Accessibility

Latest News

Alan Clarke, Chief Executive of Quality Meat Scotland

A decision to grant a temporary derogation to allow some pigs which would have been processed at Brechin to be processed at a plant south of the border and remain eligible for the Specially Selected Pork brand, has been announced by Quality Meat Scotland (QMS).

Butchers across Scotland are uniting behind a campaign launched today (Wednesday 27th June) which will see them raising money for community defibrillators

The idea behind the “Butchers at the Heart of the Community” initiative, supported by Scottish Craft Butchers, the Scotch Butchers Club and Save a Life Scotland, was started by butcher Pamela Hunter from Hunters of Kinross.

TV presenter Carol Smillie, a keen supporter of the Save a Life Scotland campaign, joined around 30 butchers from throughout Scotland to form a huge heart for photographers at the launch today.

Two teams of young farmers proved unflappable when the heat was on at Saturday’s final of the Scotch Kitchen Country Cook competition at the Royal Highland Show.

Brechin club, represented by Emily Baillie and Jodie Jackson, emerged as the overall winner in the Scottish Association of Young Farmers Clubs national competition.

 

A stark warning that the Scottish Parliament’s Climate Change Bill could prove disastrous for the Scottish livestock sector has come from Jim McLaren, Chairman of Quality Meat Scotland (QMS).

Speaking today (June 21st 2018) at a breakfast reception on the opening morning of the Royal Highland Show, Mr McLaren was absolutely clear that the implications of the proposed Climate Bill and the wider “anti-red meat” agenda greatly exceeds the threat posed to the sector by many other challenges, including Brexit.

A young women from Orkney who demonstrates an exceptional enthusiasm for the livestock industry has been selected as the winner in an initiative launched as part of the celebrations for Scotland’s Year of Young People.

Kerry Annal (24) from Orkney has today (June 22nd), been announced the winner of a Young Livestock Ambassador award, run by Quality Meat Scotland, SRUC (Scotland’s Rural College) and the Royal Highland Agricultural Society of Scotland.

 

A butcher and a baker battled head-to-head in a tension-filled “Battle of the Pies” at the Royal Highland Show today (Sunday 24th June 2018).

The (oven) gloves were off when Stephen McAllister of the Kandy Bar Bakery, Saltcoats, and Alan Pirie of James Pirie & Son Butchers of Newtyle, fought it out in front of a packed audience on the Quality Meat Scotland stand.

An ambitious new strategy for the Scottish pig industry was launched today (June 22nd 2018) at the Royal Highland Show.

The strategy has been developed with input from producers, processors and other stakeholders. It identifies three key qualities which describe how Scotland’s pig sector would like to be perceived by 2030 – profitable, responsible and valued.

The winner of an innovative “Butchery and Beyond” schools street food competition has been announced today (June 21st), on the Quality Meat Scotland stand at the Royal Highland Show.

Our Lady’s Roman Catholic High School, were crowned winners in the competition which saw teams of youngsters from three Scottish schools challenged by award-winning Scottish butcher, S Collins & Son, to create a new street food dish.

Pages