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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.

 

 

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.

 

 

The board of Quality Meat Scotland has this week submitted to Cabinet Secretary, Richard Lochhead, a recommendation to increase levy rates.

A Perthshire farming couple are this week leaving their wellies behind and travelling to South Africa to attend the glamorous Miss World competition.

Morag and Alistair Brewster of Rotmell Farm, Dunkeld are leaving the winter cattle and sheep work on the family farm to travel to Johannesburg with life-long friend, Marilyn McAloon, Miss Scotland’s mum.

Sotch Beef and Scotch Lamb will feature amongst some of Britain’s most cherished produce at an upcoming Christmas Market.

Quality Meat Scotland is taking part in the Defra-organised Protected Food Names Christmas Market, taking place on Thursday 10th at New Covent Garden Market in Vauxhall, London.

Quality Meat Scotland provided a traditional Scottish breafast for Terry Wogan on his BBC Radio 2 breakfast show to celebrate St Andrew's Day, you can hear the results about 40 minutes in to the broadcast below.

A new blog has been launched documenting a Scottish sheep farmer’s experiences of using electronic identification (EID) to assist with performance recording his flock.

Alex Brewster of Rotmell Farm, near Pitlochry, Perthshire is describing his trials and tribulations on Brewster’s Blog – available at www.scottishsheepstrategy.org.uk.

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