National Federation of Meat and Food Traders Annual General Meeting

Attended by Douglas Scott and around 60 NFMFT members, corporate members along with Pam Brookes, Meat Management Magazine and Oli Haenlein from Meat Trades Journal.

President John Mettrick was re-elected, this the first time ever that a NFMFT President has been elected to serve a second successive year in office.

In his address John Mettrick thanked everyone for their support. As a full time working butcher he was grateful for other Executive members and the CEO Roger Kelsey for attending meetings and functions on his behalf.
Fed finances are in better shape, spending more proportionally on members services and less on administration. The Tunbridge Wells headquarters is four storeys high so the upper floors will be converted into flats so that an income can be derived from the premises. Rather strangely President John Mettrick said that he had never been to Tunbridge Wells.

Craft Butcher and Premier News is gaining more appreciation. Federation is passionate about the burden of regulation and engage Premium Advice and Food Safety home authority through Horsham District Council.

Federation maintains membership of International Butchers Confederation and works with FSA to reduce costs of inspection in small abattoirs. The Federation works within its means but punches above its weight through collaboration with other trade organisations. He promised a full year ahead working on members behalf.

Mike Ward, Treasurer, reported a £22,586 surplus with £480,000 net assets, market value of investments was £184,000, £53,000 cash in bank. Income £301,000 but £58,000 less spend on expenditure (mainly administration executive meeting expenses) but subscriptions have fallen slightly.

Membership reduced from 1028 (+175 branches) to 948 (+108 branches) during 2013. A reduction of 9.17% of which four fifths were due to retirement and closures.

The NFMFT executive is made up of office bearers plus just twelve members, two from each of six regions. Retiring executive members Past President David McGrath from Burnley and twice Past President Michael Beaumont from Cambridgeshire were recognised with gifts. President 1997-98 Ken Wakelin was made a Honorary Vice President.

Not about improving standards, it's about compliance. Stars were always going to be contentions and NFMFT continue to oppose star ratings and complain about inconsistency.

“Sell the sizzle not the sausage” was the message promoted by the speaker on training. Lucianne Allen from Aubrey Allens (granddaughter of the founder and former barrister) said that we want youth people to want to become butchers. She stressed that if we attracted them to the sizzle then they would have to get to the sausage. Do you love food, do you enjoy meeting people, do you enjoy talking to people? Present butchery as a marketing document. Promote butchery apprenticeship as a respected job for life and a passport to go and work anywhere in the world.

There was a lack of explanation of what the apprenticeship looked like, how it would be delivered and how it would be funded. There was reference to funding just two thirds of total costs.

Second presentation was made by first generation butcher Gordon Atkinson from Elite Meats in Harrogate. He talked through how to cook meats in ordinary vac packs at lower temperatures of 75 to 85*C. Cooking gently gives a better yield and there is better profitability. Several examples of cooked product, some still sealed in the bag he passed around for inspection. Gordon explained how he made a range of ready meals with complimentary potatoes and vegetables.

Barbecue forum introduced by Frank Taylor from Sale, attracted an audience of 24. As well as selling the normal burger, kebab and sausage products Frank sells what might have been Slimming World products as well under a Lean Cuisine brand. He sells 4oz beefburgers £1.19 or six for £6.60.

Steve Robinson from Tettenhall (prosperous suburban area)
Recently changed to Multi deck and means that on a Sunday can do £1000 with just two staff, about to extend shop retail area. Three hours free parking outside that used to be taken by all the staff working in Tettenhall. Burgers and Sausages in June to September but can do well whenever the sun shines. Sells at £1.15 for quarter pounder. Does a £10.99 pack. Trend to vac pack seasoned pork ribs fleeced with a deal of meat left on it. Cooks it then adds sauce and revacs the product for vac packing.

George Debden in Ipswich, upmarket area with 20% of trade coming from outside the area. Best selling barbecue products unit price 3oz burgers at 60p. Belly pork cut in thin strips four in a bag sells at £2.75.

DS said that in Scotland, a barbecue in January in the snow is great fun, the biggest problem is lack of daylight! Piri Piri Sausages, chicken burger with Piri Piri, Skirt of beef sweet chilli have proven to be popular in evaluations recently north of the border.
Cutlery free barbecue at a set price. Sausages with wooden skewers, burger in a bun, thin half chicken fillet in a French marinade served in a pitta bread with salad.

Tray wrap different variety sausages unit priced 340g on a D2 tray. Three packs at a slightly reduced price.

Peter Bevan from Evanshaw. Said he found it hard to sell glazed products. Does Hog Roasts, £460 for everything serving 120. 100 to 110lb.

John Gallagher from McDonnells has pink burger papers that keeps burgers in better condition and also makes them look redder.

Andrew Ringrose from village of Broughton Astley (population 6000). open five days per week. Closed Sundays and Mondays. Growth in 8oz beefburgers sold at £1.95 each.

Jack Asher Gogan Wells, East Anglia is a small to medium size business. They had little to add about barbecue but said butchering classes were popular. Butterflied legs of lamb and D rump steaks sell well for barbecue.

Philip Edge from Norfolk described his area as surrounded by every supermarket possible. He has a retail shop and approved premises packing for resale. 23 full time staff plus two part time. Makes 8 to 10 different kinds of sausages. Six of the 23 staff are deployed making sausages for Morrisons and Tescos, and that reaches between seven and eight tons per week.

Michael Beaumont from Cambridgeshire said best barbecue months are May, June, July and September. £12.50 per kilo for kebabs. Trends

David Robinson from Middlesbrough sells lots of burgers and sausages for barbecues. Tries to keep introducing new sausage and burger ideas.

John Mettrick, 70 staff, three retail abattoir and cutting plant. Beefburgers at £1.30 but discounted when buying more than three. Best selling burgers, sausages and chicken. Does mini fillets in Piri Piri, Greek Passion and Cajun.

The meeting closed at 4.00pm following the presentation of the prizes for the barbecue and product competitions that were held on the day. All the winners came from Wales!