Brewery by-products make dry ageing a controllable flavour process
A pilot study from the University of Arkansas examines whether brewery by-products can be used as an aroma stimulus during dry ageing of beef striploin. USDA Choice loins, wet-aged for 21 days beforehand, were divided into five sections and dry-aged for 14 days. Alongside a conventional control, the researchers used Kveik-yeast waste, Saccharomyces-yeast waste, and two koji rice treatments containing Aspergillus oryzae or Aspergillus kawachii.
Tighter EU beef supply turns origin and cut planning into a procurement task
The European beef market is entering a phase in which the source of pressure matters more than an isolated price figure. According to AHDB’s analysis, EU beef production fell 2% year on year to 3.8 million tonnes between January and June 2026. Herd contraction, environmental requirements and profitability pressure are driving the change. Poland recorded the largest decline; Ireland and Italy also fell, while the Netherlands, Germany and Spain posted modest gains.
Cheap piglets prolong supply pressure beyond the finished-pig price
The slight retreat in the European pig price after seven weeks of increases should not be mistaken for a stable recovery. In the week ending 13 September, the EU Grade S reference price fell by 0.24 pence per kilogram equivalent to 148.13p. It had still gained just over six pence over four weeks, but remained 27.5p below its level a year earlier.
Mince, marinades and sous vide redraw the red-meat shopping basket
UK retail data for the 12 weeks to 6 September show a change in demand by format and use occasion rather than a uniform retreat from red meat. Total volume declined 1.6% year on year. In beef, spend rose 1.9% because average prices increased 3%, while volume fell 1%. Mince posted the largest absolute decline, and roasting joints also lost substantial volume.
Buyer visits turn butchery and provenance into export specifications
Buyer visits are not a public-relations activity detached from the product: they turn production attributes into verifiable purchasing criteria. AHDB recently hosted an eleven-member Chinese delegation, including representatives of six importing companies, focused on pigmeat. It was followed by four senior US foodservice representatives who examined beef, lamb and pork supply chains through farm and processor visits.
