LATEST FROM AHDB BEEF & LAMB


CRAFTBUTCHER NOVEMBER/DECEMBER 2017 l Roast and Toast this Winter


Michael Richardson Independent Retail Sector Manager


For most butchers and independent retailers the festive season marks the most profitable, and busy, point in the calendar.


With customers more likely to host social events and parties, and the all-important preparation for the Christmas dinner, the festive season is the perfect opportunity to promote a variety of Quality Standard Mark (QSM) beef and lamb cuts.


The colder months also present themselves as a great chance for butchers to offer cuts that align to the seasonal change through stocking up on a variety of roasting and stewing cuts as demand for these cuts more than doubles in the winter months.


M


aking the most of your serve-over counter is the


Mike Richardson, Sales Development Manager for AHDB Beef & Lamb, said: “Lower value beef, lamb and pork cuts are the ideal choice for a variety of warming dishes, especially curries, casseroles and pot roasts, as slow cooking methods become increasingly popular during the colder months.”


Mike explained: “Much of the inconsistency consumers encounter with lower value cuts can be attributed to the cooking time they have used, which is why slow cooking methods are a good option for those looking to create tasty dishes on a budget. This is where independent butchers’ knowledge and expertise can really shine through, as they


Consumers can be hesitant to shop from the serve-over counter, especially new shoppers who may be trying your shop for the first time. They may be unsure about weights and prices. Clear pricing showing unit costs is a simple way to improve consumer confidence.


cornerstone to making a profit, a great opportunity to really engage with new and existing customers and a chance to show off the great range of quality products you have available for your shoppers. Mike Richardson, AHDB Beef and Lamb Independent Retail Sector Manager, said: ‘We have recently reviewed both the UK and European markets to provide an insight into best practice on serve-over counters. I’d be delighted to discuss these findings with you and help to improve cabinet display, product range and sales.’


19


LET US HELP YOU MAKE THE MOST OF YOUR SERVEOVER COUNTER - THE KEY TO MORE PROFIT.


Rump roast with Thai spices.


can recommend alternative cuts and suggested cooking times to their customers.”


AHDB Beef & Lamb suggests there are profit opportunities to be gained by supplying a selection of beef and lamb cuts from the forequarter and other underutilised parts of the carcase this winter. Additionally, butchers should consider promoting roasting cuts from the rump and sirloin during the winter months as demand for steak typically eases.


Mike added: “Independent retailers can encourage their customers to try something alternative this festive season by also offering some recipe inspiration. With more people looking to host parties, consumers will want something that wows their guests but can be prepared relatively easily and cater for larger numbers of people. A beef, olive and red onion canapé can, for example, make great use of boneless shin, feather or chuck steak and are easy to prepare.


Counter Display


For those looking for recipe inspiration this


There is a wide range of tray sizes available, which means you don’t have to overfill your display. Cut two steaks and use a smaller tray and put three mini-joints onto a larger tray. The important thing is that you constantly replenish and work your display. Take pride in it and you’ll see the benefits.


This may be a key factor in encouraging new younger customers into the shop and breaking down those barriers. This approach also lends itself to selling meat cuts packed in an oven ready bag. The beef, lamb and pork mini joints lend themselves to selling in this way with a marinade to add a bit of adventure. You can take a look at our website to see the butchery specs and merchandising material available for you to order here www.qsmbeefandlambpos.co.uk or give me a ring to have a chat through some options – 07790 173625.


Picanha roast portion with coriander seeds and thyme.


Christmas period, visit simplybeefandlamb.com”


For butchers looking for more beef and lamb cut inspiration this festive season, AHDB Beef & Lamb’s Meat Purchasing Guide is an ideal place to look. It provides a comprehensive specification and coding system for over 600 beef, veal, lamb, mutton and pork cuts and features an image, description and unique identifying code for each cut. It works in conjunction with the Cutting Specification Manual, which contains step-by-step instructions for cut preparation.


Training


To help butchers capitalise on the festive promotional period, AHDB Beef & Lamb will be putting together winter merchandising materials and further cut inspiration online by visiting www.qsmbeefandlamb. co.uk. Our new ‘Simply Carvery’ Guide is available to order to help drive sales as well as a wide range of other merchandising materials, order online now at www.qsmbeefandlamb. co.uk/pos.


Focus on NPD


The AHDB Beef & Lamb new product development team can work with you to review new product ideas for your counter. This includes costing products to ensure you are making maximum return from the display area.


Good staff training is crucial to improved sales. Staff need to know about the product they are selling. AHDB’s Meat Education Programme is an easy and effective way to train staff. Supported by a range of cutting videos available on our website. The AHDB Beef & Lamb team can help you put together a programme to suit your requirements.


AHDB Beef & Lamb can offer a whole range of free marketing materials that can help improve your counter area – cabinet cards, posters, cut posters and recipe leaflets are all available.


The beef rump can be seam butchered to create quality roasting joints from the main muscles (Rump B009) and individual roast portions from the cap muscle (Picanha roast B007). These can be flavoured with a marinade or rub to give an exciting and convenient twist.


How can we put this into practice?


As well as looking for a variety of appealing and convenient beef and lamb meal solutions this winter, customers are increasingly seeking quality assurance guarantees. Any butcher that is a member of the AHDB Beef & Lamb QSM Scheme can confidently share guarantees of provenance, consistency and eating quality with their customers by displaying the QSM logos in store, on marketing materials and on their website.


For further information about the QSM Scheme and to discover the benefits of joining the scheme, call the Hotline on 0845 491 8787 or visit www.qsmbeefandlamb.co.uk


Lamb leg mini joints are a great example of how we can use all these resources to benefit your business and your customers. Mini joints are perfect for modern shoppers, short on time but still wanting a delicious meal. This is an ideal opportunity to take advantage especially during the week. Lamb leg mini joints have the potential to increase gross margin by 8% over traditional roasting joints. All the resources I’ve mentioned here are available for you to use if you don’t already or make more use of with new ranges.


Take a look at our website here: www.qsmbeefandlamb.co.uk or feel free to give me a ring on 07790 173625.


Create your own posters and cabinet cards with our point-of-sale hub at www.qsmbeefandlambpos.co.uk


The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the UK. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality. Quality Standard Mark beef and lamb: assured from farm to point of purchase, providing total product integrity.


@qsm_beeflamb @qsm_beeflamb


QSMBeefandLamb QSMBeefandLamb


AHDB Beef & Lamb is the organisation for beef and lamb levy payers in England and is a division of the Agriculture & Horticulture Development Board (AHDB). AHDB Beef & Lamb is the organisation for beef and lamb levy payers in England and is a division of the Agriculture & Horticulture Development Board (AHDB).


The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the UK. The standards contain combined guarantees of food


safety, animal welfare, care for the environment and enhanced eating quality. Quality Standard Mark beef and lamb: assured from farm to point of purchase, providing total product integrity.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20