Tag: Red meat
Red meat: Collaboration is the key to success
Estimated reading time: 8 minutes
During the 30th Conference and Congress of the Red Meat Abattoir Association (RMAA), a variety of topics were on...
The gift of grass-fed meat
Estimated reading time: 8 minutes
The local meat industry, as much as any other food industry in the country, has to satisfy the needs...
Handling and preparation of meat products
When it comes to supermarkets, butchers and restaurants, we can safely say that South Africa generally equates its food safety to first-world standards. But...
Labelling of red meat for optimal consumer satisfaction
Estimated reading time: 6 minutes
The Global Burden of Disease Study recently reported that poor-quality diets are now the leading cause of disease worldwide...
Beef up your meat knowledge
Do you know all the beef cuts? Even if you know a few, it can be more complicated than you might think. Not all...
Exploring red meat cooking methods among consumers in the Western Cape
The preparation of red meat can involve numerous cooking methods, often classified as either dry-heat cooking methods (e.g. fried, oven baked, oven grilled, roasted,...
Red meat labelling: What consumers want
Food labels could be viewed as a source of potentially useful
information to help consumers make good food choices. These labels draw
attention to desired product...
