British Beef Week
Great British Beef Week is now in its seventh year and begins on St George’s Day to raise awareness of the quality and versatility of British beef. There will be a host of activities taking place to support it, including a social media campaign and promotional activity in retailers and butchers.
Great British Beef Week (GBBW) is an annual event that kicks off on St George’s Day (23 April) each year. Founded by the indomitable Ladies in Beef (an organisation of female beef farmers who care passionately about British beef), GBBW aims to raise awareness of the quality and versatility of assured British beef and give the industry a much-needed boost.
Hugh Judd, AHDB Foodservice Project Manager, urges operators to get on board with GBBW: “The profit potential of beef is greater than ever. It’s the only protein group growing across all foodservice sectors, and AHDB’s category report shows that beef accounts for 41% of meat on menus. Great British Beef Week is the springtime calendar hook that operators can use to shout about their quality beef, and is the perfect time to launch modern and innovative cuts that tap into consumer trends.”
The AHDB’s category report has the insight on how to make the most of beef and taps into consumer trends. The highlights are:
1. The need to innovate and find inspiration in new trends
The latest trend in the better burger category is cut-specific patties. Mincing trim from the rump, chuck or brisket can significantly improve margin potential, as well as creating appealing taste and texture profiles. So addpremium rump steak, chuck and brisket burger lines to your menu to differentiate your burger offering.
2. Shouting about provenance and enhanced quality will differentiate your menu
British is ‘on trend’, and if your beef comes from grass-fed cattle or a rare breed, consumers want to know. Interest in maturation is rising, and operators are increasingly telling consumers how long their beef is aged for.
At the heart of AHDB Beef & Lamb’s activity is the QSM Scheme, which guarantees assurance, provenance and, unlike some other assurance schemes, enhanced eating quality. To appeal to consumers’ interest in buying British, make sure you use meat produced to QSM standards and display this prominently.
3. Classics never go out of fashion
Beef still accounts for 41% of meat proteins on menus, and AHDB research shows that beef appears on 100% of the menus of the top 80 foodservice brands. Steaks are an ever-popular menu staple, and rump is the cut of choice, accounting for a third of all steaks offered. For more beef and lamb trends, download the AHDB Beef & Lamb category report here.
Red meat and nutrition: the facts
The nutritional benefits of red meat are often overlooked. AHDB Beef & Lamb is involved in a number of initiatives to educate people about the positive contribution red meat makes to a healthy balanced diet, with information including the following:
- Lean red meats, including beef and lamb, can play an important part in a healthy balanced diet as they have a high nutrient density. This means that they contain a wide variety of nutrients in a relatively small amount of food
- Meat is a major source of protein, which helps to improve satiety and fills you up for longer. Protein-rich foods can help to control weight
- Iron is a vital mineral for red blood cell formation. A deficiency of iron in the diet is the most common dietary cause of anaemia. Currently a quarter of females aged 19 to 64 in the UK have iron intakes below the minimum recommended to stay healthy
- The type of iron found in red meat (haem iron) is more easily absorbed and used by the body than the iron in plant foods such as pulses, nuts, seeds and leafy green vegetables (non-haem iron)
- Red meat is a good source of readily absorbable zinc, which is important for the healthy functioning of the immune system, growth, wound healing and fertility. We get about 30% of our dietary intake of zinc from red meat and meat products
- Red meat also provides other mineralssuch as potassium and selenium. Selenium is an important antioxidant, which has been linked to reducing the risk of heart disease and certain cancers
- Red meat is a significant source of B vitamins, including B12, which is not found naturally in foods of plant origin and is important for healthy red blood cells, growth and the production of energy
- Red meat is far lower in fat now than it was 20 years ago. On average, fully trimmed raw lean beef contains just 5% fat and fully trimmed raw lean lamb 8%. This compares well with a food such as cheddar cheese, which contains an average of 34% fat. These fat reductions have been achieved by breeding techniques on the farm and new butchery techniques, which trim off most of the fat
- Fresh red meat is naturally low in salt.
For further information, visit www.beefandlamb.ahdb.org.uk/news/red-meat-and-nutrition-the-facts