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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.

Now when we are all beginning to make up for lost time, enjoy some well-earned freedoms together and start to plan ahead with a little more confidence, it is really encouraging to see the red meat category has continued to perform well in recent months – thanks in no small part to more of us stepping up to support the Scottish food and drink sector.

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.