversify economy in England that isn’t directly
to preserve 50 historic train carriages and their businesses, making the most engaged in farming."
Calls for Government to enforce ‘proper’ British labelling
Calls have been made for changes to British
labelling in light of a BBC documentary
highlighting the lower environmental
and welfare standards food is produced to
outside the UK.
All fresh meat sold in the UK must currently
be labelled to show where the animal was
reared and slaughtered, but this does not
cover products such as sausages, bacon and
ready-meals.
The Countryside Alliance said consumers consumers into thinking they are On a meat label, if a country or flag is
are paying much more attention to where the purchasing British, when in reality shown, it refers to the place the product last
meat they eat originates. The organisation they aren’t." underwent a significant process. The study
is pushing for labelling that shows where also showed 43% believed a British label on
the animal was reared and slaughtered for “Country of origin food labelling a meat product indicated that the animal
all meat – including that where meat is an must be mandatory for all processed was raised in Britain.
ingredient and part of an overall product. meat to ensure a level playing field
for hard-working British farmers Sarah Lee, head of policy at the Countryside
A spokesman for the Countryside after the United Kingdom leaves the Alliance, said: “UK consumers are
Alliance said: “Currently, sausages European Union.” becoming more conscious of the food
made in Britain from Danish pork they are purchasing and eating.
can be legitimately labelled as Candidates across the political spectrum
British because the meat has been will be asked to support the ask as part of “This is something that should be
processed in the UK. the Alliance’s Rural Charter. welcomed by the next Government
and actively encouraged. We want
"The Countryside Alliance believes It comes as research by The Countryside the next Government to recognise
food marked as British must come Alliance Foundation showed that only 39% the importance of proper British food
exclusively from British farmers and of people knew what a British flag on a meat labelling and not to allow the current,
producers. It is wrong to mislead product meant under current legislation. misleading, form to continue as it is.”
22 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEFARMING NEWS
IRISH BEEF PRICES 44C/KG BEHIND NORTHERN IRELAND
It has been outlined that the price currently
being paid for R3 steer cattle in the Republic
of Ireland is 3.42c/kg while “a few fields
away” in Northern Ireland it “is 3.86c/
kg – a 44c/kg difference”.
The president of the Irish Creamery
Milk Suppliers’ Association (ICMSA), Pat
McCormack, has said “Irish beef prices
need to increase immediately and
reflect the stronger global market for
beef”.
McCormack stressed: “This inexplicable
gap is clear evidence that the market
in Ireland is broken and requires
rectification. If the obvious price-rise
is not forthcoming immediately then
the regulators need to intervene. Why is there such a difference? The He also noted that the Northern Irish price
only possible explanation is that has increased by over 21c/kg since July
“It couldn’t be more simple or someone further along the supply- while the Irish price has fallen by 3c/kg.
indeed blatant: If a farmer on the chain, be it the processor or retailer,
border in Armagh sells an R3 steer is creaming this profit at the expense Concluding, McCormack said: “Either
to a Northern Ireland processor this of the farmer. farmers begin to get a fair price for
morning, they get 3.86c/kg. A few the beef they produce or we see the
fields away in Monaghan a similar McCormack said that the gap between the whole Irish beef sector continue to
animal in a southern processor gets Irish and Northern Irish price stood at 19c/ decline and enter what could be a
3.42c/kg which translates to €154 less kg on July 29, 2019, and today that gap has terminal phase.”
for a 350kg animal. widened to 44c/kg.
Sudden death in Refrigerated container with 50
tragic farm accident beef carcases stolen overnight
Authorities are investigating the A refrigerated container containing 50 beef significant amount of the beef had
circumstances of a farm death in Newry, carcasses has been stolen in Co Armagh. been removed. This is a distinctive
Co. Antrim over the weekend. The Police are appealing for information container and I am appealing to
incident took place on Saturday afternoon, following the theft of the container in anyone with information, or who
November 30, on a farm in the Newry area. Loughgall, Armagh, during the early hours noticed any suspicious activity, to
It is understood a 14-year-old girl was killed of Friday 6 December. contact us on 101 quoting reference
in the accident. number 463 of 06/12/19.”
Inspector Leslie Badger said: “The 40ft
container, which contained 50 Information can also be provided to the
beef carcasses, was stolen from independent charity Crimestoppers on
premises in the Red Lion Road area 0800 555 111, which is 100% anonymous
of Loughgall at 1am on Friday. The and gives people the power to speak up and
unit was subsequently recovered stop crime.
by Gardaí in Dundalk. However, a
In a statement to AgriLand, a spokesperson
for the Health and Safety Executive of
Northern Ireland (HSENI) said:
“HSENI have received a report of an
incident in Newry, has attended the
scene, and is currently investigating
the circumstances.”
It was added that two emergency crews were
sent to the farm, as was the air ambulance.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 23You can also read
