1. Provenance of Welsh Red Meat
Hybu Cig Cymru - Meat Promotion Wales is the body responsible for the development, promotion and marketing of Welsh red meat.
We work with all sectors of the red meat industry, from farmers to retailers, to build the industry and develop profitable markets for PGI Welsh Lamb, PGI Welsh Beef and pork from Wales.
Prys Morgan
Head of Operations
Hybu Cig Cymru - Meat Promotion Wales is the body responsible for the development, promotion and marketing of Welsh red meat.

2. Formed in 2003
Wholly owned, limited company of Welsh Government
Chair & Board of HCC appointed by Welsh Ministers as Non-Executive Directors
Representative’s of Welsh Red Meat Levy payers together with independents
Welsh Red Meat Levy = principle source of income
Levy is used to fund activities to assist with the marketing and development of the Welsh red meat industry

3. GCSE Food and Nutrition Specification Food Provenance
Food Origins
Where and how foods are grown, reared or caught
Food Security
Assurance, traceability, quality, sustainability
Primary and Secondary Stages of processing and production
Protected Geographical Indication (PGI) - covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area. Scotch Beef, Welsh Lamb, and Scottish Farmed Salmon have this status.

4. Beef Stir Fry with Black Bean Sauce and Plums

5. Where does the meat for this dish come from?
What can be learnt from the packaging…
Compulsory Information
Indications for Beef
Labelling guidelines
Independent Certification

6. Reference/ batch number Slaughter house approval number
Indications for Beef
Country of birth
Cutting plant
approval number
Reference/ batch number
What can we find out from the label?
Label information
a reference number or code identifying the specific animal or group of animals from which the beef was derived
the name of the member state or non-EU country in which the animal or group of animals were born
the name(s) of all member states or non-EU countries in which the animal or group of animals were raised
'slaughtered in: [name of member state or non-EU country]'
approval number of the slaughterhouse*
'cutting / cut in: [name of member state or non-EU country]'
approval number(s) of the cutting plant(s)*
Country of rearing
Slaughter house approval number
Country of slaughter
Country where cut

7. Independent Certification Labelling Guidelines
Product Description
Protected Geographical Indication
Use by Date
Product Weight
What can we find out from the label?
Label information
a reference number or code identifying the specific animal or group of animals from which the beef was derived
the name of the member state or non-EU country in which the animal or group of animals were born
the name(s) of all member states or non-EU countries in which the animal or group of animals were raised
'slaughtered in: [name of member state or non-EU country]'
approval number of the slaughterhouse*
'cutting / cut in: [name of member state or non-EU country]'
approval number(s) of the cutting plant(s)*
Special Storage Conditions
Farm Assurance Scheme Accreditation Mark

8. From the identification mark we are able to trace the product back to its last place of processingUK
7176 EC
Link to FSA list of approved cutting plants

9. The batch/unique reference number is used throughout the production process to follow the movements of a product at each point of the supply chain
Reference number
Reference number
Carcass tag

10. Passport corresponds to ear tag of animal
Traceability
Carcass tag
Passport
Passport corresponds to ear tag of animal
Cattle passport number
Weight
The ear tag number of an animal is linked to its own personal passport. The passport details information of birth and all movements an animal undertakes up to slaughter. This information is recorded electronically making it easily accessible at any time when the information is needed.
The last movement of the animal will be documented and
Batch number
Grade
The carcass tag includes details of the animals individual passport number from which we are able to pin-point which farm the animal is from

11. Cattle rearing practices in Wales
Most beef finishing is carried out on forage based systems
Grazed Grass
Quality Silage
Supplemented with high energy concentrated feed stuffs
Two main methods of rearing cattle
Sell cattle at a younger age to be finished elsewhere
Finish cattle on holding of birth
The average cattle herd size in Wales in 2013 was 25.
In Wales most beef finishing will be carried out on forage based systems with grazed grass and high quality silage being the main source of nutrition (as shown on these images). Within these system diets will be supplemented with high energy concentrated feed stuffs during the final finishing period.
Within Wales there are two typical methods of rearing cattle. Some farmers will choose to sell there cattle at a younger age in order for them to be bought by another producer and finished using there chosen system. This system is used to take advantage of the benefits of different farms as it may be more practical and less costly to finish an animal on a buyers holding than on the holding of birth. Other farmers will choose to keep there calves through to finishing weight.
Calves will be reared on farm until they reach prime weight. Depending on the breed of the animal this may take between 12 to 30 months with the average finishing period taking 24 months. Once an animal reaches its target weight it will then be sent to slaughter. Farmers will be paid per kg depending on the grade of the animal.

12. Lamb rearing practices in Wales
Welsh sheep production systems typically based on grass systems
Lambs typically born February – April
Typically lambs will be slaughtered between 5-10 months
Welsh sheep production systems are typically based on grass grazing systems. The production system takes advantage of the natural grassing available within Wales due to the grass growth cycle throughout the year and sheep and lambs are typically kept outdoor for most of the year and brought indoors for management of the flock.
Typically lambs are born in the winter and spring months from January through to April. Lamb finishing times can vary due to the breed similarly to cattle production. Farmers may choose to sell there lambs onto other farmers or may choose to finish the lamb themselves depending on their own production system. Lambs can be grown on a variety of forage based systems and some choose to use supplementary concentrates to encourage lambs to grow at a faster rate. Typically lambs will be slaughtered between 5 and 10 months depending on the time it take for the animal to achieve their prime weight. It is in the interest of the farmer to ensure lambs meet market specification to achieve a higher price per kg. Within Wales lambs are sold through livestock auction markets and direct to abattoir.

13. Pig rearing practices in Wales
Production cycle much faster than beef and lamb
Fewer pigs on average reared in Wales compared to the UK
Pigs diet includes:
Concentrates
Wheat
Soya
Piglets weaned from 4 weeks weighing approx. 7kg
Approx. 20 weeks ready for slaughter weighing ~100kg
The production cycle for pigs is much faster than for beef or lamb and can therefore be produced under much more intensive methods. However, Wales differs to the rest of the UK with very few pigs reared and the average pig herd size just 19 resulting in extensive high-welfare production systems. A pigs diet will contain a high amount of concentrates, mainly wheat and soya, to achieve a high growth rate.
Typically piglets will be weaned from their mothers at 4 weeks of age weighing around 7kg. They will then be either brought to indoor housing which will be straw based or and slatted building or be kept outdoors with suitable shelters. Pigs may then be sold as weaners or remain at the same premises until the reach finishing weight. At approximately 20 weeks pigs will be meeting a target live weight of 100kg and will then be selected to send to abattoir. Very few pigs are marketed through livestock markets with the majority of finished pigs going straight to slaughter from farm.

14. Due to the nature of production and the quality of the product Welsh Lamb and Welsh Beef were granted Protected Food Name status in 2003 and The Protected Geographical Indication means that only animals which are born and reared in Wales can be labelled as Welsh Lamb or Welsh Beef.
Status granted by European commission in WL July 2003 and WB November 2002.
The main requirements of PGI Welsh Lamb and PGI Welsh Beef are that animals must be:
Born and reared in Wales;
Fully traceable; and
Slaughtered and processed in an HCC approved abattoir/ cutting plant.
The PGI framework offers legal protection to recognised products against imitation across the EU. It acts in the same way as a Trade Mark, preventing manufacturers from outside a region imitating a regional product.

15. Butchers’ Club
Verified by HCC to ensure they are selling Welsh Lamb and Welsh Beef sourced from suppliers who are independently certified
Only then can they legally use the coveted Protected Geographical Indication (PGI) logo and trademarks.
The Butchers’ Club was set-up by HCC to raise the profile of PGI Welsh Lamb and PGI Welsh Beef as well as butchers in Wales.
Members of the butchers club agree to ensure that product labelled as Welsh is welsh through its compliance to the PGI Welsh Beef and Welsh Lamb scheme.

16. Farm Assurance
Red Tractor farm assurance is the UK’s biggest farm and food standards scheme, covering elements of animal welfare, food safety, traceability and environmental protection.

17. GCSE Food and Nutrition Factors Affecting Food Choice
The range of factors that influence food choices including:
Enjoyment
Preferences
Seasonality
Costs
Availability
Time of day
Preparation time
Activity
Occasion
Culture
Availability of information to the consumer including food labelling and marketing

18. Consumers have a desire to cook, but have less and less time to do so.

19. Time taken to prepare the main evening meal
We know that the preparation time of the main meal has declined over time, where it is key to provide quick/easy solutions.
Time taken to prepare the main evening meal
minutes
minutes
minutes

20. As a result, homemade savoury cooking is in decline.
Homemade Savoury Occasions (Millions)