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Production chain insight for Mull farmers
As part of the C2 – Cultivating Collaboration initiative, Quality Meat
The workshop includes a tour of a local abattoir, as well as seminars on the benefits of working together to ensure a whole supply chain approach to production, niche marketing and eating quality.
The day will close with a lamb butchery demonstration by Alastair Dickie of Polaris Learning, which will show the wide range of value added cuts that can come from the lamb carcase and the importance of conformation to ensure a sellable product.
He will use two lamb carcases, one “in spec” and one “out of spec” to demonstrate the amount of waste generated by an over-fat lamb, and also give an insight into cutting procedures.
“Looking at the whole food chain is critical for future sustainability and profitability for livestock farmers as it enables them to best tailor their products to be rewarded by the market and to get the best possible outcome from their investment in their animals.
“The benefits also go further along the chain with processors and retailers getting an increase in useable, saleable meat. If farmers want to go down the direct selling route, knowing what their customers want is key to making any business a success.”
The workshop takes place at 10.45 at the Isle of Mull Hotel, Craignure. It has been organised as part of the C2: Cultivating Collaboration initiative, which is encouraging Scottish food and drink businesses to work collaboratively across their supply chains, with the aim of helping them become more efficient, competitive and profitable.