Summary: On todays show we interview Kevin Mcwhinney from Mcwhinneys Sausages. Kevin opens up and tells us the secret ingredient in his product right at the start of the show. You can listen to it or watch the video below. For Audio only version you can listen by using the player below. Show Notes Introduction to Keven Mcwhinney What Kevin Says You put the right meat in and you get the right meat out. Kevins company is based in Northern Ireland and he has been in the chair running the company for 20 years. McWhinneys sausages supply restaurants, fish and chip shops, hotels, cafés etc. We talk about MRM and MSM ( mechanically recovered meat later renamed to Mechanically Separated Meat ) and (DSM) De-Sinewed Meat Cheap alternatives to the 'real thing' Whats going on in the food labelling industry? Being 'honest' its time the industry where more honest about what goes into the product. How does the consumer know exactly what is in a meat product they are going to buy? Quality Quality Quality How did the industry get into this mess in the first place? Money is harder to come by and many are making less money than they were 5 years ago. Are they buying from the cheapest source possible? Where do you buy your product from? Do you know exactly where its coming from. 1.5 Ib of sausages for £0.88 Pence. "I cannot see what is in this product at this price." Caterers could easily buy a burger or sausage with horse meat in it and all they need to do by law is say it's "sausage" or "burger". Until it all gets a little more honest the public don't really know whats in the product they are buying and eating. Is their a Health Issue? To say their is no health risk " they must be talking from the other end of their body, everybody, government's etc, just want it all to go away" Policing the issue How much would it cost to police meat products how we could charge for this. Kevin has been fighting with the FSA for over a decade. Official complaint is already in place with Brussels. Awaiting reply. The BBC cam to our Factory for over 2.5 hours. Here is the link to the BBC Page Legal loophole allows banned mechanical meat in UK sausages Colouring issue with sausage Im not scientific, but it doesn't take a scientific mind to know that pork is white! Getting confidence back into the market. Trust.. Quality you can trust. I want to buy my meat now from someone who can tell me where they have sourced their meat. Pork not Porkies Window Sticker link (contact via the form and they will send you a window sticker ) You will never see Kevin McWhinney needs a 'New and Improved' product, Ask yourself the question, after 120 years if we haven't got the recipe right by now its time to get out of the game. So what can the food industry learn from the last 6 months? The food industry needs to start sourcing meat responsibly. Label the meat accurately. charge the right price. stop sourcing goods from all over the world pre minced. buy meat when you can actually see what that meat is. Kevin McWhinney can be contacted through his website at http://mcwhinneys.com After the show Kevin made an offer that anybody could come and visit his factory over in Northern Ireland and see for themselves the practices and procedures.
