SIR, – Jim Brown, John Elliot, John Gilmour and 'Disgruntled Drover' have led an interesting and timely debate in The SF on reforming the beef grading system and having farmers rewarded for producing beef with higher eating quality.

Perhaps the debate got sidetracked a little, but as Scott Donaldson wrote, we should be proud of all aspects of the beef supply chain in Scotland. We have some outstanding farmers, we have some world class abattoirs, we have innovative butchers, and yet we work under a brand, 'Scotch Beef', that is not representing the best we have to offer but equals all the beef we produce to the lowest common denominator of what is produced in Scotland.

In the early 2000s, Scottish abattoirs were industry leaders in the adoption of aitch-bone hanging, electric stimulation, considerate chilling, wet and dry ageing and pre-slaughter welfare, just like in the 1980s when the superior hygiene standards of Scottish abattoirs reinforced the premium of Scotch beef.

Perhaps Scottish abattoirs and SAMW do not see any reason to reform the EUROP grid and incentivise farmers to produce beef of better eating quality as they see all improvements to eating quality happening only within the factory. They possibly think that they can turn any beast into good or bad eating.

I was once taught that you can make a bad wine from good or bad grapes, but you can only make a good wine from good grapes.

While the abattoirs and SAMW should be congratulated for achieving such high standards that compares favourably with Meat Standards Australia, breeds such as Wagyu and, to a lesser degree, Angus, have delivered through genetics and feeding management marbling that has delivered year on year the highest levels of eating quality. And that's been judged scientifically, by consumer panels, by chefs, and by the marketplace, in countries that grade and rank beef on eating quality such as Australia, the USA and Japan.

I am not trying to promote any breed, but support the call for farmers to be rewarded for delivering beef of improved eating quality over yield. I would like to see SAMW enter this debate and recognise that the future of beef being produced in Scotland depends on an innovative approach from farmers and breeders through the chain.

Scotland is an expensive place to farm, to breed and feed cattle, and to run an abattoir. We can never compete on the international stage as a commodity producer, so we must make sure we breed, feed, slaughter, process and market a product that commands prices at the top of the international tree.

We need SAMW to work with farmers to create a grid to which we can deliver a higher eating experience product. There is no point waiting on QMS to lead, as it has been a number of years since they understood either the brand or the definition of quality.

David Ismail

Fordel,

Glenfarg.