Farmers throughout Scotland are battling the worst weather conditions experience in decades – and still finding time to help their communities.
Frozen water in buildings and outside drinking troughs, frozen diesel, difficulties in delivering food to animals and collecting milk are just some of the problems experienced during the big freeze. Shed roofs have collapsed under the weight of snow and slurry tanks are nearing capacity as farmers are unable to spread their contents.
Consumers are being invited to enjoy a new year “culinary sensation” by trying some seasonal Scotch Lamb perfect for warming recipes to fight off the winter chill.
Compared to autumn when lamb has a lighter flavour, the ‘late-season lamb’ now coming to butcher shops and supermarkets is typically characterised by a more robust and richer flavour, perfectly suited to warming stews and pies to help fight off the winter chill.
The board of Quality Meat Scotland today (Monday 21st December) welcomed the decision by Cabinet Secretary, Richard Lochhead, to accept its recommendation to increase levy rates.
Donald Biggar, QMS chairman, said the levy increase – the first for eight years - will ensure the Scottish red meat industry is underpinned by a sound level of investment in marketing and promotion and improving industry efficiency.
Tripe experts from all over the world have been consulted by Quality Meat Scotland during the creation of a new guide to help processors realise the potential of this type of offal.
The new tripe guide is one part of a £300,000 Scottish Government funded project to rekindle the trade in red meat products from what is known as “the 5th quarter” – the non-lean meat parts of the carcase such as offal and cheeks.
A new guide has been launched to help processors gain value from tripe.
While not at the top of many British menus these days, tripe – the offal from the first, second and third stomach of cattle, sheep and pigs – has a growing following among diners here and is still seen as a delicacy throughout continental Europe and the world, featuring in dishes as diverse as Andouille sausages in France and the Pho in Vietnam.