Slaughtering and processing red meat inevitably leads to the production of what are sometimes referred to as co-products which can create both revenue and cost for the processing sector, according to the latest market commentary by Quality Meat Scotland (QMS).
One of Scotland’s finest ingredients is taking centre stage in an ‘at home’ small plates menu launched today (21 July) through a partnership with a popular Glasgow restaurant and a Scottish deals site.
A new collaborative cookbook launched this week by The Scotch Kitchen is set to put some of Scotland’s best-loved ingredients in the spotlight after a social media call-out asking people to suggest their favourite recipes.
Quality Meat Scotland’s consumer-facing social media platform, The Scotch Kitchen, reached over 5.8 million consumers in June with content promoting Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork.
Lockdown has highlighted the skills and abilities of the butchery industry and its people, which have continued to operate, adapt and deliver in a crisis situation. As school leavers review their options, Gordon Wallace, Quality Meat Scotland board member and SVQ trainer and Skills Development Scotland (SDS) are calling on young people to consider the apprenticeship and career opportunities offered by craft butchery.