Shelf life improvement achieved by the Welsh red meat industry
The latest data from Hybu Cig Cymru – Meat Promotion Wales (HCC) has shown that the Welsh red meat sector has made significant improvements on shelf life for Welsh Lamb.
Following years of consecutive gains, the average shelf life for Welsh Lamb now stands just below 40 days at 39.2 days; a result of a 7% increase between 2021 and 2022, following a 10% increase the previous year.
Shelf life has been a priority for the Welsh red meat sector to increase its competitiveness in the global market place. A longer shelf life means that Welsh Lamb can be exported more sustainably by sea rather than by air freight and that it can reach new, further afield markets.
HCC’s Industry Development and Relations Manager, John Richards, commented: "Following a collective effort by processors and farmers, we are pleased to see that Welsh Lamb’s shelf life has reached this latest point of 39.2 days. This will increase opportunities to export Welsh Lamb to new and developing markets across the globe. It will also benefit domestic customers, allowing Welsh Lamb to be consistently available to consumers all year round. HCC has long worked to improve the shelf life of Welsh Lamb, offering livestock selection training events to producers and sharing information about best practice across the industry. It has also formed the basis of several industry projects we have carried out over the last few years."
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