Hi All,
I have been tasked with the following assignment and would really appreciate some input.
Through years of customer research it has been established that there are 3 key characteristics customers expect when buying meat:
1. Succulence
2. Tenderness
3. Flavor
What can be done to ensure this is delivered to the customer every time.
I have started by including the various steps in the meat production chain and the quality and food safety aspects. Any other ideas???
Your assistance will be greatly appreciated.
Kind Regards,
Ashnee
Ashnee,
In order to obtain your three quality aspects on a continuous basis , it is necessary to ensure the following points are controlled;
- Breed ( Beef Breed)
- Feed
- Welfare
- Minimum of 21 days maturing ( Dry aging is best)
- Cooking ( correct cuts for correct cooking methods)
It is necessary to mature beef, it is not necessary to mature lamb or pork. In SA you have good beef breeds IE Red Angus, But it must be matured in controlled conditions 0c+4c to obtain the flavour, succulence, tenderness you require. A covering of fat on the carcase is necessary in order to hang the carcase for 21 days, otherwise the carcase will become dehydrated. Modern beef cattle , IE Charolaise ,are good commercial cattle but the eating quality of the meat cannot compete against Angus or Hereford strains.
jorvic