Added Value Topic 3 - Edible Offals

ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
Recovering Value
from the 5th Quarter
and Reducing Waste
Topics of Common Interest
Topic
3
Edible by-products (offal)
INTRODUCTION
The slaughter of animals yields many edible products other than carcase meat (such as red offal), which are fit for
human consumption. As such they are valuable sources of protein and nutrients required in the diet, when used
either as prepared items (e.g. slices of liver) or when used as ingredients in meat products.
The market for ‘edible by-products’ differs however, by country (even region) and culture. In recent years the
acceptance of some ‘offal’ material for human consumption has (unfortunately for the meat industry) declined in the
home market, but in other parts of the EU and the world, the demand for many of the products that used to be
consumed in larger volumes in Britain is better.
At the same time as livestock numbers are declining in Britain and the EU, there is a greater demand for higher
quality raw materials for the manufacture of pet foods. This has resulted in many of the products that could be used
for human consumption being diverted into the pet food chain (the opportunities in this area are discussed in the
Common Topic 6 Petfood).
DEFINITIONS
Edible 5th quarter products
Edible 5th quarter products can come from both the internal body parts of cattle, sheep and pigs and from external
(whole body) parts. For example:
Internal: Those from within the carcase, items such as liver and kidney are still relatively widely utilised by consumers.
Some used to be more widely used, but are now difficult to find in many retail outlets (such as, hearts, lungs and
trachea, sweetbreads) and others that are now banned (e.g. the brains from cattle over 12 months old). Such 5th
quarter materials are sometimes referred to as ‘red offal’ from the carcase, such as liver (as opposed to ‘green offal’
referring to the digestive tract and associated organs).
Some of the blood from cattle and pigs is used for manufacturing black puddings (the opportunities in this area
are discussed in the Common Topic 7 Blood).
External: Includes pig heads, head meat from eligible cattle and sheep, feet, oxtail and collagen. Other edible
products can be seamed out from parts of the remaining carcase that may otherwise be trim (and hence possibly
waste).
Edible co-products
December 2009 • version 1
Is a term used by EU Regulations to refer to ‘edible by-product’ materials derived from internal and external 5th
quarter material that have to be further processed in some way (i.e. which for some may only mean washing), before
being used wholly or as ingredients in products for human consumption.
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
Topic
Edible by-products (offal)
3
DEFINITIONS
Edible co-products (cont’d)
The main edible co-products are derived from:
1 Stomachs – (in cattle and sheep the rumen and reticulum – processed for tripe’s for domestic consumption or
export (less so sheep). The processing of tripes is described in Common Topic 5 Tripe. In pigs the stomach (maw)
– processed today mainly for the export market (when harvested with the large intestine they are sometimes
referred to as chitterlings and can be cooked and used as food on their own, or processed with other material
in traditional meat products such as faggots).
2 Intestines – derived from the small intestines of sheep and pigs, processed primarily for use as natural casings.
In cattle they are classified as specified risk materials.
3 Edible fats and proteins – derived from various fat sources from carcases that have been passed as fit for human
consumption.
4 Feet – need to be cleaned and de haired, sometimes skinned for human consumption.
The main edible 5th quarter materials are outlined in Table 1 on page 5.
THE DOMESTIC MARKET
Edible offal form the basis of many well-known national dishes such as liver and onions, steak and kidney pie, stuffed
heart, tripe and onions, not least in Scotland they provide the essential ingredients for haggis. In addition bones yield
marrow and can be used to produce stock, and intestines can be used as the skins for sausages and black and white
puddings. Many of these offal require little preparation other than trimming and removal of the outer membrane
(skinning) to make them ready for sale.
The following illustrations show the most common edible offal derived from cattle and typical presentations.
Tongue after trimming and skinning
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Tongue as removed from head
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TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
3
(cont’d)
Liver direct from slaughterhall
Liver trimmed and skinned
Kidney as removed from carcase
Kidney trimmed for sale
Ox tail from slaughterhouse
Ox Tail trimmed and cut
December 2009 • version 1
THE DOMESTIC MARKET
Topic
Edible by-products (offal)
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
THE DOMESTIC MARKET
Topic
Edible by-products (offal)
3
(cont’d)
Skirt as removed from carcase
Skirt trimmed and rolled ready for sale
Heart as removed from carcase
Heart with small inspection incision that preserves the
greatest potential value
Unfortunately with changing lifestyles and tastes such products are less widely utilised by household consumers today
than in the past. Recent reports show that the consumption of red and white meat offal’s has fallen by almost 50%
since 1980 and today only represents an estimated 2 to 3% of total meat consumption. Taylor Nelson Sofres household food panel consumption figures over a similar period were reported as indicating however, that households only
consumed a small proportion of this as fresh product, (i.e. with the remainder being consumed in meat products).
However, recent reports have indicated that there has been a renewed interest of certain sections of the catering
market, such as the higher quality restaurants, in putting red offal dishes on their menus. The hope is that this could
lead to a revival in the frequency of use by households (and recent experience has shown that new/revived use of
various foods in recipes in the food service sector can now be a trigger to their uptake in the household sector).
Quality Meat Scotland are currently carrying out new consumer research on the demand for edible offal and the
results will be circulated early next year.
Almost all of this comes into the country in a frozen form and some such as lamb offal from New Zealand are in
consumer packs and are a common sight in the freezer cabinets in most supermarkets. Unfortunately the available
household consumption statistics do not give reliable figures on the amount of offal consumed in the UK that comes
from imported sources.
December 2009 • version 1
These reports also indicate, that of the small amount of edible offal that is consumed, much does not come from
home produced livestock but from the large tonnage of edible offal that is imported into the UK
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
Table 1
Topic
Edible by-products (offal)
3
The main edible opportunities from 5th Quarter Materials
Product
Blood
Brain
Cattle
Sheep
Pigs
3
–
3
3
Meat products
Home
Direct, meat products
Home, export
(under 12 months) (under 12 months)
Likely
Consumption
Market
Opportunity
–
–
Meat products
Home
Cheeks and head trim
3
3
3
Direct, meat products
Home, export
Jowl
–
–
Meat products
Home
Ears
–
Meat products
Home, export
Neck sweetbread (thymus)
3
3
3
3
3
3
–
Direct
Home, export
Snout
–
–
3
Direct, meat products
Home, export
Nose
–
–
Direct, meat products
Home, export
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
Meat products
Home
Direct, meat products
Home, export
Direct, meat products
Home, export
Meat products
Export
Direct, meat products
Home, export
Meat products
Home, export
Meat products
Home, export
–
Direct, meat products
Home, export
Omasum
3
3
3
3
3
3
3
3
3
3
–
Direct, meat products
Home, export
Pigs stomach
–
–
Meat products
Home, export
Spleen
7
3
3**
3
Meat products
Home, export
Meat products
Home, export
Pizzle
3
3
7
3
3
3
3
3
–
Direct
Export
Pork rind
–
–
Meat products
Home, export
Tail
3
3
3
3
3
–
3
3
Direct, meat products
Home, export
3
3
–
Direct, meat products
Home, export
3
Direct, meat products
Home, export
–
–
Meat products
Home, export
3
3
Direct
Home, export
Cattle lips
Gullet/oesophagus
Hearts
Kidney
Large blood vessels
*
Liver
Skirt (diaphragm)
Lungs and trachea
Tripe (rumen, reticulem)
Pancreas (stomach sweetbread)
Intestines
Testicles
Tongue
Udder
Feet
Notes:
Meat products (casings) Home, export
Defined as:
Portions of aorta and the jugular
3
Obtainable
–
Not commonly available as edible offal from that species
7
SRM
Excluding the ileum (SRM)
Direct – prepared and cooked from fresh
Meat products – incorporated into manufactured products
December 2009 • version 1
*
**
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
Table 2
Topic
Edible by-products (offal)
3
Other edible products that can be seamed out of the carcase (that may otherwise be trimmed)
Product
Cattle
Sheep
Pigs
Consumption
Market
Opportunity
Paddywack
3
3
–
Direct
Export
Silverskin
3
–
–
Direct
Export
Tendons
3
–
–
Direct
Export
Flank membrane
3
–
–
Direct
Export
Rib Paddywack
3
–
–
Direct
Export
Cartilage
3
3
–
Direct
Export
Knee bone
3
–
–
Direct
Export
Striploin membrane
3
–
–
Direct
Export
Achilles heel
3
–
–
Direct
Export
Notes:
3
Obtainable
–
Not commonly available as edible product from that species
PRESENTATION FOR SALE
Each customer will have their own requirements for preparation - level of trim, packaging, quantity per layer, quantity
per case, freezing, etc., so it is important to ensure that your staff are aware of these requirements. Some may
require individual packaging for direct retail sale and this often includes pre-printed logos and product details.
One supplier has produced detailed specifications with photographs to ensure there is no confusion with nonEnglish speaking staff. Examples of these specifications for products derived from cattle are shown on the following
pages with their permission, (similar specifications are available for sheep/lamb; contact for details).
All red meat and fat to be removed. To be as
large as possible. Pack in 25kg case with three
layers to a box.
December 2009 • version 1
Beef Short Tenderloin
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
PRESENTATION FOR SALE
Edible by-products (offal)
Topic
3
(cont’d)
Beef Aorta
Remove all fat and pack in 20kg case with
three layers to a case.
Beef Achillies Heel
Remove hide and ensure all fat and red meat is
removed. Provide as large as possible. Pack in
25kg case with three layers to a case.
All fat to be removed. Only half-moon cartilage
is acceptable. To be as large as possible. Pack
layered in 20kg case.
December 2009 • version 1
Beef Cartilage
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
PRESENTATION FOR SALE
Edible by-products (offal)
Topic
3
(cont’d)
Beef Flank Membrane
To be as large as possible with all red meat
removed. Pack in 25kg case with three layers
to a case.
Beef Honeycomb
To be washed and free of faeces and
contamination. Pack in 25kg case with three
layers to a case.
Beef Lip Meat
December 2009 • version 1
To be free from contamination. Pack into 25kg
case with three layers to a case.
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
PRESENTATION FOR SALE
Beef Omasum
Edible by-products (offal)
Topic
3
(cont’d)
To be free from contamination and must be air dried in
chill after second washing. Pack in 25kg case with
three layers to a case.
Beef Ox Knee
Remove excess fat but retain red meat. Pack in 25kg
case with three layers to a case.
Cut at 5th rib, minimum size 30cm. Long end
removed and ensure all red meat and fat is
removed. Pack in 25kg case in layers.
December 2009 • version 1
Beef Paddywack
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
PRESENTATION FOR SALE
Edible by-products (offal)
Topic
3
(cont’d)
Beef Pizzles
Ends and fat to be removed. Must be washed
in cold water and chilled overnight. Packed in
25kg case with five pizzles per layer.
Beef Rib Paddywack
Remove all excess fat and red meat. Pack in
25kg case with three layers to a case.
Red meat and fat to be removed. Pack in
25kg case with three layers to a case.
December 2009 • version 1
Beef Silverskins
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
PRESENTATION FOR SALE
Edible by-products (offal)
Topic
3
(cont’d)
Beef Skirt Membrane
Mix skirt and thin skirt together and ensure 50%
red meat and 50% skirt membrane. Pack in
25kg case with three layers to a case.
Beef Striploin Membrane
Any large pieces of red meat and fat to be
removed. Pack in 25kg case with three layers
to a case.
All large pieces of red meat and fat to be
removed. Pack in 25kg case with three layers
to a case.
December 2009 • version 1
Beef Tendon
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ADDING VALUE
TO THE SCOTTISH
RED MEAT
SUPPLY CHAIN
PRESENTATION FOR SALE
Edible by-products (offal)
Topic
3
(cont’d)
Beef Testicles
Trim off any excess fat and pack two to a
plastic bag. Pack in 25kg case.
PRODUCT COSTINGS
As with any product requiring additional labour it is important to carry out a detailed costing to make sure that
the cost of harvesting, preparing, packaging, labeling and freezing is balanced against an acceptable return.This
costing should also include the cost of providing the additional space required in the plant to carry out the operations.
LEGISLATIVE REQUIREMENTS
Edible 5th quarter products must be obtained from animals that have passed ante- and post-mortem inspection. If a
carcase is condemned then all parts of that animal are also condemned and must be disposed of as Category 1
(cattle and sheep), Category 2 (pigs) ABP. If material has been batched before inspection and cannot be correlated
to a single carcase, the whole batch must be treated as animal by-product material.
If the offal is intended for human consumption it must be handled hygienically after inspection and chilled to +3˚C or
below prior to dispatch.
IDENTIFICATION MARKING
Edible offals or Edible Co-Products, intended for human consumption, leaving the slaughterhouse or the processing
plant must be clearly marked on the container or packaging with an oval identification mark bearing the information
laid down in Section I, Annex II of Regulation (EC) 853/2004, to ensure traceability and food safety.
Note: product for export also requires additional documentation for the importing authorities.
December 2009 • version 1
Many customers will also want labels to contain descriptions in their own language and this will add additional costs.
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