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The benefit of Scotland’s red meat sector to the country’s economy and the importance of external markets to its success are highlighted in a new report from Quality Meat Scotland (QMS).

A young butcher from Lochaber has successfully completed the prestigious Craft Butcher Diploma of Scotland after the new partnership between Quality Meat Scotland and the Scottish Craft Butchers enabled him to overcome the financial barriers associated with further skills training.

After five years as part of the innovative UK wide pilot project, RamCompare, Bowhill Estate Farm Manager, Sion Williams, believes that the programme has helped close the gap between commercial and pedigree producers.

Quality Meat Scotland (QMS) is relaunching their Sustainable Red Meat Action and Young Producer Groups with a series of free on-farm events. Members of the groups are invited to attend the introductory meetings, with a small number of places still available, which will focus on planning for unpredictable weather patterns.

The Monitor Farm initiative has pioneered new ways of working, experimented with new ideas and, most importantly, measured the inputs and outputs of host farms to improve their productivity and profitability. Reflecting on the lasting impact of the programme is the focus of the next series of Quality Meat Scotland’s (QMS) podcast.

According to the latest market commentary by Quality Meat Scotland (QMS), farmgate prices for prime cattle remain firm in Scotland. Approaching the levels seen in April and May, prices remain some 8.5% higher than a year ago and up 3% from the recent low point at the start of June

Over the past 10 years, Scotland’s red meat sector has been promoting Scotch Lamb as the meat to eat to celebrate St Andrew’s Day on 30 November. In a bold move to supply free lamb to as many Scottish schools as possible during St Andrew’s week, the Institute of Auctioneers and Appraisers in Scotland (IAAS) is launching a ‘Lamb Bank’. The scheme will allow farmers selling fat lambs via IAAS marts to donate lambs for the initiative which aims to get as many Scottish school children cooking and eating lamb on and around St Andrew’s Day.

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.