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Good News For Beef On The Bone NEWS that butchers can continue the traditional practice of hanging and maturing beef on the bone is a relief for the industry says Richard Ali, Chief Executive of the English Beef and Lamb Executive (EBLEX).
It had been feared that following the harmonisation of EU beef rules, which included the lifting of the export ban on British beef, the requirement relating to the licensing of operators allowed to remove the vertebral column of cattle aged over two years could have been restricted to meat plants only. As a result, butchers would no longer have been able to purchase certain carcases for maturation on their premises. After considering the detrimental effect on consumer choice, the Food Standards Agency (FSA ) Board yesterday decided butchers licensed by their local authority would be able to continue to remove the vertebral column of cattle aged up to 30 months. This decision mirrors the practice in many other EU countries which successfully operate this system. Richard Ali said, “This is excellent news for farmers, for butchers and for consumer choice. “The FSA Board’s recognition that it makes sense to allow butchers to retain the ability to hang and mature beef on the bone prevents the industry losing trade worth more than £50 million per annum.”
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