Shoppers buying British produce instead of foreign alternatives have helped to reduce meat imports in the first half of this year.
The number of shoppers choosing British-reared meat over foreign competitors appears to be on the increase, with the amount of beef, lamb and pork entering the country all declining.
The news will be a welcome relief to farmers who faced a torrid 2007, as the devastating impact of the summer floods, foot and mouth disease worries, blue tongue and avian flu all contributed to one of the most depressing years for agriculture in recent memory, leading to meat imports at an all-time high.
Now, new figures from pig, beef and sheep industry groups show a significant reduction in the amount of foreign meat being imported.
Latest statistics from the British Pig Executive (Bpex) show the amount of pork entering the UK between January and May was nearly 20,000 tonnes lower than the same period last year, a reduction of nearly 10 per cent year on year.
Figures from Eblex, the industry body for beef and lamb levy-payers for the UK, revealed the amount of sheep meat being imported fell by more than 2,000 tonnes since the start of the year, nearly four per cent lower than the corresponding period in 2007. And beef imports declined by more than three per cent to 105,000 tonnes, as compared with 109,000 in 2007.
Monday 28 July 2008
Tuesday 22 July 2008
Top tips for avoiding falling ill on holiday
Its that time of year when us Brits start to desert this tiny rain soaked island in search of some sunshine. Here are some top tips to make sure you don`t spend the holiday on the loo.
Don't eat undercooked or raw meat, fish or shellfish - even if they are a local delicacy.
Avoid eating from stalls, buffets or restaurants where food is uncovered and looks as though it's been kept warm (rather than piping hot) for hours on end.
Don't leave food outside at barbecues or picnics. Store food in a cool-box. Make sure barbecued meat, chicken, sausages and burgers are cooked thoroughly - and use separate plates and utensils for cooked and raw foods.
Always drink bottled or boiled water - and use it to clean your teeth - if the tap water is unsafe to drink when you're on holiday. Avoid having ice in drinks, too.
Peel all vegetables and fruits that are eaten raw and avoid salads in countries where tap water is unsafe.
Don't eat undercooked or raw meat, fish or shellfish - even if they are a local delicacy.
Avoid eating from stalls, buffets or restaurants where food is uncovered and looks as though it's been kept warm (rather than piping hot) for hours on end.
Don't leave food outside at barbecues or picnics. Store food in a cool-box. Make sure barbecued meat, chicken, sausages and burgers are cooked thoroughly - and use separate plates and utensils for cooked and raw foods.
Always drink bottled or boiled water - and use it to clean your teeth - if the tap water is unsafe to drink when you're on holiday. Avoid having ice in drinks, too.
Peel all vegetables and fruits that are eaten raw and avoid salads in countries where tap water is unsafe.
Monday 14 July 2008
Making the most of your left overs
With food wastage reaching almost four millions tonnes a year, Quality Meat Scotland is encouraging people to get even more out of their roast with some tasty leftover ideas.
Government research found that people could save more than £400 a year if they better utilised the food they bought, and buying high quality meat means that there will be high quality leftovers to use.
With the forecast possibly ruling out a barbecue this weekend for many, QMS has developed three recipes to make tasty, healthy meals from the leftovers from your weekend roast Beef, Lamb and Pork.
The recipes, are good for not only using leftover meat, but are great for utilising those ‘used once’ spices and condiments that clog up cupboards and fridge.
The recipes include spicy shredded pork shoulder in a baked jacket potato burger, beef & mango curry with a yoghurt salad, the exciting and healthy lamb picadillo with corn kernels & boiled quinoa. They were created by celebrity chef Colin Capon and can be found on www.qmscotland.co.uk/index-consumers.
Government research found that people could save more than £400 a year if they better utilised the food they bought, and buying high quality meat means that there will be high quality leftovers to use.
With the forecast possibly ruling out a barbecue this weekend for many, QMS has developed three recipes to make tasty, healthy meals from the leftovers from your weekend roast Beef, Lamb and Pork.
The recipes, are good for not only using leftover meat, but are great for utilising those ‘used once’ spices and condiments that clog up cupboards and fridge.
The recipes include spicy shredded pork shoulder in a baked jacket potato burger, beef & mango curry with a yoghurt salad, the exciting and healthy lamb picadillo with corn kernels & boiled quinoa. They were created by celebrity chef Colin Capon and can be found on www.qmscotland.co.uk/index-consumers.
Tuesday 1 July 2008
Healthy eating
Meat is a good source of protein, vitamins and minerals, such as iron, selenium, zinc, and B vitamins. It is one of the main sources of vitamin B12, which is only found in foods from animals, such as meat and milk.
If you're trying to have less fat, it's a good idea to cut off any visible fat and skin before cooking because fat, crackling and poultry skin are much higher in fat than the meat itself.
The way you cook meat can also have a big impact on how much fat you consume.
For example lean rump steak, grilled, contains half the fat of rump steak with the fat, fried (5.9g fat per 100g and 2.5g saturated fat compared with 12.7g fat per 100g and 4.9g saturated fat).
Burts top tips for eating healthy meat:
Grill meat rather than frying.
Try not to add extra fat or oil when cooking meat.
Roast meat on a metal rack above a roasting tin, so fat can run off.
If you're trying to have less fat, it's a good idea to cut off any visible fat and skin before cooking because fat, crackling and poultry skin are much higher in fat than the meat itself.
The way you cook meat can also have a big impact on how much fat you consume.
For example lean rump steak, grilled, contains half the fat of rump steak with the fat, fried (5.9g fat per 100g and 2.5g saturated fat compared with 12.7g fat per 100g and 4.9g saturated fat).
Burts top tips for eating healthy meat:
Grill meat rather than frying.
Try not to add extra fat or oil when cooking meat.
Roast meat on a metal rack above a roasting tin, so fat can run off.
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