Beefing up the chain for better food service

Simons, David Wyn and James, Frederick O. 2005. Beefing up the chain for better food service. Milton Keynes: Food Chain Centre. Available at: http://www.foodchaincentre.com/cir.asp?type=1&subt...

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Abstract

The price of beef can go up and down with the tide, and this tends to put many farmers off the prospect of investing in extra cattle. All the businesses involved in a Value Chain Analysis project by the Food Chain Centre agreed that establishing a stable price along the whole chain would benefit all of them. This project involved William Ritch, a farmer supplying high quality beef cattle to abattoir operator Scotch Premier Meats from here the product was delivered to a catering butcher Aubrey Allen, specialist dry-aged Scotch Beef and dedicated to high class retail and foodservice customers and onwards to a major conference centre run by The University of Warwick. Price was not the only issue identified by the Food Chain Centre team.

Item Type:	Monograph (Other)
Date Type:	Publication
Status:	Published
Schools:	Business (Including Economics)
Subjects:	H Social Sciences > HF Commerce S Agriculture > S Agriculture (General)
Additional Information:	Case Study
Publisher:	Food Chain Centre
Last Modified:	10 Oct 2017 14:54
URI:	https://orca.cardiff.ac.uk/id/eprint/42579

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