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Beef
19 March 2020
Economic activity in China was much reduced for the New Year holiday, and then beyond as the government tried to limit the spread of coronavirus.
14 July 2021
In January, UK beef and veal production reached 78.8k tonnes. Higher avg. carcase weights compensated for the decline in prime slaughter.
20 November 2020
Every time an antibiotic is used, there is a risk that it will increase the number of bacteria resistant to that antibiotic. This means that these antibiotics will stop becoming effective for treating infections in people and animals. Responsible antibiotic use on beef cattle, alongside measures to prevent disease, is therefore vital to help preserve these life-saving medicines.
6 February 2020
An analysis of farm assurance price data from English livestock markets price reporting to AHDB for the period January to December 2017.
30 January 2025
This booklet provides an accurate, easy-to-use reference guide on all available anti-parasitic products in their various chemical groups and summarises the parasites they have been licensed to control.
14 July 2021
In the week ended 1 February the GB all prime average remained steady at 331.9p/kg.
14 July 2021
Cattle throughputs across the EUROP grid in England and Wales and Scotland, 2019
14 July 2021
The deadweight cattle price has been pressured throughout 2019, but what effect has this had on stores
28 January 2022
A new report published by the Committee on Climate Change (CCC) suggested the increasing use of low-carbon farming practices, improving animal health, precision farming, planting more trees, restoring peatland, increasing the planted area of bioenergy crops and reducing food waste would help to achieve reductions in emissions.
14 July 2021
The USDA is forecasting 2020 beef production to be 12.514 million tonnes, higher than in 2019
14 July 2021
Movements on GB prime deadweight markets were relatively mixed in the week ending 25 January.
3 March 2020
AHDB Beef & Lamb is always looking for ways to educate, inform and inspire the meat industry and we have found our course looking at the science behind the quality of red meat to be a great way to demonstrate to those working in the industry the whole farm to fork story.