Part of the story of Eating Quality hinges on communication. Communication between each part of the supply chain is critical to ensure that sellers are able to identify what their buyer wants, and buyers are able to feed that back to sellers, from butchers and retailers, back to primary producers.
Our activity on this is centred around bringing producers into abattoirs and looking at specifications of animals pre and post-slaughter as part of our ‘Meat the Market’ workshops.
These workshops are practical in-abattoir demonstrations of understanding classification and are run in partnership with MLCSL.
As an accompaniment, we have also developed our ‘Meat the Grade’ Virtual Tool which helps explain the importance of understanding the carcass classification system.