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Red Meat


The Food Chain Centre’s programme of 9 red meat value chain analyses has been completed and all the results are now published.  The results of this work can be seen by clicking on the ''Cutting Costs - Adding Value in Red Meat'' folder below.  The complete folder or each individual section and case study can be downloaded in pdf format from the Download section on the page.  If this is your first visit to the website, you will have to fill in a simple registration form.

This work is one part of the Red Meat Industry Forum’s programme.  For further details of RMIF see:
www.redmeatindustryforum.org.uk

 


information & case studies



.: Applying Lean Thinking to the Red Meat Industry

A summary and conclusions of the Food Chain Centre's work in applying Lean Thinking to the UK Red Meat industry.

Business areas: Collaboration
Sector: Red Meat
Region: n/a


Case Studies

.: Developing speciality pork and beef market - James & Lucy Barclay (Case Study)

James and Lucy Barclay wanted to understand regional shopping patterns for pork and beef in order to expand their market.

Business areas: Differentiation
Sector: Red Meat
Region: East Midlands

.: Benchmarking Through Business Clubs - Stewart Houston (Case Study)

Stewart has only just begun to benchmark and so it's too soon to quantify benefits. But already it has highlighted parts of his business that need attention.

Business areas: Business Clubs
Sector: Red Meat
Region: Yorks / Humber

.: Benchmarking Highlights Change - David Ashcroft (Case Study)

Hampshire beef producer David Ashcroft knows that his pedigree South Devons and their crosses are making a loss. Every area of cost on this beef dependant unit at Oak Tree Farm, Selbourne is now under close scrutiny, thanks to the formation of a Red Meat Industry Forum (RMIF) business club in his area.

Business areas: Business Clubs
Sector: Red Meat
Region: South East


Press Releases

.: Price & Supply Stability for beef (Press Release - 07 Feb 2006)

A study of the chain supplying Scotch beef to the University of Warwick found that all parties could benefit in this and similar chains by agreeing consistent cattle prices in return for more regular delivery times.

Business areas: Collaboration
Sector: Red Meat
Region: n/a

.: Organic v Conventional Lamb – a Case Study Comparing two Supply Chains (Press Release - 01 Feb 2006)

Sales of organic foods in Britain are growing at a rate of £2million a week – twice the rate of growth of the conventional grocery market. To help the red meat industry take advantage of this growing market, the Food Chain Centre and the Red Meat Industry Forum (RMIF) compared an organic lamb supply chain with a conventional one to see what lessons could be learnt by both.

Business areas: Collaboration
Sector: Red Meat
Region: n/a

.: Food Chain Centre takes Farmers to the Dinner Table with New Consumer Guide (Press Release - 04 Jan 2006)

The Food Chain Centre is today (Wednesday 4th January) launching a unique online library of information about shoppers to help farmers. Available at www.foodchaincentre.com, it is the first time that information on how shoppers think and behave has been brought together in one place and presented specifically for farmers.

Business areas: Differentiation
Sector: Cereals
Fresh Produce
Dairy
Red Meat
Poultry
Region: n/a

.: Efficiencies Achieved in £3 million Contract to Feed the Forces (Press Release - 05 Apr 2005)

Collaboration between the Defence Catering Group, 3663 and Geo Adams & Sons Limited has resulted in substantial efficiencies being achieved in supplying pork legs and loins to the Armed Forces.

Business areas: Collaboration
Sector: Red Meat
Region: n/a

.: 4500 Farmers Benefit from Best Practice Case Study (Press Release - 13 Dec 2004)

Over 4500 farmers are to benefit from the latest information from the Food Chain Centre (FCC) and Red Meat Industry Forum (RMIF).  The latest case study from Meadow Quality Co-operative focuses on two farmers who have both increased their financial returns through working with the Co-operative.

Business areas: Collaboration
Sector: Red Meat
Region: n/a

.: Growers are Leading the Way in using Benchmarking, closely followed by Beef and Sheep Farmers (Press Release - 02 Dec 2004)

A survey of over 1,200 farmers shows that the number of farmers using benchmarking has almost tripled in the space of two years. The biggest has been with fresh produce growers who now lead the way with 30%. The Food Chain Centre has played a direct part in this through the launch and promotion of Hortbench in 2003.

Business areas: Business Clubs
Sector: Fresh Produce
Red Meat
Region: n/a

.: Initiative to Encourage More Farmers to Benchmark is a Spectacular Success (Press Release - 24 Nov 2004)

A survey of over 1,200 farmers shows that the number of farmers using benchmarking has almost tripled in the space of two years.

Business areas: Business Clubs
Sector: Cereals
Fresh Produce
Dairy
Red Meat
Poultry
Region: n/a

.: One Million Reasons Why Farmers Should Take Notice (Press Release - 14 Sep 2004)

The shopping behaviour of one million shoppers will be shared with farmers to help them identify new opportunities.

Business areas: Differentiation
Sector: Cereals
Fresh Produce
Dairy
Red Meat
Poultry
Region: n/a

.: Whitbread Steak Supply Chain Analysed (Press Release - 15 Jun 2004)

A huge in-depth study of Whitbread’s Beefeater restaurants and their steak supply chain has uncovered a new team-based approach to satisfying customers.

Business areas: Collaboration
Sector: Red Meat
Region: n/a

.: 20% Savings to be had in Sausage Supply Chain (Press Release - 08 Jun 2004)

Savings of up to 20% are potentially available across the pork sausage supply chain, according to a comprehensive case study published today by the Food Chain Centre and Red Meat Industry Forum.

Business areas: Collaboration
Sector: Red Meat
Region: n/a

.: Potential for 10% Savings in the Red Meat Sector Identified (Press Release - 16 Sep 2003)

The Food Chain Centre (FCC) and Red Meat Industry Forum (RMIF) estimate there is potential for red meat supply chain cost savings of up to 10% in the first of a series of guides entitled ‘Cutting Costs - Adding Value in Red Meat’, published today.

Business areas: Collaboration
Sector: Red Meat
Region: n/a


See Also

.: Product Trends - Fresh Meat

The market for meat has become increasingly segmented, with each segment offering different marketing opportunities.

Business areas: Differentiation
Sector: Red Meat
Region: n/a