TRADE MARKETING

The new Cow Beef Guide explores different classifications and qualities of cow beef. It explains the differences between dairy and suckler cows and describes how cow beef is used in the supply chain; because the meat tends to be less tender than prime beef, it is more suited to longer, slower cooking methods. It is also used for burgers, mince and dice products.

The guide also covers carcase classification, conformation and fat levels for cow beef and includes images for ‘R’, ‘O’ and ‘P’ carcase classifications.