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  • HCC chief visits Brussels to discuss future of lamb industry

    Jun 29 2016

    Gwyn Howells, chief executive of Hybu Cig Cymru – Meat Promotion Wales (HCC) is this week in Brussels, representing Wales in meetings with key representatives of the EU Commission and the lamb industry across Europe.

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  • Welsh Lamb tickles the taste buds of London’s top chefs

    Jun 29 2016

    Large portions of praise for PGI Welsh Lamb were dished out by London’s leading chefs when the capital’s cuisine champions turned out in force at a special evening at Piccadilly’s prestigious Fortnum and Mason department store.

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  • “Win-Win-Win” benefits prompt Welsh farmers to drive climate change agenda

    Jun 28 2016

    Welsh lamb and beef farmers are increasingly moving the industry’s climate change agenda forward as they link good environmental actions to good commercial practice, the latest Hybu Cig Cymru-Meat Promotion Wales (HCC) research indicates.

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  • Hybu Cig Cymru – Meat Promotion Wales statement on European Referendum vote

    Jun 24 2016

    Commenting on the result of the referendum to leave the European Union, the chairman of Hybu Cig Cymru – Meat Promotion Wales (HCC) Dai Davies said:

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  • Welsh beef farmers encouraged to concede fewer penalties and score more goals

    Jun 21 2016

    As the Welsh team make their mark on football fields in France, beef farmers in Wales are advised on ways to improve the performance of their herds.

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  • Butchers battle to be the best! Do you have what it takes to be crowned HCC’s Butcher of the Year?

    Jun 20 2016

    Hybu Cig Cymru – Meat Promotion Wales (HCC) is launching an exclusive competition for members of its Butchers’ Club with a meat cutting contest during the Royal Welsh Show.

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  • From Copenhagen to Colwyn Bay! Danish food writers sample the best of Welsh produce

    Jun 16 2016

    Lamb and beef farmers across north Wales played host to a delegation of leading Danish food writers this month, as part of a press tour organised by Hybu Cig Cymru – Meat Promotion Wales (HCC)

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  • Time running out to apply for ‘trip of a lifetime’

    Jun 13 2016

    Just a few days remain for farmers, butchers and others in the red meat industry to apply for the prestigious £3000 annual scholarship offered by Hybu Cig Cymru – Meat Promotion Wales (HCC).

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  • Make the cut by growing your grassland knowledge

    Jun 7 2016

    Hybu Cig Cymru – Meat Promotion Wales (HCC) will be highlighting the importance of good grassland management and production at the Royal Welsh Grassland Event this week.

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  • Fortnum and Mason hosts Welsh Lamb celebration

    Jun 7 2016

    Leading London chefs and restaurateurs will gather in the exclusive surroundings of Fortnum and Mason on June 9 to celebrate the increasing role that quality PGI Welsh Lamb is playing on the menus of the capital’s foremost eateries.

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  • Results reveal continued improvement in carcase conformation

    Jun 6 2016

    The latest carcase classification results from Welsh abattoirs show that the long-term upward trend in conformation standards continued apace in 2015.

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  • HCC signs up to Courtauld Commitment to make food more sustainable

    Jun 3 2016

    Hybu Cig Cymru – Meat Promotion Wales (HCC) has become the latest signatory to ‘Courtauld 2025’

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  • Porc.Wales ambassadors champion at Spring Festival

    May 26 2016

    An impressive display of pigs from across the country was on show at the Spring Festival last weekend where Porc.Wales ambassadors came out on top.

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  • New List helps sow the seeds of grass-based profitability

    May 26 2016

    A grass seed industry reference list that can help farmers achieve better yields, greater competitiveness and improve profitability will be launched at the Royal Welsh Grassland Event at the Rhug Estate, Corwen on 9 June 2016.

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  • Rejecting ‘one size fits all’ could bring real benefits to farmers

    May 23 2016

    Tailoring any investment in pasture improvements and nutritional supplements to the particular needs of individual farms is the surest way of seeing financial gains; that was the message of the guest speakers at the latest ON-Farm 2016 event

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