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Older Beef: An opportunity and a threat…
This year is expected to bring big changes into the UK meat market. The Over-Thirty Month (OTM) scheme ended in January and, after 10 years in the cold, we expect export markets to reopen in the summer, allowing Scotch Beef to once again be eaten in some of the best restaurants in Europe. Margaret Stewart explains what the changes will mean to you…
The UK is currently only about 60% self-sufficient in beef but the influx of these OTM cattle previously excluded from the food chain as part of the BSE controls, will bring an additional 185,000 tonnes (a 25% increase) of beef onto the market in year one. It is anticipated that much of this additional supply of fresh and/or frozen beef from older animals will displace imported beef that is primarily suitable for mince and diced meat from Ireland and Europe, in addition to some cuts from South America.
While it is generally acknowledged that increasing the age of animals results in less tender meat, beef from older animals can be used for slower cooking methods, which in turn produces higher yields and therefore lower costs per portion.
But what exactly is this older beef, where does it come from and why, after 10 years, is it coming back into the food chain? The changes to the current Over Thirty-Month system have been recommended by the Food Standards Agency following comprehensive assessments. Additional statutory requirements must be met by all abattoirs licensed to slaughter animals over 30 months old, and all such beasts must be tested, post-mortem, for BSE. No animals born before 1996, however, will be permitted to enter the food chain.
In the next few months, until exports reopen fully in the summer, this older product will have to be absorbed by the home market and this will cause some price distortion, as cow beef is generally cheaper than traditional prime beef from heifers and steers. However, 85% of this product from older animals will come through the QMS assurance chain and will therefore meet our high standards on health, welfare and processing. This is good news for manufacturers but it is important to differentiate between the two. British consumers, unlike our French counterparts, are not accustomed to coping with cow beef, and although it will offer new opportunities to the catering and manufacturing industries, it should not be considered as a cheap substitute for traditional Scotch Beef.
The reputation of Scotch Beef has remained intact throughout the last 10 years. It is a clearly defined product with PGI status and everyone in the chain must strive to protect its integrity and authenticity.
If you would like more information about beef from over-thirty month cattle, contact QMS on 0131 472 4040 and ask for the OTM leaflet.
This article has been edited from the original version. To read it in full, see Catering in Scotland magazine, February/March 2006. Click on the Media Pack icon on this website and select 'subscribe'.
