Butchers Beef on EU Scottish Mince Ban
UK - Scottish butchers have vowed to fight the planned European ban on traditional Scottish beef after it was announced that current practises might lead to food poisoning.
25 March 2008
1 minute read
According to the Daily Record farmers and butchers say the move will push up prices and make the family favourite less tasty.
And food bug expert Hugh Pennington says the new rules won't make beef any safer.
World Scotch pie champion Amos Smith added: "It is stupid meddling and a lot of nonsense.
"Why should we have to fall into line for something which is about France and steak tartare? What about our culture and our mince?"
Farmers Record says it is traditional for Scotish Butchers to hang meat for 14 to 28 days to give it flavour before cutting the carcass into joints.
The new health rules state meat used to make mince should be cut less than six days after an animal's slaughter.
The FSA opposed the moves but have admitted defeat and are now in the process of informing butchers and food processors that the new rules must be implemented immediately.
It's feared the regulations will also push prices up as meat has to be processed more quickly - or binned if it misses the six-day limit.
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