The camera never lies, but what about the statistical chart? Despite many reports that the lamb market is in trouble, the latest Kantar Worldpanel figures show volume only slightly down at the major retailers. Sales fell by 2.5% to 11 July, while value was static, at 0.3%. Tesco lamb sales were up 22% year-on-year and, despite the fact that overall sales were down 11% in Asda, the iconic lamb cut the leg is selling well at the moment, reports a spokesperson for the retailer.

That cold snap in December/January seems a world away now as we find ourselves in August. At the time it seemed the snow would never go away and there were some fears that the weather was going to seriously affect food logistics. Despite this, the British Retail Consortium announced they had found no evidence retailers were having difficulties getting enough supplies to meet normal levels of demand, while supermarket giants like Tesco, Sainsbury's and Asda also all insisted that the weather had not caused them any problems when keeping up with demand.

The huge halal meat sector may be on the verge of further development. Up to four million Muslims, representing 3% of the UK population consume an estimated 27% of lamb and 40% of poultry produced (according to supplier Janan Meat). Given this and the fact that the European halal food market is worth approximately 15bn (£12.5bn) serving over 50m Muslims a population estimated to have grown by more than 140% in the last decade (according to Halal Industries Group) it is little wonder that mainstream retailers and wholesalers want to tap into halal.

Animal Aid has made a name for itself in recent months by exploiting poor security in processing plants and exposing alleged welfare breaches and acts of cruelty. It is now campaigning for the introduction of CCTV systems to stamp out the problem. MTJ spoke to two leading players in the industry to debate the pros and cons of such a move

The complexities of Northern Ireland's relationship with its neighbouring countries are all too apparent in its meat industry. Northern Irish produce falls under the British brand, but rarely achieves the same farmgate prices as livestock on the mainland. At the same time, it looks with envy at government support across the border.

Pork has been riding high on the hog for the last 12 months, with cash-strapped consumers looking for a more affordable option within the red meat category. But with beef prices starting to tumble, have the days of pork bringing home the bacon come to an end?

When we ran a story about processors in the UK having to build their abattoirs out of glass from 2013 we hoped people wouldn't take the article too seriously. The date the piece appeared should have been a clue: April 1. The idea was that the main thrust "UK slaughterhouses will have to switch to 80% glass in their outside wall construction from 2013" would make a few people laugh.

We're very lucky in Scotland," says Richard Lochhead, Scottish Cabinet Secretary for Rural Affairs. "We have the best raw materials to produce meat and together with the ingenuity of our processing sector Scotland's clean and green image of quality is renowned throughout the world."

A processing line applied to meat production goes something like this: animal comes into plant, gets slaughtered, comes out as a piece of meat in a package. However, as in most things in life, it is not as simple as that; the production line of a major meat processor is noisy, dangerous and tiring work and a desire to put profit over safety is an extremely risky strategy, as the negative media coverage of a tragedy or a food scare can have a long-lasting effect.

"We're worried about the sea-change in attitudes, I'll admit that. Every day we have to answer some statement from a scientist, or on a website, or from a celebrity or a crank and it takes up a major chunk of our time."

Going green does not have to  be a hindrance. By diversifying and examining your whole operation, you can even save money and open up new revenue channels. Adam Baker finds out the top green tips in producing, processing and retailing

With more than 900 exhibitors and up to 60,000 visitors expected to pour through the doors, IFFA is well-placed to stake its claim as the number one meeting place for the international meat industry.

Football and sausage casings might not be the most likely pairing imaginable, but according to Terry Rudgley, MD of natural casings firm Associated Casing Co, one might have a direct effect on the other this summer particularly if we get some good weather in June and July.

Like a bus, you wait for a positive story about bacon and two come along at once. Recent research from the US in the past month has revealed some interesting facts about bacon and, if they are to believed, the future of the pig product seems quite bright in terms of eating habits.

Total sales of bacon have increased over the past recessionary year, with shoppers switching because it provides a cheaper meal than many other types of meat. Despite this, independent butchers have seen their market share of bacon sales decline, both in terms of the amount of money spent on the product and the amount sold. This is partly due to butcher's shop closures, but also because of aggressive promotions by supermarkets, which also have a much wider choice displayed. The one area where independent butchers continue to excel is in own-cured bacon.

When it comes to choosing the Sunday roast, most consumers will plump for a good chunk of beef, but with prices on the high side, and low offers on competing proteins in the supermarkets (two chickens for a fiver, anyone?), beef is struggling to hold its own.

Retail sales of mince (beef, lamb and pork) fell by 1.8% to 163,192t, but grew by 9.9% in value to £709m in the 52 weeks to 29 November 2009, according to TNS data supplied by AHDB Meat Services, with price increases the major factor in the impressive value hike.

The meat industry needs to grow up if it wants to see an end to government-imposed regulation, says Tim Smith, chief executive of the Food Standards Agency (FSA).

The way in which ingredients companies work with manufacturers has changed beyond recognition in recent years, with companies building much closer relationships with their customers and product development times lasting several months. 

Stable prices, and easing of pressure from European Union and a positive outlook by suppliers are all contributing to an upbeat poultry market. Carina Perkins reports

Energy reduction and efficiency are the key requirements for modern cutting, slicing and dicing equipment. Fred A'Court sharpens his focus on the machinery making the grade.

A brave new world of co-operation is key to success when it comes to transforming the Meat Hygiene Service (MHS), according to the organisation's new business directors.

From premium through to value, sausages have ridden out the recession with remarkable ease, reports Adam Baker.

This week the government implemented the third rise in fuel duty in nine months. Experts warn the rise will have a serious impact on the logistics industry and all those who make use of it. Carina Perkins reports

Can lamb hold on to its market share in the face of the economic slowdown or will it lose out to cheaper products, asks Ed Bedington

Adam Baker wonders if halal meat can be the guiding saviour to invigorate a once-great UK livestock sector

The grass is greener in Ireland, but the red meat industry there has had its share of problems over the past few years. Now, though, following a Task Force report, it looks to be turning a corner, as Carina Perkins reports

Running an abattoir is a tough business and with change almost a constant, it is hard for operators to keep pace. Fred A'Court looks at the key issues facing the sector

A strong product image for Welsh red meat coupled with a positive strategic action plan are designed to boost business  for farmers and revitalise a struggling industry sector.  Carina Perkins reports

Pork sales are buoyant, the UK pig herd is stabilising and exports are being boosted by a favourable exchange rate. All in all, the category is having a much better time of it than a year ago. Alyson Magee reports

A gruelling two-wheeled odyssey from London to Paris raised over £40k for charity and put the British meat industry on the map. Ed 'Chris Hoy' Bedington reports

Can the Scotch brand stay strong in the face of dwindling supplies and a consumer credit crunch? Ed Bedington takes a look at some of the issues facing the Scottish meat sector

There has been a major controversy over food labelling in the past year. Adam Baker investigates the effect it is having

Processing lines can be tough - even dangerous - places to work. Adam Baker looks at what is being done to streamline the process

With a ground-breaking environmental goals now set by UK government, the meat industry is likely to be a target for future legislation. So what is it doing to reduce its emissions? Carina Perkins reports

From gross misconduct to asking an employee if she is pregnant, the dangers of falling foul can be quite daunting for a business. Anna West and Adam Rice explode a few popular myths

Has the economic downturn had any effect on sausage casings? And is gut really better than collagen? Ed Bedington checks out the pros and the cons

The revival of packed lunches has had a big impact on the cooked meats market, boosting value sales while putting pressure on premium products. Carina Perkins reports

A grassroots reform of qualifications is under way, with the aim of achieving clearer, more employer-specific training. Fred A’Court reports

Buoyant value sales in the UK retail bacon market over the past year are masking stagnant volume sales, supply shortages and potential recessionary woes. Alyson Magee reports

The beef sector has had a good run of rising prices and increased demand, but with the economy teetering on the brink of free-fall, what future for beef? Fred A’Court investigates

Adam Baker asks market leaders in the cutting, slicing and dicing market how they are coping with the global hardships of 2009

Technology in the meat sector moves on at a great pace. Alyson Magee looks at how technology is developing across the production and processing sectors, with tender meat high on the agenda

The world might be facing a global recession, but if there is one product that is bucking the downward trend, it is mince. Fred A’Court takes a look at the latest developments in the mince market

Meat processors are always under pressure from demanding multiples – a trend that is further pronounced in the current climate. Adam Baker looks at how weighing system suppliers are helping customers take the strain.

Shoppers are starting to place economy and value ahead of premium and clean-label when it comes to their weekly shop. Carina Perkins reports on how suppliers are responding.

Despite fears over the economy and concerns about GM-free feed, UK poultry producers are in a relatively upbeat mood, finds Keren Sall

Think again. Making cutbacks in IT investment may seem the thing to do in the current economic climate but could prove short-sighted, says Adam Baker

The challenge to reduce costs on meat hygiene inspection lies as much with Defra and the FSA as it does with industry. But the meat sector must also shoulder its share of the responsibility, finds Keren Sall

A tough year for UK lamb producers in 2007 has been followed by a more positive start to 2008. But with an economic squeeze looming, the industry will need all the support it can muster in the months ahead. Adam Baker reports

There is some light at the end of the tunnel for the pork industry, but pig farmers will need to hold their nerve if they are to begin to see real return on their efforts, as Keren Sall reports