The secret to China's Olympic success

The Chinese athletes have been victorious in the Olympics winning 100 medals 51 of which gold and winning the overall medal race.

And now I can reveal the secret of the Chinese athletes’ success – Scottish deer penis, regarded as the most virile in the world.

The stars use it to boost stamina and for its alleged anti-inflammatory, immune stimulant and injury-healing properties. The deers penis is also rich in protein, vitamins, calcium, magnesium and hormones and low in cholesterol.

Chinese traders have visited the Highlands to view the deer and have been training dealers on how to process the penises which are frozen or dried before export.

Finlay Clark, of the Association of Deer Management Groups, added: “I have never tried it, but if there are any Scottish athletes who want to give it a go I’m sure we could arrange it.”

Eat veal says the RSPCA

The RSPCA and Compassion in World Farming (CIWF) are joining forces to launch a campaign to get veal back on the British dinner menu. After years or campaigning agianst veal many are thinking why the sudden turn arround.

"Veal shouldn't be a dirty word," said Rowen West-Henzell, food business manager for CIWF. "There is a process of re-education that needs to occur. British rose veal is something we are happy to endorse."

High-welfare veal is known as rose veal, as calves are not fed the restricted, low-iron diet that is needed to produce the traditional white veal meat.

Veal is widely eaten in the Netherlands, Germany, France and Italy, but currently has a limited market in the UK.

"Over the next year we will be promoting the consumption of rose veal as a way of dealing with the problem of wasted bull calves," said Ms West- Henzell.

Last year around 260,000 young, male dairy calves were condemned as "waste products" in the UK, as they don't produce milk and are rarely used for beef due to their low muscle tone. These animals are either shot at birth or exported to the Continent.

British veal was recently brought to the public attention on the Channel 4 show The F Word, in which the journalist Janet Street-Porter raised veal calves as part of her attempt to encourage people to eat more British veal.

Reducing food wastage

It has been in the press a lot recently that Britons throw away over £8 billion worth of food each year.

Using leftovers is a great way to reduce food wastage and respect the lives of the animals that have been killed for our benefit. And it’s also a good way to save money on the food budget. Consider using leftovers more, but this doesn't mean you have to sacrifice taste or variety, meats may even taste better the next day.

These tips will help you find ways to use leftover meat, reduce your food budget and expand your menu.

Make multi-meat meals for more flavour and variety, adding yesterday’s leftover sausages or turkey to a meat loaf will make for a tasty and nutritious meal. You can add just about any meat to a cheesy or creamy casserole made from potatoes or pasta and sauce.

Or how about using the remains of Sunday’s roast chicken to create a stir fry or curry as long as the chickens been kept in a fridge it should be fine. Just add a jar of your favourite sauce and some vegetables and your done.

It might take a bit of forward planning and require a bit of extra work but the results will far out way this.

More people are buyng British

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.

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.

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.

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.

Beef is best for summer grills!!

Summer's here and the barbecues are being dusted down. Our favourite for a family barbecue is a juicy steak - but, like most royal meats, the cut you choose will determine the taste you get!

So, how do you cook the perfect barbecue steak? Firstly, try to purchase your beef 2-3 days before you plan to cook it. Slightly aged beef is more tender as natural enzymes have had time to soften the muscle fibre.

The best cut for a barbecue steak is a 20mm thick cut of even thickness. The sirloin and scotch fillet are ideal and need little more than a sprinkling of seasoning before grilling.

Larger cuts such as the rump or T-bone are slightly tougher cuts and are best marinated before grilling. Marinades not only preserve and refine your meat’s taste - they also tenderise the meat. Try Red Wine & Garlic Marinade for a rich, succulent bite.

Support our Brighton to Paris charity bike ride

The Burts cycle team has assembled to take part in a charity bike ride from Brighton to Paris.

Our intrepid cyclists will take 3 days to complete the 150 mile trip traveling 50 miles a day in order to raise money for the Argus appeal.

If you would like to sponsor us then please visit www.justgiving.com/teamlaughinggravy2008.

Chefs attack government over school meals

Two celebrity chefs have attacked the government for abandoning promises to spend at least 50p on healthy ingredients for school meals, calling the decision "fatal".

Chefs have attacked the Government for abandoning its promise to spend at least 50p on healthy ingredients for every school meal.

The pledge was made in 2005 by Ruth Kelly, then the education secretary. However, as it was disclosed that many local authorities are not hitting the 50p target, Kevin Brennan, the schools minister, said yesterday that there is no minimum requirement on ingredients for school meals.

Antony Worrall Thompson, the television chef, said: "When the big campaign to get better school dinners was launched, the Government jumped on board to appease Jamie Oliver and now that it has died down they have just ditched it. It is a disgrace really."

It`s summer time.

It`s summertime again (although by looking at the weather you would never guess) and so the Brit's love affair with the barbecue begins again in earnest.



But beware, health experts warn that cooking food outdoors can drastically increase the risk of food poisoning. That's because it is harder to keep foods very hot or very cold and to keep everything clean.

So, here are six simple rules to follow to stay safe this barbecue season:

• Light the barbecue well in advance and wait until it is glowing red (with a powdery grey surface) before starting to cook.

• Keep meats, salads and other perishable foods in a cool bag with ice packs or in the fridge until just before cooking or eating them. Serve salads at the last minute

• During cooking, turn food often. If it starts to burn on the outside raise the grill height or reduce the heat of the charcoal (dampen coals slightly or partially close air vents)

• Cook poultry, burgers, sausages and pork throughout - no pink bits in the middle. If possible, fully pre-cook all poultry and sausages in the oven or microwave then take it straight to the barbecue to add the final barbecue flavour.

• Keep raw and cooked foods apart at all times. Don't handle cooked foods with utensils that have touched raw meats or put cooked or ready-to-eat food on plates that have held raw meats.

Finally, if you are looking for quality barbecue meats, then look no further than Burts Family Butchers for the finest sausages, burgers, chciken and steaks!

Calls for honest labelling

Country of origin labelling of meat products is not clear enough despite three-quarters of consumers wanting to see the name of the country of origin on the pack, according to a new NFU report.

The report, issued by the Meat and Livestock Commission on behalf of the union, has urged supermarkets to clearly label food with country of origin information so consumers can choose to buy food reared to high standards on British farms.

NFU president Peter Kendall said better labelling was vital to help farmers harness consumer demand to support British produce. “The need for honest and clear labelling is hugely important,” he said.

Burt sources all its meats from reputable suppliers that we trust. Whilst most of them have been supplying us for many years, each of them must still meet our most stringent quality control standards.

Best of British!

We have been buying fine beef and lamb from Scotland for many years now. Scotland has long enjoyed a deserved reputation for high quality meat and our beef is hung for 14 days at source then hung for a further 7 days on our own premises to ensure a consistent quality.

In addition to supplying pork and chicken we also offer an extensive range of cooked meats and other wholesale catering supplies including:

Burt’s Famous home-made sausages
Finest scottish beef
Beautiful home cooked meats

So, if you want reassurance about the origin of your meat - why not pay Burts a visit?

NFU calls for ban on beef from Brazil

NFU President Peter Kendall has called on the EU Commission urgently to consider banning imports of beef from Brazil, in the light of further reports of serious breaches in cattle identification regulations in a country where foot and mouth disease is endemic.

Speaking at the Herefordshire NFU annual meeting in Hereford last week, Mr Kendall said: “Livestock farmers across Britain have just endured four months of misery as we have complied with the strictest animal movement and biosecurity regime imaginable, at a cost of tens of millions of pounds, in order to satisfy the EU veterinary authorities that our beef, lamb and pork can safely be allowed back into international trade.

“Had our precautions, and in particular our arrangements for tracking and verifying the movement of livestock, been found wanting in the slightest particular, it would have set back the timetable for the lifting of trade restrictions by months.

“Yet now we understand a very different set of rules applies to our main competitors, on the other side of the Atlantic Ocean, in Brazil. In previous inspections, the EU’s Food and Veterinary Organisation (FVO) has found serious shortcomings in the arrangements in the Brazilian cattle traceability and other record-keeping arrangements.
“Last year, an investigation by the Irish Farmers Associations found evidence of deliberate malpractice, which suggested that cattle from regions of Brazil where foot and mouth disease is endemic and from which exports are supposed to be banned, were being illegally re-tagged in order to disguise their identity and origin.

“Now we understand that the most recent FVO inspection has identified breaches of animal ID requirements so serious that, according to unconfirmed but entirely plausible reports, the Brazilians have offered to restrict exports themselves in the hope of pre-empting more drastic action by the EU.

“This is not an acceptable situation. The same strict standards should be applied to the traceability of meat imported into the EU as apply to meat produced in the EU, in the interests of consumer protection, disease prevention and fair trade.

“We shall be calling on the EU Commission to act on the findings of the latest FVO inspection without delay and impose an immediate ban on imports from Brazilian beef until the Brazilian authorities have satisfied EU officials that they are fully compliant with the rules.

“That is what has been expected of livestock producers in this country as the price for our meat being allowed back into international trade, and I can see no reason at all why a similar level of compliance should not be expected of our competitors.”

The Brazilian Beef Information Service (BBIS) has responded with claims that Kendall is “misguided” in calling for the ban on beef exports from Brazil.

“He has jumped aboard an anti-Brazilian bandwagon without seemingly understanding the facts,” said director Rob Metcalfe.

“A ban on Brazilian beef would be bad for consumers and bring no benefit at all to the British farmers he is trying to protect.”

According to the BBIS, it is a scientific impossibility for exports of Brazilian beef to present an FMD threat to the EU.

Metcalfe said that, in fact, the EU must be more tightly regulated than Brazil because of its history of disease and its production system. EU regulations were developed in the wake of BSE, a disease which never existed in the Brazil, and the EU regime is designed to deal with small, intensive farming operations where animals are kept in close proximity- a system of farming that does not bear relation to Brazil’s extensive year-round grazing.

“That said, Brazilian farmers and exporters are determined to meet whatever standards EU scientists (as opposed to protectionist farmers) stipulate are right for our way of producing beef,” he said.

Brazil has supplied Europe with beef for over 75 years and Brazil is now the world’s biggest beef exporter. Supporters of Brazilian beef believe that the increased competitive pressure on small intensive beef producers in Ireland and the UK has resulted in an orchestrated campaign of anti-Brazilian beef propaganda.

“The sad thing is that if Brazilian beef was banned, prices would rise, making beef simply unaffordable to many consumers,” Metcalfe said.

Men v Women - a question of meat?

The differences between the sexes extends to the dinner plate with men preferring meat and women opting for fruit and vegetables, according to a report in today's Daily Telegraph.

Apparently, research has found that women are programmed to choose a healthier diet.

Favourites such as duck, veal and ham are high on men's menus and they are also more likely to eat shellfish such as shrimp and oysters. Women, on the other hand, are more likely to choose vegetables, especially carrots and tomatoes, and love strawberries, blueberries, raspberries and apples. Women also prefer dry foods, such as almonds and walnuts, and are more likely to consume eggs and yogurt compared with men.

However, the study of more than 14,000 Americans found some exceptions to the rules. Women loved fresh burgers while men preferred frozen ones and men were significantly more likely to eat asparagus and Brussels sprouts than women.

Meat prices on the rise again!

The price of meat may soon increase again as production costs mount and demand outstrips supply.

The cost of food is accelerating at a record rate due to soaring dairy and meat prices, official figures show. Supermarkets are having to pay 8.4 per cent more than a year ago for everything from milk and bread to ready meals and packaged meat. This is the highest annual rate since 1986 when the Office of National Statistics started records.

Analysts say most of the increases will be passed to shoppers already hit by record rises in household bills. Food prices have soared in recent months, with a £1.06 pack of butter 41 per cent more expensive than a year ago and a standard sliced loaf hitting £1 for the first time.

Statistics from The Grocer, the trade magazine, show that cheese is now more expensive than at any time in the past three years. Stilton is 41 per cent dearer than a year ago and experts calculate that a family which was spending £70 on their weekly grocery shop are now paying £400 more a year on their food bills.

Several factors lie behind rising food prices. British fruit and vegetables were hit by last year's poor summer. Many crops suffered, especially the pea and potato harvest. The wet weather also forced many dairy farmers to give their herds expensive winter feed, adding to costs.

Global commodity markets have also been in turmoil as poor harvests, especially in Australia, have led to lower supplies of wheat. This has combined with surging demand from India and China.

The mix of falling supply and rising demand produced spiralling prices for wheat, meat and dairy products. As a result, food factories are having to pay 16.4 per cent more for food ingredients than a year ago and double that rate for ingredients from Britain, according to yesterday's figures.

Analysts have warned that beef, pork and poultry producers are struggling with rising feed costs with wheat prices still climbing steadily.

So, with meat prices set to continue rising, those in the catering sector need to ensure that they are receiving good value for their meat purchases - and for good value in the south east, there's no better place to look than Burts.