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26/03/2008 17:04:45

New EU health rules will damage the quality of mince



NFU Cymru has described new EU health rules relating to the processing of mince meat as 'Euro-regulations gone mad' and has warned they will result in price increases and less tasty mince.

The new EU health rules state that no fresh red meat can be processed for mince more than six days after slaughter. The current practice is for meat to hang for between 14 and 28 days. The new rule, which was opposed by the Food Standards Agency, has been reportedly designed to prevent people getting food poisoning from raw steak tartare.

Ed Rees, Chairman of NFU Cymru's Livestock Board, said, "This is Euro-regulation gone mad. It will add to costs and damage the quality of mince. If there is a demand for mince from freshly killed animals for steak tartare then that should be met through the normal market channels, not by imposing completely disproportionate costs on the entire meat industry and denying customers tastier mince from properly hung carcases."

NFU Cymru will continue in its efforts to seek an exemption for the UK from this pointless and counterproductive regulation.




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