The renowned LiveScot, the Scottish National Fatstock Club’s flagship livestock event, took centre stage at Lanark on Saturday, November 22, drawing a strong entry for the Royal Smithfield Club Beef Ribs and Saddle of Lamb competitions. Judging was undertaken by Tom Courts of Tom Courts Family Butchers, with the classes supported by the Scotch Butchers Club, run by Quality Meat Scotland (QMS), alongside John Scott Meat.
There was a standout result for Willie Purdon, who farms near Strathaven, as he pulled off an impressive championship double. He lifted both the Rib Champion and Saddle Champion titles, securing the Supreme Champion awards in the Native Rib and Heavy Saddle sections.
The Reserve Rib Champion went to Paterson with a Limousin-cross carcase topping the Continental Rib section, while Reserve Saddle Champion was awarded to G. Whyte, winner of the Light Saddle class.
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The event concluded with Mr Purdon being presented with both perpetual trophies by Royal Smithfield Club chairman Simon Orpwood, following what judges and supporters described as one of the strongest line-ups in recent years.
The display was further enhanced by support from Jason Ward and the John Scott Meat team, with special thanks to Steven Strachan of Strachan Craft Butchers for creating the striking beef and lamb displays.
QMS director of business development, Tom Gibson said LiveScot remained 'an excellent showcase of quality, skill and dedication across Scotland’s red meat sector', praising the high standard of entries and the professionalism across the supply chain.
General manager at John Scott Meat, Jason Ward added that LiveScot is 'a highlight in our calendar – a fantastic opportunity to celebrate the hard work and excellence that define Scottish farming', noting the company’s pride in hosting the Beef Rib and Lamb Saddle competitions.
The Scotch Butchers Club, which supports the event, is a nationwide network of leading butchers committed to promoting top-quality Scotch Beef, Scotch Lamb and Specially Selected Pork.
LiveScot continues to provide an important platform for collaboration, knowledge-sharing and the celebration of Scotland’s finest produce.
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