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The Scottish Red Meat Resilience Group is an industry leadership body, designed to provide a collaborative working mechanism for key membership organisation within the Scottish Red Meat Sector. Membership consists of representation from NFU Scotland, Scottish Association of Meat Wholesalers, Scottish Craft Butchers, Institute of Auctioneer and Appraisers in Scotland, Scottish Association of Young Farmers Clubs, National Sheep Association Scotland, Scottish Beef Association, Pig Industry Leadership Group, and is chaired by Quality Meat Scotland.

Fans of flavour and spice will be keen to get their hands on a brand new Scottish hot sauce specially designed for Scotch Beef – one of the country’s best-loved products – as it launches today.

With close to 40% of sheep and 30% of beef cattle in Scotland still failing to meet market specifications resulting in financial, productivity and efficiency costs, Quality Meat Scotland (QMS) is encouraging more farmers to utilise their virtual carcase grading tool, Meat the Grade. 

Agritourism alongside Scotch Beef and Scotch Lamb are at the heart of a new campaign to capitalise on the rising staycation market this summer and, ultimately, deepen the understanding of what buying Scotch really means.

Vet View: Trace Element Deficiencies in Lambs 

By Penny Stewart, ARMAC Vets Ltd. 

Gloagburn Farm Shop, Perthshire, is the international judging panel’s choice for winner of the first-ever Scotch Butchers Club Challenge, announced today by Quality Meat Scotland (QMS).

The pig industry in Scotland continues to face a complex set of challenges emanating from the temporary closure of the key pig processing site at Brechin in January. According to the latest market commentary by Quality Meat Scotland (QMS), along with the legacy of extremely challenging market conditions faced across the UK last winter, pig producers in Scotland have been faced with additional uncertainty, with Brechin now operating at around 50% capacity.

QMS comment on the National Food Strategy