date:Nov 08, 2019
m global butchery methods and cooking research.
Dick van Leeuwen, AHDBs Business Development Manager and Master Butcher, created the new guide to help futureproof the industry.
Consumer demands and eating habits are continually changing therefore there is a constant need for new cuts and product development, he said.
By using seam butchery which preserves individual muscles within the pork forequarter, utilising the bone structure and upgrading individual muscles into modern, consumer friend