Beef Label Rouge: A quality specification in France

Posted: Tue 22nd Dec, 2020

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Author: Virginia Resconi

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Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality

Quality meat program

Posted: Wed 16th Dec, 2020

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Author: Karin von Deylen

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Category: Animal Health and Welfare General

Approaches implemented by the animal sectors in France in response to societal expectations

Posted: Tue 12th Oct, 2021

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Author: Kees de Roest

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Category: Initiatives to improve the image of and promote the sustainable consumption of beef

Gently touching of beef calves early in life reduces stress at the abattoir

Posted: Mon 8th Nov, 2021

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Author: Jakeline Romero

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Category: Animal feeding and stress on meat quality

Carbon crediting

Posted: Tue 7th Sep, 2021

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Author: Riet Desmet

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Category: Reward schemes for farmers meeting environmental deliverables