The British beef industry, broadly defined, comprise a complex and in some cases highly fragmented supply chain, with many areas related to each other and subdivision. In the main areas, about 60% of the beef is produced as a byproduct of the production of milk (or milk or veal fattening words from the poultry cull cows), only 40% are derived from beef specialist (lactation). British beef production reached about 1 million tons in 1995, of which about 300,000 tons were exported. Consume about 700 million tons from domestic sources, with more than 200,000 tons of imports. The industry is mainly supported by the common agricultural policy of the European Union. The slaughter area before BSE was characterized by high levels of excess capacity and low profits. Further downstream, a small number of the many large retailers dominate retail sales of beef and beef products. The market served (mainly restaurants and fast food outlets) accounted for about 20% of the volume of consumption knowledge
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