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Staff at a Dunblane butchers shop are proudly celebrating the national success of one of their team was this week named Young Butcher of the Year.

Twenty-two year old Stewart McClymont, a butcher at David Bennett and Son, lifted the national award in the competition run by the Meat Trades Journal.

Stewart, one of an all-Scotland trio of finalists in the competition, was presented with his award at a ceremony in London.

Despite soaring input costs in 2008, Scotland’s top livestock producers improved their margins through strong technical performance, according to the annual analysis of performance and profitability by red meat promotion and development body, Quality Meat Scotland.

Stuart Ashworth, Head of Economic Services, QMS, pointed out the price of many inputs rose steeply over the first half of the year and there was little respite in input prices until late 2008.  Fertiliser prices increased more than two fold during 2008 while feed and energy costs increased by over 20%.

A Clydebank High School pupil has been rewarded by Quality Meat Scotland and named Scotland’s top hospitality student.

Ryan Kee from Clydebank High School was presented with a £250 prize after emerging as the best student from a total of around 6,500 Scottish students taking hospitality courses.

The Scottish red meat industry today took a step closer to developing world-leading technology to determine the eating quality of meat.

Quality Meat Scotland (QMS), the red meat industry development body, confirmed  the Scottish Government’s commitment to match-fund a three year project to develop the groundbreaking technology.

Scotland would be first to have a novel process allowing the measurement of meat eating quality factors. QMS Chairman Donald Biggar described the news as “a huge boost for the Scottish red meat industry”.

A new Scotch Beef campaign featuring the latest technology and targeting hundreds of thousands of hungry shoppers has been launched by Quality Meat Scotland (QMS).


A new recipe book featuring mouth-watering combinations of two of Scotland’s iconic food products has been created following the debut collaboration of Quality Meat Scotland and Seafood Scotland.

The bodies have collaborated on a series of recipes which will be launched at the BBC Good Food Show Scotland, taking place at the SECC in Glasgow from Friday 30 October till Sunday 1 November.

An SAC student has been selected by the Scottish Sheep Strategy, supported by Quality Meat Scotland,to participate in a major sheep breeding event.

Edinburgh student, Zara Chestnutt, was selected from the entries for an expenses paid trip to Sheep Breeders Round Table 2009 which will be held at Stratford Upon Avon from Friday 13 to Sunday 15 November.

The sponsorship will cover the winning delegate’s conference fee, accommodation for the duration of the conference and travel expenses up to the value of £200. The whole package is worth about £500 to the winner.

Scotland is set for a guaranteed win next month after taking every final spot in a prestigious national award.

Every finalist place in the Meat Trades Journal Young Butcher of The Year awards has been awarded to butchers north of the border, the latest in a long string of success for Scotland at the awards.

Gary Raeburn from Huntly, Grant McClusky from Lauder and Stewart McClymont from Dunblane, are all vying for the award, and which is announced in London on Tuesday 17th November.