Chair of Quality Meat Scotland (QMS), Kate Rowell, is encouraging farmers, butchers, auctioneers, hauliers, processors, chefs and red meat industry professionals to become ‘Make it’ ambassadors and play a leading role in promoting the Scotch brands – Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork - over the coming months.
With increasing numbers of livestock farmers seeking to improve their profitability through better grazing management, Quality Meat Scotland (QMS) has developed a new guide which summarises the work presented from their Better Grazing workshops, giving an overview of the theory behind managed grazing and how to implement a simple system on your own farm.
For producers selling early-finishing new season lambs, this summer has been extraordinary so far, with prices holding up at a time when they would traditionally slide as volumes build, according to the latest market commentary from Quality Meat Scotland (QMS).
Farmers have an important role to play in encouraging consumers to view Scotch Lamb PGI as a shopping essential and to help promote it as a versatile, quick and easy ingredient to cook with midweek, says Fife sheep farmer and QMS Board Member, George Milne.
Since introducing paddock grazing to their organic unit at Oakwood Mill near Selkirk in 2010, Giles and Alison Henry have, as a result, increased stock numbers and grazing potential by 30% across 110 hectares (ha).
New research has revealed Scots’ love of local produce grew during lockdown, with over three quarters (79%) of respondents agreeing that it is important to continue to support local suppliers as restrictions ease.