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meat industry in the u.k. some of the thoughts and experience of one individual. n.r.p. wilson, more commonly known as ralph began his career with meat in the early 1950s in yorkshire and progressed from being a butcher, through meat inspection , technical and other senior management positions in large meat companies to become a well known consultant in the u.k. meat industry the material found on these web pages has been prepared after a lifetime of working with meat, and with meat people, (who really are a wonderful set of people) and it may perhaps help to give just a little back to an industry that regularly receives hard knocks from a public that does really need this wonderful product meat the way it was? the way it is? perhaps even the way it may all be? a photographs of ribs of beef showing the winners of the northampton fatstock market show in the 1960s. the beef had been quartered at the 10th rib modern beef quarters cut through at the tenth rib to show the comparable face of meat and fat levels that are available this book, if it is indeed a book in the true sense of that word, or perhaps more accurately it should be looked at as a series of journeys to look at various aspects of the meat industry. it gives a fairly general background of some of the aspects of the meat industry that may prove useful to some entrants to the meat industry. if any parts do appear to be of interest it is hoped that the readers will copy out what they need and then either use it as it is or adapt it to more properly fit in with the work that they are doing. if any readers do find parts useful to them perhaps as the years pass they may feel that they too could help this industry by leaving their thoughts in a similar fashion that will be accessible to others and may enable them to take advantage of such experiences later on. an e mail address is also available in case anyone should have any useful tips to pass on that may be included in it as it is updated. there is no charge of any kind for making use of any part of the material that is included, but, if anyone should find the contents useful and wishes to give a contribution to help with the ongoing updating and maintenance of the web site, such aid would be very welcome. the first parts of the book deal with some very basic aspects of the meat industry as has been seen, and reported, in the u.k. (but with a few references to how things have changed in some other countries of the world). it continues to try and provide a general insight into the meat industry and various aspects of that industry to try and give some aid to newer entrants to the industry who do sincerely wish to progress in that industry. in doing so, as has been said, it is hoped they may at the same time wish to give something back in order to sustain other parts and participants of the meat industry that may then be feeling to be under some pressure. although an attempt has been made to provide some guidance on some aspects of the work, this book is only a starting point and actual hands on practical work is an invaluable and necessary aspect. later parts of the book provide a few basic recipes to make some meat products (some that have been used by the author and some that he has collected as he travelled through his life) while the latter part includes some suggested forms, layouts and other documents such as haccp preparation, a company manual, a cleaning program and various operation policies etc that have in the past proved to be useful and may in turn provide to be of some help to those who seek to tread the path within the meat industry. as many of the subjects interrelate in some way with other parts it may be found that there is occasionally some overlapping and some repeating of some items. for this there is no apology as if some parts do deserve a greater stress then so be it. similarly, chapter titles or headings are to some extent rather long on some of them. perhaps this was due to trying to make the mind work ahead of the writing! for this the writer does offer apologies if it should cause any problems for the reader. as it is anticipated that it will be read on a computer it was felt that there would be little need for an index since a search can be made by the computer. the photographs at the start above demonstrate just how noticeable some changes have been in such a short period of time in the appearance of the prized beef. for any contact regarding maintenance of the web site (even considering a small donation to help with the site maintenance) and if you have questions that perhaps i may be able to help with contact may be made at: [email protected] there may come a time in the future when i may need to ask someone else to carry on and run with the web site to help our wonderful industry. it may be you! do be prepared as can be seen, some links have already been provided but there may be many other parts of interest within the book itself. take some time and see what you find. click here for the complete book: with all chapters and other parts links in pdf format click here for haccp: click here for a few recipe: suggestions click here for cleaning: including some suggested form layouts and a cleaning check sheet click here for audit: of food plants with suggested forms etc. click here for an appendix: of manuals, forms etc. including company quality manual, health certificate visitors form blue cloth policy glass policy maintenance policy and other forms version no 1 produced 12th january 2009. (last time that amendment took place - 1st june 2009) click here for book introduction click here for chapter 1 of the book, a brief history of meat and the meat industry, particularly in the u.k . click here for chapter 2 of the book, development of transport and preservation. with improved hygiene and /or improved shelf life perhaps a little of both. click here for average weights document, for links in pdf format click here for chapter 3 of the book, meat - the factors involved bone, fats, connective tissue & muscle click here for chapter 4 of the book, staffing and the needs for the consideration for training click here for chapter 5 of the book, utilizing the benefits of the training to recognise potential problems etc. click here for chapter 6 of the book, incorporating and using systems, standards, targets and aims click here for chapter 7 of the book, packaging and packaging material click here for chapter 8 of the book, the siting of the meat plant and the various assorted operational areas click here for chapter 9 of the book, slaughter processes and plants click here for chapter 10 of the book, . the meat cutting, boning and packing plant. click here for chapter 11 of the book, further processing to include meat preparations, meat products, freezing and associated processes click here for chapter 12 of the book, the central distribution depots and systems click here for chapter 13 of the book, ongoing developments a choice for you to begin with. you can see the whole book, - or individual chapters - or separate sections that may be of interest. just click on whichever box you want and hopefully you will get all that you hoped would be there. if it isnt, there is always the e mail address below. there are now two formats for you to choose from. copy it if you want to, or adapt it to suit you before you use it. click here for book introduction for links in microsoft word format click here for chapter 1 of the book, a brief history of meat and the meat industry, particularly in the u.k . click here for chapter 2 of the book, development of transport and preservation. with improved hygiene and /or improved shelf life perhaps a little of both. click here for chapter 3 of the book, meat - the factors involved bone, fats, connective tissue & muscle click here for chapter 4 of the book, staffing and the needs for the consideration for training click here for chapter 5 of the book, utilizing the benefits of the

URL analysis for nrpwilson.co.uk

nrpwilson.co.uk

Whois Information

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Domain name:
nrpwilson.co.uk

Registrant:
norman wilson

Registrant type:
Unknown

Registrant's address:
31 The Firs
Daventry
Northamptonshire
NN11 0PX
United Kingdom

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

Registrar:
Heart Internet Ltd t/a Heart Internet [Tag = HEARTINTERNET]
URL: http://www.heartinternet.co.uk

Relevant dates:
Registered on: 23-Dec-2008
Expiry date: 23-Dec-2018
Last updated: 27-Dec-2016

Registration status:
Registered until expiry date.

Name servers:
ns.heartinternet.co.uk
ns2.heartinternet.co.uk 79.170.43.3

WHOIS lookup made at 18:07:56 04-Feb-2018

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS nrpwilson.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION norman wilson

TYPE
Unknown

ADDRESS
31 The Firs
Daventry
Northamptonshire
NN11 0PX
United Kingdom
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

DOMAIN

  SPONSOR Heart Internet Ltd t/a Heart Internet [Tag = HEARTINTERNET]

  CREATED 2008-12-23

  CHANGED 2016-12-27

STATUS
Registered until expiry date.

NSERVER

  NS.HEARTINTERNET.CO.UK 79.170.40.2

  NS2.HEARTINTERNET.CO.UK 79.170.43.3

  NAME nrpwilson.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2018.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED yes

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