Latest news with #butcher
Zawya
3 days ago
- Business
- Zawya
Meat Rush: How Egypt is stabilizing supply and price during Eid El-Adha?
Egypt's animal protein sector stands as a vital pillar of the nation's food security and agricultural economy. For decades, it has been shaped by a complex interplay of traditional livestock farming, evolving consumer preferences, and fluctuating global market forces. Today, this sector grapples with heightened pressures Egypt's population surpasses 107 million people, increasing demand for meat while prices continue to rise. This weighs on the balance between domestic production capacity and the escalating consumption. The situation becomes acute during peak consumption periods such as Eid El-Adha, when demand for meat products surges dramatically. Addressing these spikes strategically is critical to managing both supply and affordability. The sector's ability to meet these demands while maintaining market stability is essential for consumer welfare and the sustainability of local producers. Meeting Rising Demand for Meat Products During Eid El-Adha Egypt's animal production sector faces the dual challenge of meeting consistent domestic demand while stabilizing market prices, especially during peak consumption periods like Eid El-Adha. This holiday sees a surge in meat purchases, as Egyptians not only tend to purchase livestock for sacrifice but also buy meat from butchers to celebrate the Eid festivities. Adel, a 50-year-old butcher, tells Arab Finance: 'As Eid El-Adha approaches and prices soar, I have noticed that even Egyptians who cannot afford to sacrifice an animal this year are still keen on buying meat. They want their children to experience the spirit of Eid, despite the rising costs.' Ahmed, a 35-year-old breadwinner who is not sacrificing this year, echoed this sentiment. He said he makes sure to buy a good quantity of meat products from more affordable sources like local butchers or the Ministry of Agriculture booths, instead of supermarkets. In response, the Ministry of Agriculture consistently implements strategic measures to ensure adequate supply and affordability. For this year's Eid al-Adha, the ministry played a significant role in market stabilization by supplying over 12,000 heads of locally raised livestock for sacrifice, including cattle, buffalo, sheep, and goats. These animals were made available at reduced prices through an extensive network of farms across various governorates. Also, substantial quantities of live sacrificial animals and fresh local meats were distributed nationwide through the ministry's outlets and affiliated production sectors, often at prices up to 20% below market equivalents. This initiative aims to alleviate inflationary pressures and ensure broader access for consumers. Beyond local production, strategic imports form a crucial component of the government's supply strategy. In the lead-up to Eid, 149,380 tons of frozen meat were imported and released into the market at discounted prices. Concurrently, 158,035 heads of live calves, 46,613 camels, and 16,579 sheep were also imported specifically for immediate slaughter and distribution. These significant import volumes underscore the need to supplement local output to meet the surging demand and help mitigate the financial burden on citizens during high-consumption periods. This multi-pronged approach, integrating local supply with targeted imports, remains essential for maintaining market balance and ensuring national food security. Sustainability Challenges in Local Meat Production While Egyptians generally prefer locally produced meat, affordability often pushes them toward imported alternatives. 'Egyptians prefer local meat products, but unfortunately, imported ones have a better price,' Adel says. This shift in consumer behavior is due to the ongoing challenges facing Egyptian livestock production. One major issue is climate-related stress. 'The current heat is really taking a toll on raising and keeping livestock. We are now trying to provide well-ventilated shaded areas and water to combat the heat,' Adel explains. Meanwhile, Toka Mohamed, a livestock expert, states: 'The rise in feed prices in Egypt negatively affects profitability and sustainability in red meat production. Feed accounts for about 60-70% of the total cost of raising calves and sheep. So, higher feed prices mean a significant increase in overall costs, which reduces profit margins for breeders.' Mohamed adds, 'As costs increase, breeders are forced to raise meat prices to compensate for their losses, which can reduce consumer purchasing power and lead to lower demand. Rising costs may drive some breeders to reduce their herd size or neglect proper feeding practices, which affects meat quality and growth efficiency.' She also warns of increased competition from imports. 'When local prices rise, competition with imported meat, which can be more affordable, increases, threatening the sustainability of local production.' Driving Sustainable Livestock Production To ensure sustainable production of livestock and meat products in Egypt, Mohamed emphasizes the importance of exploring cost-effective local feed alternatives, such as agricultural by-products, improving feed efficiency by reducing waste and enhancing nutritional composition, and investing in better breeds that more effectively convert feed into meat. 'Achieving a balance between the red meat consumption and importation has become a strategic necessity to ensure food security,' according to Mohamed. This balance relies on two main pillars: supporting and developing local production by improving breeds, providing adequate feed and vaccinations, and organizing imports to serve as a flexible tool for bridging supply gaps, particularly during high-demand seasons such as Ramadan and Eid El-Adha. Additionally, Mohamed says, 'Having a strategic reserve of frozen and chilled meat, as well as diversifying import sources, are effective strategies to control prices and protect consumers from market fluctuations.' 'True balance is achieved when local production becomes competitive, and imports serve as a supportive solution rather than a permanent alternative,' She points out. 'This requires coordinated policies among the Ministry of Agriculture, the Ministry of Supply, and the General Authority for Veterinary Services.' Egypt's animal protein sector is at a pivotal moment, balancing the needs of a growing population against production challenges and market pressures. The surge in demand during peak seasons like Eid El-Adha highlights the critical need for a resilient and adaptive supply chain that ensures affordability and accessibility for all Egyptians.
Irish Times
7 days ago
- General
- Irish Times
Picture This - Frank McNally on knowing your onions, the sophistication of French scammers, and journalism with legs
A reader had appealed to me as a 'last resort', seeking help in finding an old photograph. His name is Richard Evans, and he's writing a history of his family, the Irish branch of which began in the 1880s when his great grandfather – a Shropshire lad – moved to Dublin to become a butcher's apprentice. The apprentice later struck out on his own with shops in Baggot Street and Ranelagh, the latter beside where Humphrey's Pub still stands. When the building was redeveloped years ago, Richard salvaged the mosaic tiles on the footpath outside, bearing the name ' But he is now 'desperate' to find a photograph of the shop and has tried all the obvious places - including Susan Roundtree's book Ranelagh in Pictures - without success. If this column can't help him, he fears the quest is a 'lost cause'. On a tangential note, his email also notes that the butcher later transferred the business to his nephew, one Tom Onions. An aunt of Richard's, another Onions, tells him there were three shops in Ranelagh at one time owned by people called 'Lovely, Hamm, and Onions' respectively, although he doesn't remember that himself. READ MORE Alas, I can't confirm this either, although I dearly want to and have tried. But then, searching for a 'Lovely shop', or an 'Onions shop', or even a 'Hamm shop', tends to confuse search engines. As for asking AI to tell you more about 'Lovely, Hamm, and Onions' in Dublin 6, that's just a fool's errand. *** Also among my emails this week was one from a woman I'd never heard of before, and who didn't know my name. I immediately assumed it was spam, but it was in French. So before deleting, I mentally translated the opening sentences and was intrigued by their intellectual and philosophical tone. They began like this: 'In death, the family does not destroy itself, it is transformed, a part of it goes into the invisible. We believe that death is an absence, when it is a discreet presence. One thinks it creates an infinite distance, while in fact it suppresses all distance, restoring to the mind what was located in the flesh…' There was more in that vein, all of it sounding vaguely profound, at least in the original. Then at last the lady got around to introducing herself, stoically detailing the terminal illness with which she was diagnosed recently, and mentioning the €1.8 million she would now like to donate to a 'trustworthy and honest person'. Sigh. There are scammers everywhere these days. But it's extraordinary that even fraudulent attempts to get your bank details seem to be so much classier in French. *** Further to the theme of Connacht, Hell, and Longford (Diary Wednesday May 28th), regular correspondent Damien Maguire has written to point out that the Cavan panhandle was another destination from farther north. To this day, he says, there are families there – mostly from Donegal - known as 'Ultachs'. This even though Cavan itself is in Ulster (despite its GAA secessionist ambitions, circa 1915, to escape the baleful influence of Monaghan). Damien also mentions in passing that although everyone has heard of the famous 1947 All-Ireland in New York, not many people know Cavan also won in New York in 1958. This wasn't GAA, it turns out. It was a horse called Cavan, which won the prestigious Belmont Stakes that year, preventing the injured favourite Tim Tam, which had already won the Kentucky Derby and Preakness Stakes, from completing America's Triple Crown. The 2025 Belmont Stakes is next weekend, June 7th, in Saratoga. And I'm delighted to see that favourites include a horse called Journalism, which has already triumphed in this year's Preakness. I may have to risk a few dollars. It's heartening to know that, even in Trump's America, Journalism in any shape can still win. *** On a more poignant note, this week marked the 30th anniversary of the demise of the Irish Press group, a milestone commemorated by a get-together of survivors in Wynn's Hotel. Disturbingly, that means the world has now been without Press newspapers for almost as long as it has had the Spice Girls, who have been the subject of 30th anniversary reunion tour rumours of late. Now I feel old. The last years of the Press coincided with the start of my career as a freelance journalist, which regularly involved pulling all-nighters, as they say. And seeking to get a jump in the competition, in those pre-internet days, it sometimes helped me to get the next day's papers as soon as they were printed. I was an Irish Times reader (although not yet working for it) by then. But having grown up with the Irish Press, thanks to a Fianna Fáil father, I still had a soft spot for that too. So, cycling into town circa 1am, I would first stop by Poolbeg Street, where bundles of the first edition Presses came rolling down a chute to the waiting vans. It was a bonus that the lads in the Press usually gave me the paper free. Atound the corner at The Irish Times, meanwhile, they always charged.
BBC News
30-05-2025
- Business
- BBC News
Droitwich butcher, 82, still loves job after nearly 70 years
A butcher who started learning his craft when he was 13 years old still loves the job at the age of 82 - nearly 70 years Lymer runs Lymers in Droitwich High Street, in Worcestershire, which has just celebrated its 50th butcher, who runs the business with his wife Sandy, said he still got a buzz from being behind the counter. "I just love talking to the people who come in. I'd miss my lovely customers if I ever stopped," he said. Mr Lymer said he got the idea of becoming a butcher when he was still at school and worked his way up to managing another butcher's in Droitwich High Street before his current unit became available in 1975. "Mr Hale, my old school teacher, said, 'Does anybody want a little job after school?' I was 13 at the time and put my hand up. "He said, 'Go down and see Mr Boston' [who owned a now-closed butcher's in the street] and tell him Mr Hale sent you'. "That was down the road from here. I really started learning the trade properly at 15 and was a manager at 19."It was the mid-70s when I heard this shop unit was available, so I went for it." Mrs Lymer used to work in banking, and after her retirement five years ago, she started to work alongside her husband in the shop. "He's got quite a reputation, has Tom; he's a legend - we've looked at him retiring, but I don't think that's ever going to happen; he just likes it so much," she said. "He loves his customers, and they love him - he's serving the grandchildren of the grandmothers and grandfathers that he first served, which is lovely." 'We love meeting people' The couple said it was an "honour" to have been running Lymers for 50 years - especially with stiff competition from supermarkets. "It's the customer service that people come in for - that and the quality of the food," said Mrs Lymer. "As well as the locals, we get people coming in who might have moved away from Droitwich - like Cornwall, for example, and when they come back here, they pop in because they know us and like us. It's lovely." Mr Lymer added: "Our stuff is all locally sourced - I've never followed what the supermarkets do; we do our own thing. "And it's meeting the people that we love - we do have some very loyal customers; we'll keep going as long as we can." Follow BBC Hereford & Worcester on BBC Sounds, Facebook, X and Instagram.
The Independent
22-05-2025
- General
- The Independent
How to cook the perfect steak, grill marks and all
We aren't in the thick of summer yet, not by a long shot, but hopefully you've already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors. A juicy steak is — for many — the pinnacle of grilling options. In your mind, you can already see them. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here's how to get to that perfect beefy nirvana. This method works for all cuts of tender beef steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and so on. Buy the best grade of beef you can afford. USDA Prime is the top of the range, with USDA Choice coming after that. Next is Select, which will be leaner still. If possible, speak with a butcher about getting the best cut of meat for your needs and your budget. How to get perfect grill marks First, make sure your steaks are thick enough. If they're on the thinner side, 1¼ inch or less, you will probably want to flip your steaks only once, so they don't overcook on the inside while the outside becomes that deliciously appealing caramelized brown. In this case, you'll get grill marks that go one way. If your steaks are thicker, then go for crosshatch grill marks. Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees). You are looking to create a diamond pattern with grill marks. Flip the steaks and grill them the same way. Let your steaks sit on the cutting board for 5 minutes after removing them from the grill before you cut them. This will finish the cooking (it's called carryover cooking). The resting period also lets the meat reabsorb its juices, so they stay in your steak where they belong and don't run out onto your cutting board. No matter what kind of steaks you choose, no matter what the thickness, make sure you have cleaned the grill well. A clean grill will offer cleaner grill marks. Also, oil the grill. How to know whether the steak is rare, medium rare or medium In general (and it depends on the cut of beef and the heat of the grill), a 1½-inch-thick steak will cook to medium rare in 12 to 16 minutes. A 1-inch steak will cook to medium rare in a total of 8 to 12 minutes. An instant-read meat thermometer is the best way to check doneness. For medium rare, 130 degrees F is the approximate internal temperature. You can also use the touch test, if you don't have a meat thermometer. A general rule of thumb, so to speak: For rare Let one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way easily, and feel soft and spongy. That's the feel of a rare steak. For medium-rare Extend your hand in front of you and spread your fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard — springy and slightly resistant. This is the feel of medium-rare steak. For medium Make a fist and press that same spot between thumb and index finger. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium. A recipe for compound butter to go with your steak A wonderful way to finish your grilled steak is to top it with a pat of compound butter, which is simply softened butter mixed with some herbs and/or seasonings. As the meat rests, place a bit of the butter atop it and let the butter melt as the meat rests. Garlic Parmesan Compound Butter 2 tablespoons unsalted butter (softened) 1 tablespoon finely grated Parmesan 1 small garlic clove (minced) Kosher salt and freshly ground black pepper (to taste) In a small bowl, combine the butter, Parmesan, minced garlic, salt and pepper until well blended. Place a couple tablespoons of butter on top of a steak as it rests after being removed from the fire. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, ' Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___
Associated Press
22-05-2025
- General
- Associated Press
How to cook the perfect steak, grill marks and all
We aren't in the thick of summer yet, not by a long shot, but hopefully you've already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors. A juicy steak is — for many — the pinnacle of grilling options. In your mind, you can already see them. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here's how to get to that perfect beefy nirvana. This method works for all cuts of tender beef steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and so on. Buy the best grade of beef you can afford. USDA Prime is the top of the range, with USDA Choice coming after that. Next is Select, which will be leaner still. If possible, speak with a butcher about getting the best cut of meat for your needs and your budget. How to get perfect grill marksFirst, make sure your steaks are thick enough. If they're on the thinner side, 1¼ inch or less, you will probably want to flip your steaks only once, so they don't overcook on the inside while the outside becomes that deliciously appealing caramelized brown. In this case, you'll get grill marks that go one way. If your steaks are thicker, then go for crosshatch grill marks. Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees). You are looking to create a diamond pattern with grill marks. Flip the steaks and grill them the same way. Let your steaks sit on the cutting board for 5 minutes after removing them from the grill before you cut them. This will finish the cooking (it's called carryover cooking). The resting period also lets the meat reabsorb its juices, so they stay in your steak where they belong and don't run out onto your cutting board. No matter what kind of steaks you choose, no matter what the thickness, make sure you have cleaned the grill well. A clean grill will offer cleaner grill marks. Also, oil the grill. How to know whether the steak is rare, medium rare or mediumIn general (and it depends on the cut of beef and the heat of the grill), a 1½-inch-thick steak will cook to medium rare in 12 to 16 minutes. A 1-inch steak will cook to medium rare in a total of 8 to 12 minutes. An instant-read meat thermometer is the best way to check doneness. For medium rare, 130 degrees F is the approximate internal temperature. You can also use the touch test, if you don't have a meat thermometer. A general rule of thumb, so to speak: For rareLet one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way easily, and feel soft and spongy. That's the feel of a rare steak. For medium-rareExtend your hand in front of you and spread your fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard — springy and slightly resistant. This is the feel of medium-rare steak. For mediumMake a fist and press that same spot between thumb and index finger. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium. A recipe for compound butter to go with your steakA wonderful way to finish your grilled steak is to top it with a pat of compound butter, which is simply softened butter mixed with some herbs and/or seasonings. As the meat rests, place a bit of the butter atop it and let the butter melt as the meat rests. Garlic Parmesan Compound Butter2 tablespoons unsalted butter (softened) 1 tablespoon finely grated Parmesan 1 small garlic clove (minced) Kosher salt and freshly ground black pepper (to taste) In a small bowl, combine the butter, Parmesan, minced garlic, salt and pepper until well blended. Place a couple tablespoons of butter on top of a steak as it rests after being removed from the fire. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at [email protected]. ___ For more AP food stories, go to
