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Welsh Beef PGI traceability to be backed by forensic science 17 May 2021 | With its Protected Geographical Indication (PGI), Welsh Beef is among the most sought-after meat in the world Welsh produced beef will be included in an award-winning programme that seeks to authenticate genuine meat products through forensic science. Hybu Cig Cymru – Meat Promotion Wales' (HCC) partnership with technology company Oritain will deliver farm-to-fork traceability for PGI Welsh Beef. Both organisations first used the technology in 2018 to authenticate PGI Welsh Lamb products. Oritain uses a combination ...

Welsh Beef joins Welsh Lamb in Oritain traceability deal Welsh Beef has joined Welsh Lamb in being traced and authenticated by food technology specialists Oritain, working in partnership with Hybu Cig Cymru – Meat Promotion Wales (HCC). HCC said with their Protected Geographical Indication (PGI) and international premium brands, Welsh Lamb and Welsh Beef are among the most sought-after meats by consumers and top chefs. In 2018, HCC formed a pioneering partnership with food technology specialists Oritain to protect Welsh Lamb's credentials and reputation by authen...

Views sought on valuing beef in new way 15 February 2021 | Members of the beef supply chain are now being asked to take part in a consultation Evaluating beef in a new way could leave consumers more satisfied at meal times, according to researchers. A new grading system for the meat would build on the existing strengths of Welsh farming and could guarantee consumers a consistent eating experience. Using a new method of valuing beef was suggested to the food and farming sectors during webinars organised by the Aberystwyth University-led BeefQ project. BeefQ Project Manager, Dr Pip Nicholas-Da...

Chester Grosvener's Sam Griffiths is crowned National Chef of Wales Sam Griffiths has secured his crown as the National Chef of Wales by winning the Culinary Association of Wales (CAW) competition. CAW president Arwyn Watkins surprised Griffiths at the Chester Grosvener hotel where he works to award him the dragon trophy today (16 December).  The 26-year-old sous chef, originally from Gobowen, came third in the CAW competition last year. Next year, he will stand for Wales at the Worldchefs Global Chefs Challenge.   “A lot of hard work and organisation went in...

TOP butcher Mark McArdle from Chirk has been helping the Welsh lamb and beef industry to inspire the young chefs of the future in how to prepare top-quality meat. Mark recently visited Manchester College to provide a butchery demonstration to youngsters undertaking their hospitality and catering course. The demonstration was a partnership between Hybu Cig Cymru – Meat Promotion Wales (HCC) and The Chef’s Forum, which aims to connect top chefs and butchers from across the UK with catering colleges to support the next generation of young chefs, to mentor and inspire the next generatio...