How farming practices influence the eating quality of beef
Eating quality potential of beef is determined at conception and everyone involved in the supply chain plays a vital role in maintaining that potential for the consumer eating experience. Farmers can influence beef eating quality through selection of appropriate genetics, promoting a healthy herd and consistent and careful handling of animals.
Deanna Jones (Hybu Cig Cymru) will detail how genetics, health and handling can influence beef eating quality from a meat science perspective and Tim Rowe (Celtic Pride) will give a processors view of the impact of poor performance in these areas on animals submitted for slaughter. The presentations will be followed by a panel Q&A session.