US targeted in series of AHDB online red meat events

High quality beef and pork from the UK are taking centre stage in a series of virtual events targeting the US foodservice market.


Organised and hosted by AHDB, the on-line events will showcase red meat from the UK as well as promote the country’s high production standards. They will also allow exporters to continue making important connections within these markets during a time when a physical presence at trade shows is challenging.


A selection of importers, distributors, chefs, butchers, high-end grocers and members of the media in Florida will be targeted in September, followed by a Texas-focused event in November.


They follow on from the first two hugely successful on-line events, held earlier in the year, which targeted California and Illinois.


They included cooking demonstrations by sous chef Luke Rhodes who made it through the final eight of last year’s MasterChef: The Professionals, as well as award-winning Stoke Park Club’s Executive Chef, Chris Wheeler.


The pair showcased their culinary skills to create dishes including Mini Picanha Roast, Rump Bistro, Pork Henry and Daubes Collar of Pork.


The online showcases also included a butchery demonstration by Master Butcher, Martin Eccles, as well as presentations from Red Tractor’s Philippa Wiltshire and Dr. Mandy Nevel, AHDB’s Animal Health and Welfare, talking about the UK’s traceability, food safety and animal welfare.


Panel discussions featured representatives from AHDB as well as five red meat exporters from the UK who provided insight into their products and connected exporters with potential importers.


To find out more about AHDB visit

Pan Searing Beef

Our culinary team is often asked for tips on the best way to prepare a pan seared steak. Denise Spencer-Walker shares her thoughts on the best way to pan sear our grass fed beef.


1. Your steak should be at room temperature before you cook it. No matter which cut of beef you are pan searing, tenderloin, hanger steak, rib-eye, rump steak and sirloin are some of my favorites to pan sear, the steak should be at room temperature before cooking and I recommended you pat the surface of the steak to dry it before cooking as this will help to form a good crust during cooking.


2. Make sure that you heat the pan before using. Whether using a heavy-duty thick frying pan, a heavy griddle pan or a cast iron skillet, your pan should very hot before cooking the steaks, and the pan should be roomy enough to avoid overcrowding the steak.


3. Coat both sides of the steak with some sort of oil or fat. I suggest that you coat both sides of the steaks with a mild oil, such as canola, and once the steak is searing you can add butter to the pan along with garlic cloves or fresh herbs for extra flavor.


4. Season your beef before adding it to the pan. You should season the steak with a little salt up to two hours before cooking and then add pepper just before cooking. Contrary to popular belief, seasoning a steak with salt ahead of time doesn’t draw out the moisture; it actually gives the steak time to absorb the salt and the meat becomes more evenly seasoned throughout.


5. Cook your steak for the same amount of time on each side. To build up an even crust on both sides, you will want to cook the meat for the same amount of time on each side and I recommend only flipping the steak once.


6. Let the meat rest once finished cooking. Your cooked steak should rest at room temperature on a warm plate ideally for around half of the steak’s total cooking time with a minimum of five minutes resting time. Any resting juices should be poured over the steak or into the accompanying sauce before serving.


Please be sure to share photos of your pan seared beef and tag us at @meattheukexporters

UK’s red meat exports top $2.09 billion in unprecedented year

The UK’s red meat exports valued at $2.09B despite COVID-19 shocks and increases in domestic demand.


During an unprecedented and challenging year for exports the UK has shipped 660,000 tonnes of beef, pork and sheep meat around the world – down just 3,777 tonnes in 2019’s record year, with the overall value increasing marginally.


According to the latest data from Her Majesty’s Revenue & Customs, shipments of pig meat, including offal, increased by almost 6% to 400,000 tonnes – worth $912MM compared to $849MM million in 2019.


Exports of beef and offal reduced slightly from 184,000 tonnes in 2019 to 166,000 tonnes, worth $632MM to the sector. And while sheep meat and offal shipments dropped by seven per cent to 93,600 tonnes, the value rose by nine per cent from $569MM in 2019 to $623MM.


The latest figures are a testament to the UK and its red meat exporters in overcoming the many challenges of 2020.


When you consider the difficult trading year, we have had with the run-up to Brexit and the COVID-19 pandemic, these full-year results are incredibly strong – with our pork exports even increasing in value by 7%.


We have also seen an increase in domestic demand for red meat, which has slightly impacted the volumes available for exporting, including to the United States for the first time in over 24 years.  We are happy to say that with all of this in mind, 2020 has delivered some encouraging and positive results for our red meat exports.