The winner of an innovative “Butchery and Beyond” schools street food competition has been announced today (June 21st), on the Quality Meat Scotland stand at the Royal Highland Show.
Our Lady’s Roman Catholic High School, were crowned winners in the competition which saw teams of youngsters from three Scottish schools challenged by award-winning Scottish butcher, S Collins & Son, to create a new street food dish.
Three young women who share an exceptional enthusiasm for the livestock industry have been selected as finalists in an initiative launched as part of the celebrations for Scotland’s Year of Young People.
Sam Haining from Dumfries-shire, Kerry Annal from Orkney and Gemma Wark from Angus are the finalists in the one-off Young Livestock Ambassador award, run by Quality Meat Scotland, SRUC (Scotland’s Rural College) and the Royal Highland Agricultural Society of Scotland.
Despite the lack of clarity on the impact of Brexit available to businesses operating in the Scottish red meat industry, there are signals that the industry is committed to weathering the storm and investing for the future.
Speaking at the launch of Quality Meat Scotland’s new “Scottish Red Meat Industry Profile” today (Monday 18th June, 2017), Stuart Ashworth, Head of Economics Services, said that two years on there was now an urgent need for clarity to allow businesses to plan for the future.
Quality Meat Scotland (QMS) will be pulling out all the stops next week to make the most of the opportunity the Royal Highland Show offers to showcase the Scottish red meat industry and its brands.
The event, which runs 21 – 24 June, offers an unrivalled opportunity to show the public the work, skills and dedication which go into the production of Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork.
A butcher and a baker will go head-to-head in a Scotch Pie Bake-off in the Scotch Kitchen at the Royal Highland Show next week.
World Scotch Pie Champion 2018, Alan Pirie of James Pirie & Son butchers, will take on two-time World Scotch Pie Champion (2014 & 2016) and Scottish Baker of the Year (2016/17), Stephen McAllister of the Kandy Bar Bakery, in the challenge set to take place on the Quality Meat Scotland stand at 11.45am on Sunday 24th June.
Pelvic measuring of heifers will now be a regular activity on Morayshire Monitor Farm after recent try outs found merit in it as a management tool.
Pelvic measuring is a simple process where the height and width of the pelvis are recorded before pregnancy; the data can then be used to improve breeding practices.
Monitor Farmer Iain Green decided to try out pelvic measuring last year and so took measurements from a group of 31 heifers, all put to the same bull. The team then gave each heifer a score for calving ease and also for calf size.
North Lanarkshire business PR Duff Limited (MacDuff 1980) has taken a top prize at this year’s Scotland Food & Drink Excellence Awards.
The business was awarded Scotch Brand Product of the Year for their MacDuff 1890 Native Breed Body Scotch Beef PGI. The prestigious award, sponsored by Quality Meat Scotland, recognises businesses in Scotland which are retailing Scotch Beef PGI, Scotch Lamb PGI or Specially Selected Pork in products of exceptional taste and quality.