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Quality Meat Scotland Chair, Kate Rowell, also a farmer and qualified vet, said: “The identification of this isolated case, after such a long period without any confirmed cases in Scotland, offers reassurance that the official prevention response plan and surveillance systems in place are working effectively.

Quality Meat Scotland’s new chair, Kate Rowell, is spending her first few weeks in post travelling around Scotland to hear from people involved in all aspects of the Scottish red meat industry.

Scotland’s meat exporters will be flying the flag for Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork in Paris this week at SIAL - one of the world’s most influential food fairs.

The June 2018 Agricultural Census published by the Scottish Government reveals the effects of the harsh spring weather on this year’s lamb crop.

There were 8% fewer lambs on Scottish farms than at the same point in 2017, with numbers sliding by 272,600 to 3.14m head. This left the Scottish lamb crop at a five-year low and 3.9% below its 2013-17 average level. 

 

Bale art depicting a colourful scene of shepherds and their sheep has today (12 October 2018) been declared the best in Scotland after winning a national competition for young farmers.
People across Scotland have been enjoying a wide range of works of art creating using straw bales around the country with a total of 53 young farmers clubs taking part in the national competition.

Trevor Cook in Orkney

Orkney farmers learnt how managing their grazing could help improve their bottom line at a free Quality Meat Scotland (QMS) event held in Kirkwall last week.

Peter Eccles & Bill Gray from Lothians Monitor Farm

Farmers attending the next Lothians Monitor Farm meeting, hosted by Bill Gray and Peter Eccles, on Wednesday 17 October will find out how the farms’ cereals and livestock have performed over the long, hot summer.

Livestock farmers in Scotland are invited to attend a series of free meetings being held over the winter months to help them boost their bottom line by improving their livestock selection and presentation for slaughter.

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