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COMPETITION TRAINING


assessed, competitors get another 90 minutes to fi ne trim and totally denude and display all fourteen individual muscles and fi ve levels of gristle, fat and lean trim. T e ‘Surprise’ category can


innovative items conforming to the specifi cation detailed in the recipe and work plan they’ve written. It’s true that some products


produced in the competition can be described and criticised


CRAFTBUTCHER l MAY 2019 11


Sponsors of this event:


ON THE RADAR


NATIONAL PICNIC WEEK 21st – 30th June A great opportunity to promote pies, pasties, quiche and all those other delicious deli off erings!


Mini roasts


be anything but is all about competitors thinking on their feet. One year, the organisers gave competitors a fl ank of veal. Another time they were told in the morning they were getting a Best End of Lamb, which by the aſt ernoon turned out to be a Haunch of Lamb. Ten minutes are allocated to


draſt out a work plan and write up a recipe. T en with a box of ingredients, the competitors get 60 minutes to prove initiative and skill with a platter of


as ‘off the wall’. However remember, not


so very long ago ‘seaming’ a knuckle of Beef, cutting a tray of ‘Flat Iron steaks or messing about making Chicken Kiev’s was ‘off the wall’. But like Formula One motor racing and ‘Catwalk’ fashions, whether it’s an innovative gearbox or breaking system or a longer or shorter hemline, innovation today oſt en ends up in your next car and in the high street stores! . n


FATHERS DAY 16th June A landmark in the calendar when families will be gathering over the traditional roast with all the trimmings, but with the promise of good weather many families will turn to celebrating outside with a BBQ.


DIARY DATES 2019 LOCAL ASSOCIATION / COUNCIL MEETINGS & EVENTS


June 2019 10 Spalding & E Elloe BA Meeting 19:30 T e White Horse Inn, Spalding For further info contact: Mrs M Barnes: 01775 713482 / barnesjonathan@sky.com


Delivering Quality every time Matured English Beef and Lamb


Specifically developed for discerning customers that require superior and consistent quality matured English beef, Weddel Mature is produced from cattle under 36 months. Delivered already matured for a minimum of 28 days, this product can be sold immediately, making it a good financial option.


In addition to the range of boneless, vacuum-packed cuts available, Weddel Swift English bone-in beef can be tailored to your specific requirements.


British sourced and specially developed for customers that require superior and consistent lamb, this product is matured for a minimum of seven days to enhance tenderness and flavour.


A range of products are available, or products can be tailored to your specific requirements.


Contact your local depot for more information E-mail: info@wsdepots.com www.wsdepots.com


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