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Here, Nick Sherwood and Stephen Edwards explain how UK foodservice operators have been embracing Australian red meat as a high-quality, sustainable alternative to other imported beef and lamb options from around the world.
UK regulation currently states that red meat should have a shelf life of no longer than 10 days, but a BMPA study has provided evidence which reportedly proves it is safe to extend this.
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
The FSA’s 2017 guidance should now be challenged, says BMPA.
