From fridge to fork - a guide to safety and hygiene focuses on cooking safely with red meat, looking at the key areas of storage, hygiene, preparation, cooking, eating and storing leftovers. 
The poster features the important nutrients provided by red meat which support health and wellbeing. It also provides detailed nutrition information for nine different cuts of meat.
The poster is a useful tool to generate ideas for healthy meals with certain cuts or comparing the different types of cuts suitable for a given cut of meat. To use the recipes from the poster go to and
Please find below links to a selection of websites about food, farming, nutrition and health. Food, Agriculture and ResearchBakers Federation Egg Information Service Pig Executive (BPEX) www.bpex.orgCampden & Chorleywood Food...