Producing an award-winning, juicy, tasty steak is about as good as it gets in terms of accolades for a beef farmer and last year’s winner of the Tesco Best Scotch Steak Competition is keen to repeat his success.
A new pilot training programme has been launched to encourage young people across Scotland to develop their butchery skills.
The new venture sees the Scotch Butchers Club and the Scotch Beef Club – both run by Quality Meat Scotland (QMS) - collaborating with the Scottish Federation of Meat Traders Association (SFMTA) and City of Glasgow College.
All eyes were on Scottish butchers’ pies at the British Pie Awards last week when members of the Scotch Butchers Club lifted a raft of awards.
Top quality beef and lamb from Scotland were also showcased at the world-renowned awards in Melton Mowbray where Scotch Beef PGI, Scotch Lamb PGI and The Scotch Butchers Club featured in the line-up of sponsors.
A study to look at the feasibility of introducing DNA traceability as an additional measure to guarantee the authenticity of Scotch Beef PGI, is being commissioned by Quality Meat Scotland (QMS).
The study follows a period of engagement with different parts of the Scottish meat industry, to gauge the level of industry support for the potential introduction of an official programme of DNA traceability system.
Quality Meat Scotland (QMS) has appointed Jackie Burgess as its new Brands Integrity Advisor.
Jackie (24) will be working on a range of Brands Integrity activities including providing an advisory and liaison service for the whole chain quality assurance programme. This will involve working with external contractors and developing strong relationships with farmers, primary and secondary processors, auction markets, hauliers, feed suppliers and other key stakeholders.