Sir, – I read the comments by Steven McLean from Marks and Spencer in the front page article of last week's The Scottish Farmer regarding Aberdeen-Angus beef and would like to make the following comments.

As regards variable quality, partly this stems from the practice of using meat sired by an Angus not pure-bred, what breed the dam is will make a lot of difference to the quality of the meat.

I would, however, wholeheartedly endorse Willie McLaren in his call for DNA testing, because some of the cattle sold in sales as Angus crosses look nothing like it, in one case even having stubby horns.

At least, with testing, we will weed out those that clearly should not be there. The only problem is who will pay?

There is as much variability within the Angus breed as out of it, from large Canadian-style cattle through to the pure native-bred Angus, both in style and shape and probably eating quality as well.

You can, however, be certain that the large-framed cattle will need more concentrates to finish than the smaller ones ,which leads to my next point. We already know diet plays a part in eating quality, but I believe some recent work on cattle fed an all grass diet is showing up differences not only in meat quality but fats and omega 3 oils too.

It seems more traditionally reared cattle finishing at about two years of age on a grass-based diet, with very little if any concentrates, produce a quality product – but do you get paid extra for it, unfortunately not.

Jim Brown, in a recent article, also pointed out that the grading of carcases is done purely on its shape, with no reference to eating quality as they do in America. When this changes, I am sure most breeders of cattle will sit up and take notice – until then, they will try and hit the shape grid, because that (with fat levels) is what gives you the best price.

I breed and finish pedigree Angus, of a traditional style, but with American blood lines in their make-up, at two years or slightly less on a grass/haylage diet, with very little if any concentrates. The beef is excellent, but do we get paid extra? No – so, until farmers are paid more for this type of quality product, they will continue with a grading system which has no bearing on eating quality, and Mr McLean will continue to say eating quality will not match customer perception for a quality product.

Thomas Jackson

Boghead,

Lumsden,

Aberdeenshire.