North East producers will hear about the latest advances in the beef and lamb sectors when Quality Meat Scotland hosts the first of a series of regional Beef and Lamb Forums this month.
The North East Beef and Lamb Forum – focusing on “Quality Production”- will be held from 1.30pm on Tuesday 25 May at the Barn and Bushel, Thainstone Agricultural Centre, Inverurie. Attendees will also get the opportunity to taste the recently launched healthier bacon and scotch pie with a buffet lunch at 1pm.
The twenty-fifth monitor farm in the history of the Scottish monitor farms programme was unveiled today (Tuesday May 4th) with the announcement of the first ever monitor farm for Moray and Nairn.
The Newlands family who farm at Cluny, near Forres are the latest monitor farmers in the project, supported by Quality Meat Scotland, the Scottish Government and several local sponsors with help from the NFUS.
The ability of the Scottish red meat industry to rise to the challenge of developing healthier versions of much-loved traditional meat meals shone through at a meeting in Perth today.
The results of an ambitious Quality Meat Scotland project to investigate the potential to create healthier versions of eight Scots favourites were presented to around 60 public sector buyers and suppliers attending the workshop.
Quality Meat Scotland today (Friday, March 26th) unveiled plans to strengthen and expand the programme of activities it undertakes on behalf of Scottish red meat industry during the financial year ahead (2010/11).
Next week (April 1) sees the introduction of new levy rates, following discussion and engagement with the industry last year, including a series of open meetings throughout Scotland.
The potential benefits to farm businesses of being involved in the monitor farm programme, were evident again this week, when close to one hundred farmers and industry representatives attended the initial meeting of the new southwest Scotland dairy monitor farm run by the Fleming family at Hillhead, Kirkpatrick-Fleming in Dumfriesshire.