Publications and films
The Polish Beef strategy
The signatories of the document are:
Polish Association of Beef Cattle Breeders and Producers
Polish Beef
Association
Federation of Unions
Employers-Lessees
and Agricultural Owners
Union of Producers and Employers
Meat Industry
Butchers Association
and Meat Producers of the Republic of Poland
Polish Meat Union
Steps To Success
Industry organizations
The strategy presented in the book was created by modifying the strategy „Polska Wołowina 2022”. The „Polska Beef 2022” strategy is the result of cooperation between industry organizations and addressing the key challenges will allow to increase the volume of the value chain margin and a fairer distribution, in particular to farmers, through 6 growth levers!
Ladies and Gentlemen
The „Polish Beef” strategy is a proposal
Agricultural Agreement to the Responsible Development Strategy
The developed strategy involves joint action by actors in the beef supply chain to:
- sustainable and sustainable development of the beef sector, including activities in line with the principles of animal welfare, climate protection and the environment;
- increasing the profitability of the entire supply chain by lowering unit costs and obtaining a higher price;
- innovative and intelligent development of the industry, including the use of research and innovation to create links between knowledge and agricultural activity;
- integrating the value chain in the spirit of transparency and sharing common values and goals, including:
strengthening the social aspects related to the proper management of production.
It was assumed that direct payments to cattle would be maintained, and their structure might be changed.
This strategy focuses on activities that can be financed by industry funds, i.e. livestock producers, processors and other participants in the beef supply chain, and public funds from the RDP, modification of direct payments (neutral in the calculation of costs), permitted state aid (national funds), EU funds from the CAP for promotion,
funds for research and development from NCBiR.
Beef standards
Table of Contents:
Introduction
Four subsections
Minimum requirements
Requirements specified by the buyer
Twelve subsections
UNECE code applies to buyer requirements for beef
Two subsections
Description of carcasses and parts
Seven subsections
Addresses
Codification system
Ladies and Gentlemen
We present to you the first Polish standard of trade elements developed on the basis of the international global standard ECE / UN (UNECE) issued by the United Nations Economic Commission for Europe in Geneva.
We would like to thank the experts who got involved in the work on this catalog, and the list of them can be found on the penultimate page. Without their involvement, this catalog would not have been created.
We thank the industry organizations that have supported us.
We are convinced that this catalog is another important step towards improving marketing and building the image of the Polish beef sector – a supplier of commercial elements with a high degree of product standardization.
The gradual implementation of the global trade element coding system will facilitate communication between the parties to the transaction, both within the country and in international trade.
Pages with the breakdown of the carcass into elements
Expertise Pages
The form and presentation of the material used in this publication do not constitute an expression of any opinion on the part of the United Nations Secretariat as to the legal status of any country, territory, city or territory, or its government, or the delimitation of borders and restrictions.
The reference to specific company or product names, whether or not they are patented, does not imply that they have been endorsed or recommended by the United Nations in place of others of a similar nature not specifically mentioned.
The Great Book of Beef
Table of Contents:
Introduction
QMP (Quality Meat Program) System
Chemical composition and nutritional value of beef
Map of beef elements
Grilling and BBQ
Disassembly of elements from beef half carcass
Beef in the context of the world around us
The history of beef
Culinary beef in the kitchen
Technological properties of beef
The use of beef elements in the kitchen - Recipes
Pre-treatment of meat
Glossary
Recipes
Ladies and Gentlemen
I am presenting you with a copy of The Great Book of Beef, the electronic edition – the first comprehensive study in Poland on delicious meat, which is undoubtedly beef.
For centuries, this meat has appeared on Polish tables in various forms and has become a permanent part of the history of our culinary art. In the 90s. however, mainly because of the poor quality of the raw material available on the market, and also because of the many stereotypes associated with it, it has significantly lost its popularity.
Currently, beef is gaining support again and is increasingly appearing not only in the menu of the best restaurants, but is also an important element of the daily diet of Poles.
Today, we usually bring a good impression and culinary inspiration related to this great meat from foreign trips.
We do not know that the domestic meat industry produces excellent quality beef, comparable to Argentinean or American – such as the one with the Quality Meat Program certificate, which guarantees high, repeatable quality and unforgettable taste sensations.
I am presenting this book to you to interest, intrigue and inspire you to the adventure with QMP beef.
Hopefully with this publication, high-quality beef will celebrate its golden days again. And the conviction will come back that good beef, which is undoubtedly QMP, is a guarantee of culinary success!
Original recipes
Expertise pages
The form and presentation of the material used in this publication do not constitute an expression of any opinion on the part of the United Nations Secretariat as to the legal status of any country, territory, city or territory, or its government, or the delimitation of borders and restrictions.
The reference to specific company or product names, whether or not they are patented, does not imply that they have been endorsed or recommended by the United Nations in place of others of a similar nature not specifically mentioned.