Scotch Beef in Japan for first time in 20 years

An order of Scotch Beef PGI, supplied by West Lothian-based processor AK Stoddart’s, reached Japanese shores and its arrival was celebrated at an official showcase event in Japan as part of the Rugby World Cup celebrations.

The event, organised by Scottish Development International and supported by Quality Meat Scotland (QMS), took place at the New Hall, situated in the British Embassy and was attended by influential Japanese retailers and food importers.

Alan Clarke, Chief Executive of Quality Meat Scotland (QMS) said there is a fantastic opportunity for Scotch Beef in Japan – a market which is worth £127m to UK farmers over five years. He said discerning Japanese consumers have a hunger for high-value, high-quality Scotch Beef - a premium product that is renowned across the world for its excellence and taste, as well as its leading levels of traceability, assurance and welfare standards.

“Scotch Beef was the first European red meat product to be granted the coveted European Protected Geographic Indication (PGI status) which reflects the unique provenance and quality of this product, and the farming methods behind the production of Scotch Beef are very much part of our Scottish landscape and heritage,” said Mr Clarke.

Book your place for next week’s Better Grazing meetings

There’s still time for livestock farmers to book their place at workshops designed to improve their profitability through utilising grazed grass better.

Starting next week, the series of meetings, organised by Quality Meat Scotland, will provide an opportunity for producers to learn about the tools available to them for measuring and planning grazing management to optimise productivity and profitability.

The Sward Sticks to Software meetings, taking place across the country from 23 to 31 October, are free to attend. They are part of the QMS Better Grazing Groups programme, now in its third year.

Throughout a series of five meetings Dr Liz Genever, who has a wealth of experience working with beef and sheep farmers and was part of the team that put together the GrasscheckGB project, will outline ways to measure grass growth and software available to meet the needs of livestock profitably and encourages farmer to attend.

The meetings include an afternoon visit to a nearby farm and take place as follows:

Wednesday 23 October – Perth

Thursday 24 October – Ellon

Friday 25 October – Inverness

Wednesday 30 October - Moffat

Thursday 31 October - Selkirk

Attendance at the workshops is free and lunch will be provided. Places can be reserved on the Eventbrite booking website - search for QMS Better Grazing - or by contacting Laura Strang at QMS on 0131 510 8476 or lstrang@qmscotland.co.uk.

Fife Chefs Inspired by Scotch Lamb Learning Journey

This week saw a group of nine Scottish chefs discovering how quality Scotch Lamb PGI is produced, from farm to fork.

The journey, organised by Quality Meat Scotland (QMS) and Savour St Andrews, is part of a range of activities taking place in the run up to St Andrew’s Day which will celebrate the very best of local and Scottish produce.

The chefs, from in and around Fife, including students from Fife College travelled to Balmonth Farm near Anstruther, to learn more about the natural production of Scotch Lamb PGI from farmers Ian and Carole Brunton.

The dedication, care and stockmanship skills behind the production of Scotch Lamb PGI as well as the importance of quality assurance and the Protected Geographic Indication (PGI) status were relayed to the chefs.

“I hope our tour has given them some insight into the production of Scotch Lamb and will give them further insight into the challenges of the farming industry,” said Mrs Brunton.

“I’m sure that with their new understanding of the industry, they will take even more pride in preparing and serving Scotch Lamb to their customers and have a fuller appreciation of the farm to fork journey.”

The chefs also travelled to Balgove Larder, near St Andrews to take part in a butchery skills demonstration. Head Butcher at Balgove Larder, James Lothian, demonstrated the art of breaking down a Scotch Lamb, reared at Balgove’s home farm, Strathtyrum Farm.

“We are delighted to have been invited by QMS to provide a butchery demonstration for the chefs so they could get some hands-on experience of preparing different cuts of lamb,” said Mr Lothian.

As part of the experience, the chefs enjoyed a four course Scotch Lamb dinner at the Old Course Hotel, a member of Quality Meat Scotland’s Scotch Butchers Club, where they met Executive Chef Martin Hollis.