Consumer awareness of the Scotch Beef and Scotch Lamb brands is soaring in Scotland, following a £1 million marketing push by Quality Meat Scotland.
New independent research has also revealed Scotch Beef is the best-recognised British red meat brand in the key London market.
The latest statistics from market research company, IGD, reveal record brand awareness of Scotch Beef and Scotch Lamb in the wake of a trio of dovetailed campaigns by QMS, with a total spend of over £1million.
Miss UK, Katharine Brown was brought in to help with the last minute rush at Glasgow based quality family butcher, S Collins & Son today (22 December) as 30 steak pies fly off the shelves every hour.
As butcher Stewart Collins cooked up a storm, steak pies were top of many shopping lists and eager Katharine braved the cold while rosy-cheeked food-lovers packed into the local butcher just two days before the big day to make sure they didn’t miss out on one of Scotland’s great traditions.
Producers looking for the latest technology to improve their efficiency will need to act quickly to snap up the last few places at the upcoming QMS R&D Conference.
The free conference, which takes place on 19 January 2011 at Murrayshall House Hotel, Scone, Perth features results and reviews of some of the research work aimed at improving efficiency and profitability at every stage of the Scottish red meat production chain.
An Aberdeenshire family farm has been appointed by the Scottish Organic Producers Association (SOPA) and Quality Meat Scotland (QMS) as Scotland’s new organic monitor farm.
Mains of Thornton, run by the Cooper family at Bourtie, near Inverurie has been selected from a strong line-up of applicants following the retirement of Balanloan Home Farm in Perthshire with the first farm meeting on 14 January.
Scotland's red meat industry is proving resilient in the face of the current extreme weather conditions.
Across the country farmers, suppliers and processors are working hard to keep one step ahead of the challenges posed by the severe weather and ensure the red meat industry is well positioned for the demands of the festive season.