The Meat and Livestock Commission has issued new guidelines designed to help catering outlets trace individual animals or groups of animals from information supplied with their meat.
The new guidelines, How to Label Red Meat, are being sent out in an easy-to-read pamphlet form to catering butchers across the country.
The pamphlet deals with minimum legal requirements for meat labelling and a guide to the type of information caterers wish to get from suppliers.
Richard Fagan, MLC foodservice development manager, said: “Supplying as much information as possible about the meat allows caterers to reassure their customers that the food they are buying does come from a reliable and trustworthy source.”
The pamphlet is available free of charge from the MLC at or by calling 01908 844114.