The resurgence of interest in traditional, flavoursome food appears to be generating increased consumer enthusiasm about cooking with offal, with tripe, trotters and testicles back on the menu.
An increasing number of top chefs are encouraging a growing trend for nose-to-tail cooking and celebrity chefs, such as Michelin-starred Tom Kitchin, are leading the way and encouraging consumers to minimise waste by using every part of an animal and experiment with new ingredients.
A new report which could help processors shave up to 15% off their annual utility bills has just been published by Quality Meat Scotland.
The new series of guides to control and reduce resource use at meat plants is the latest part of a project to improve profitability and generate environmental benefits throughout the Scottish red meat processing sector
The first meeting of the new Kintyre Monitor Farm was attended by around 60 local farmers, including one from the Isle of Islay.
The new monitor farmer, Duncan Macalister, owns the 1730 acre (700 has) Glenbarr Farms, situated on the west coast of the Kintyre peninsula, between Tarbert and Campbeltown. Two full time staff are employed.
The cattle enterprise is based on a herd of 140 predominantly spring-calving, mostly out-wintered Aberdeen-Angus cows, put to Aberdeen-Angus bulls.
Almost 20,000 pupils from across Scotland have benefited from Quality Meat Scotland’s nationwide Health and Education Meat Voucher Scheme. Over 235 secondary schools took part in the initiative which was launched in September 2010, offering young people the chance to work on their culinary skills and learn the art of cooking red meat as part of a healthy balanced diet.
Scotch Beef and Lamb is making its presence felt in China this week as a result of Quality Meat Scotland’s involvement in a visit by a major delegation of 30 business leaders from the European food sector.
Laurent Vernet, QMS Head of Marketing, is part of the delegation which is representing an enticing array of world-famous European food and beverage produce in China.
Her Royal Highness, The Princess Royal, today (Monday 14th March) met four top chefs who have been appointed by Quality Meat Scotland as ambassadors for Scotch Beef and Lamb in the UK and overseas.
Her Royal Highness was attending a Scotch Beef Club event at Butchers Hall in London in her role of patron of the Club which organises regular academy courses to encourage members to learn more about how Scotch Beef and Lamb is produced and how best to serve it.