Articles

Id	Title	Subtitle	Content	Active	Archived	Category	User	Created	Modified	Actiuni
Id	Title	Subtitle	Content	Active	Archived	Category	User	Created	Modified	Actiuni
7108	QMS heads to Dubai to showcase Scotch Lamb at Gulfood	Scotch Lamb will be centre stage at Gulfood, the world’s largest food and beverage sourcing event which takes place in Dubai between 19th and 24th February 2024.	<p>Quality Meat Scotland will be showcasing the finest cuts of Scotch Lamb at the event which, in 2023 attracted over 135,000 visitors from 195 countries and saw over USD$12bn in trade deals. QMS will also be serving Scotch Lamb to potential international buyers at a Scottish Food and Drink event organised by Scottish Development International (SDI) on the evening of Monday 19th Feb.</p> <p>Tom Gibson, QMS Business Development Director said: "Exports are a big opportunity for Scotland’s red meat supply chain. Last year, at QMS we set ourselves the objective of making Scotland the choice for premium red meat as part of our five-year strategy, and at Gulfood we’ll be showcasing the finest quality Scotch Lamb and talking about its provenance, traceability and sustainability – attributes that are very important for the premium export market".</p> <p>International trade shows are an integral part of QMS activities. Following on from an extremely successful Anuga trade event in Cologne, Germany, QMS have a series of events planned in 2024 in Europe and the Middle East.</p> <p>The Middle East has imported an average of £579m worth of sheep meat in recent years. For Woodhead Brothers in Turriff, who have invested in their processing capability, it’s an important market and one – in partnership with QMS and SDI - that they hope to be able to tap into, having recently received international stunned halal accreditation for its Scotch Lamb.</p> <p>Scott Bradley, trading manager at Woodhead Bros says: “As consumer tastes and markets change it’s imperative for us to keep looking for new opportunities, and this is one that has enormous and exciting potential.</p> <p>"Having sampled our products in early November, chefs in Dubai were delighted with the quality and flavour our range had to offer. As a result, we’re now following up with buyers, and look forward to growing trade with other nations in the region as awareness and logistics develop".</p> <p>For Tom, Woodhead Brothers’ achievement is notable, not only as a pathfinder into the new markets of the Middle East, but also because it breaks tradition for meat exports.</p> <p>Tom said: "Often international exports are a volume driven commodity, but red meat from Scotland is unique in terms of its premium quality - something which always stands out with our presence at international events. It’s great to see this aspect of Scotch Lamb being acknowledged in the Middle East, where Woodhead Brothers is the first exporter from Scotland to access the market.</p> <p>"At Gulfood, we’ll be promoting the message that Scotch Lamb is a premium product as we engage with those who visit the stand and sample our product at tasting events".</p>	1		Events	adrian.lazar@industriacarnii.ro	2024-02-16 00:10:04	2025-08-06 02:47:53	Details Edit Delete
7529	QMS highlights whole supply chain approach key to high red meat standards	Quality Meat Scotland (QMS) recently organised a successful knowledge transfer day at Kilmacolm Farm Tours, bringing together almost thirty members of The Scotch Beef Club and The Scotch Butchers’ Club. The event focussed on the unique qualities of Scotch red meat and emphasised the importance of joining up the supply chain, fostering collaboration from farm to table to ensure the highest standards are maintained throughout the entire process.	<p>Chefs across the supply chain - from Buzzworks Life (Scotch Beef Club members and Ayrshire’s leading restaurant and bar operator) as well as local Scotch Butchers’ Club members - were informed on the standards and practices surrounding the farm activity that lies behind the renowned Scotch Beef, Scotch Lamb and Specially Selected Pork brands.</p> <p>The event, which took place this summer, was kindly hosted by James and Wendy MacDougall of Muirhouse Farm, Kilmacolm who run a farm safari and lambing experience business and have recently ventured into agri-tourism. Attendees enjoyed:</p> <ul> <li>a farm tour to showcase their grass-fed suckler beef herd</li> <li>interesting insights into the MacDougall’s breeding programme, genetics, and production methods</li> <li>a discussion with James on their farm practices and methods</li> </ul> <p>QMS Quality Assurance Specialist, Eilidh McCulloch delivered some informative sessions on what is involved in gaining QMS assurance from a farmer’s perspective. Eilidh discussed the whole chain quality assurance process that QMS approved farms must go through annually. This included the high standards that encompass animal health and welfare which ensure animals have the best possible quality of life on farms and throughout the live supply chain, resulting in the highest quality product reaching the next step in the chain.</p> <p>Gordon Newlands, Brands Development Manager said:</p> <p>"It was another fantastic day of knowledge sharing, where chefs and butchers alike gained a deeper understanding of whole chain assurance, focused on the quality and standards that go into producing Scotch Beef and Scotch Lamb at a farm level. This kind of engagement is crucial for maintaining those high standards that our brands are known for".</p> <p>Following these interactive sessions there was also an opportunity for participants to take part in some hands-on activities. The stock-judging competition gave an ideal opportunity for Scotch Beef Club and Scotch Butchers’ Club members to discuss carcase specification and how that can affect the end product. There was also a chance for attendees to gain certification for Continued Professional Development (CPD).</p> <p>Laura Black of Cooper Butchers said:</p> <p>"It was a great opportunity for butchers, chefs and apprentices to come together and learn first-hand what it takes to become a QMS assured farmer, gain insight into what it means to have a true grass-fed suckler beef herd and the breeding and genetic methods that go with that.</p> <p>"It was fantastic to hear and learn about their production methods and the stock judging competition brought out the competitiveness in all of us and demonstrated just how difficult it is to judge.</p> <p>"These events are a good chance to support and discuss Scotch red meat, promoting collaboration at all stages of the supply chain and I’d like to thank James and Wendy for hosting us on their fabulous farm".</p> <p>The day was perfectly finished off with a barbeque prepared by the UK’s No.1 Butcher – Nigel Ovens from McCaskie’s Butcher. Attendees tucked in whilst enjoying the farm’s panoramic views of up to 40 miles to Ben Lomond, Glasgow and on to Lanarkshire.</p>	1		Industry	adrian.lazar@industriacarnii.ro	2024-07-10 00:10:04	2025-08-06 03:08:49	Details Edit Delete
5140	QMS keeps an eye on changing pork market conditions	China is one of the main factors that worries analysts, with implications for the whole red meat industry.	<p>According to the latest market commentary from Quality Meat Scotland (QMS), in addition to Brexit, there have been other topics dominating the discussion about international trade in red meat in 2021. One is the ongoing impact of the changing pork market conditions in China.<br />Senior Economics Analyst, Iain Macdonald, says that China’s pork market has been through a highly volatile period since the major African Swine Fever (ASF) epidemic of 2018/19.<br />“According to the USDA, production fell from an average of 54m tonnes in 2016-18 to 43m tonnes in 2019 and 35m tonnes in 2020. To help ease the supply shortage, China’s pork imports surged from a 2016-18 average of 1.66m tonnes to 2.45m tonnes in 2019 and 5.28m tonnes in 2020.mWith this surge unable to fill the gap in overall protein demand in China, imports of beef, lamb and chicken also soared. For example, USDA figures point to a doubling of China’s beef imports between 2018 and 2020, reaching 2.78m tonnes.”</p> <p>The severe shortage of supply caused market prices to surge in 2019 and remained elevated until early 2021. “Wholesale pork climbed from around 18 yuan/kg (£2.10/kg) in March 2019 to a peak of 52 yuan/kg (£6.10/kg) in November 2019, before fluctuating at 40-50 yuan/kg until early 2021. Prices on wholesale markets for beef, sheepmeat and chicken also increased significantly,” said Mr Macdonald.<br />These impacts were felt outside China, driving up livestock prices in the global market. This included the UK, where China went from accounting for around 20-25% of UK pork exports to over half in Q1 2021.<br />“However, between spring and autumn 2021, Chinese pork market conditions completely changed. By late August, wholesale pork prices had fallen below pre-ASF levels, and after China’s holiday period in October, they slipped below 18 yuan/kg, down over 60% from January,” explained Mr Macdonald.<br />This reflected a quick rebound in local production, which had been incentivised by large profit margins in 2019 and 2020. However, as local production increased through the spring and summer, farmgate prices fell well below production costs, encouraging herd liquidation. <br />This liquidation then sped up the production rebound, placing further downwards pressure on the market. Chinese trade data showed a sharp reduction in imports in the summer, highlighting an adequately supplied market and contributing to reduced prices across the world. <br />“Things quickly changed again in October. Wholesale pork prices jumped 35% in just five weeks and they closed November around 18% above the 2016-18 average, at 24.5 yuan/kg (£2.90/kg). It is likely that the market quickly became under-supplied as a result of local production rebalancing lower after the liquidation cycle plus the reduction in imports.</p> <p>“One interesting feature of pork market volatility is that while beef and lamb wholesale prices were pulled higher by the protein shortages of 2019 and 2020, they did not readjust significantly lower again in 2021 in line with pork,” said Mr Macdonald.</p> <p>Sheepmeat wholesale prices showed a modest dip between spring and summer but held well above pre-ASF levels, while beef prices appeared to be immune to the change in pork market conditions. In late November, beef and lamb traded at attractive levels for exporters on the Chinese wholesale market, equivalent to £9.10/kg and £8.30/kg respectively; both around 2% higher than last year.</p> <p>“It seems likely that reduced pork availability in 2019-20 led Chinese consumers to try alternative proteins more often, giving some degree of permanence to the lift in demand for beef and sheepmeat, while pork demand may not have fully recovered. Indeed, the USDA projects that pork consumption will remain 10% below 2016-18 levels this year and by 13% in 2022,” explained Macdonald.<br />Currently, the USDA is forecasting beef import growth of 8% both this year and next, while pork imports are projected to fall 15% this year before partially recovering in 2022, up 6%. FAO/OECD forecasts point to sheepmeat consumption growth of 1% in 2021 and 2022, with imports 40% above their 2016-18 average.</p> <p>Therefore, China will continue to offer a significant opportunity to its overseas suppliers of beef and sheepmeat in 2022. Meanwhile, although below their peak, China’s pork import requirements are expected to remain elevated at nearly three times their 2016-18 average. <br />“The volatility in the Chinese market in recent years demonstrates how quickly global markets can shift, causing large knock-on effects which are difficult to plan for,” said Mr Macdonald.</p>	1		Market		2021-12-13 10:04:27	2025-08-06 21:01:51	Details Edit Delete
6540	QMS launches a strategy to make Scotland the choice for premium red meat	Quality Meat Scotland has launched its new five-year strategy to make Scotland the choice for premium red meat across the world.	<p><span lang="DE">The new strategy was launched<em> at </em>QMS’s annual industry breakfast briefing at the Royal Highland Show on 23<sup>rd</sup> June 2023.  Its mission, to lead the development of Scotland’s red meat sector by driving demand from consumers who recognise the brands as a mark on integrity, provenance and with sustainability at its core.</span></p> <p><span lang="DE">Built around three strategic pillars; Provenance; Productivity and Profitability; Planet and Place, the five-year plan looks to lead the development of Scotland’s red meat sector by launching ‘game-changing’ projects that will turn the strategy into action. The delivery plan will enable the Scotch and Specially Selected Pork brands to compete in both the home and global markets.</span></p> <p><span lang="DE">The three game-changing projects, which are designed to grow the Scottish Red Meat Sector include advancing work on genomics, boosting brand integrity with world-leading assurance for customers, and securing funding for a verification system for the eating quality of Scottish red meat proteins.</span></p> <p><span lang="DE">The Scotch and Specially Selected Pork brands will also embrace new sustainability criteria, this will be delivered within the scope of the quality assurance schemes. </span></p> <p><span lang="DE">In the Autumn, the QMS team is planning a strategy engagement roadshow, collaborating with its the supply chain to provide the opportunity for them to feed into the implementation plans that will underpin the strategy.</span></p> <p><span lang="DE">Kate Rowell, Chair of QMS, said:</span><span lang="DE"> "</span><span lang="DE">Our industry, like so many others, has gone through a period of unprecedented volatility. A global pandemic, a constitutional upheaval from leaving the European Union and a war on our Continent have all erupted in the last three years. Added to that, there is the ongoing climate emergency which is challenging the way the world lives, works, and consumes. Food security pressures are growing and, closer to home, wholesale change to agriculture policy is on the horizon.</span></p> <p><span lang="DE">"Our new vision is to make Scotland <em>the</em> premium choice for red meat across the globe. Ambitious and bold, it reflects both the passion we have for the red meat supply chain we work on behalf of and our belief in its potential".</span></p> <p><span lang="DE">Sarah Millar, Chief Executive at QMS, said:</span><span lang="DE"> "O</span><span lang="DE">ur aim is to make Scotland the choice for premium red meat,</span><span lang="DE"> but we </span><span lang="DE">must be unwavering and commercial in our focus in order to achieve this. We know what success looks like. It will be an industry with greater confidence, with profitability and productivity at its heart, delivering a product high in demand, viewed by our customers – here and overseas – as their premium red meat choice. </span></p> <p><span lang="DE">At last year’s show, we announced the commissioning of an independent impact report to better qualify our impact and impact, which has shown that the Scottish red meat industry outperformed the rest of the UK by £130 million in production and £124 million in retail performances between 2016 and 2022. It is estimated that for every £1 invested in QMS by levy payers, there has been £5.50 of benefit to the industry at production level compared to the rest of the UK.  Our new strategy will look to build on this and further enhance the opportunities to ensure our customers receive a strong return on levies paid".</span></p> <p><span lang="DE">The newly launched strategy also reaffirms QMS’ commitment to its members and people right across the supply chain, deepening its core activity to nurture and utilise the best of talent across the sector that will support the delivery of the strategy.</span></p>	1		Market	adrian.lazar@industriacarnii.ro	2023-06-28 00:10:42	2025-08-06 14:33:13	Details Edit Delete
8524	QMS launches support programme to help Scottish red meat supply chain	At Beeftech in Aberdeenshire, Quality Meat Scotland (QMS), in partnership with the Scottish Red Meat Resilience Group (SRMRG), has launched an inspiring and practical online support hub for Scottish beef farmers. The initiative raises awareness of the significant growth opportunity in the beef sector and aims to build confidence and provide practical support to help secure the future of our red meat supply chain.	<p style="font-weight: 400;">The dedicated webpage on the QMS website will continue to be added to over the coming weeks as a go-to resource and one-stop-shop to support farmers in growing their cattle numbers. It offers practical advice from QMS’s business development experts and signposts to useful information from a range of partner organisations.</p> <p style="font-weight: 400;">This launch follows recent, and clear economic and consumer evidence from QMS, highlighting the benefits and strong appetite for increasing production now – helping to safeguard the sector’s future and avoid unnecessary reliance on imports. The UK collectively needs to produce an additional 278,000 tonnes of beef by 2030 compared to projected production levels, to meet growing domestic demand without increasing imports. Scotland’s share of this is around an additional 22,000 tonnes – the equivalent of 79,000 more breeding cows. Achieving this could generate £281 million in output and £76 million in GVA for Scotland’s economy.</p> <p style="font-weight: 400;">Kate Rowell, Chair of QMS, said: "With demand for home-grown beef on the rise, and local processing infrastructure well equipped to support, Scotland is well placed to feed our growing nation – but only if we take action now. Our goal is to increase Scotland’s beef production by adding a couple more cows per herd each year. This small but impactful change can make a big difference – helping to grow the national herd and ensure we continue to meet demand.</p> <p style="font-weight: 400;">"While productivity improvements have a vital role to play, the opportunity ahead cannot be fully met through productivity gains alone. Achieving the necessary uplift through efficiency would mean adding six to eight extra calves on an average herd of 48 cows, or significantly increasing finishing weights – which could risk taking a large proportion of cattle out of spec. That’s why a modest increase in herd size, combined with smarter productivity strategies, offers a more balanced and realistic path forward.</p> <p style="font-weight: 400;">"Alongside our ongoing work to support the red meat supply chain’s productivity and profitability, this new support programme, which will be rolled out in a digestible format over the new few months, brings together the latest evidence, partner resources, tools and information to support your business".</p> <p style="font-weight: 400;">The webpage will be updated regularly and will feature inspirational case studies from farmers who are growing their herds. At its heart is a roadmap for resilient, agile and profitable businesses – developed to boost confidence in herd growth and support improved returns and optimised productivity.</p> <p style="font-weight: 400;">The roadmap focuses on three key themes, each with three areas of work aimed at developing a more productive, profitable, and innovative beef sector. These will be released in phased, digestible formats over the summer, with announcements made on various QMS channels as updates go live.</p> <p style="font-weight: 400;">The first theme – Productivity – will launch in June and will help producers build a strong, sustainable foundation for a thriving Scottish cattle sector. Theme two – Profitability– and theme three – Growth – will follow once the initial phase has been engaged with.</p> <p style="font-weight: 400;">Kate continued: “For producers, this is about small but meaningful steps. Simply familiarising yourself with the information on our webpage and thinking about how it might apply to your business is a great start. A collective intention to increase cattle numbers by a small amount could help grow the national herd and build resilience – without changing the fundamentals of how farms operate.</p> <p style="font-weight: 400;">"By acting now and working together, we have a real opportunity to boost Scotland’s beef production, enhance our rural economy, and meet the needs of our growing population. This is not just an economic opportunity – it’s about building long-term resilience in our agriculture sector, supporting local farmers, and ensuring our red meat sector continues to thrive for generations to come".</p>	1		Market	adrian.lazar@industriacarnii.ro	2025-05-30 00:05:49	2025-08-06 08:43:12	Details Edit Delete
6668	QMS market report cites global beef and pork market fluctuations	According to the latest market commentary from Quality Meat Scotland, in July, the USDA updated its global beef and pork market forecasts, which pointed to slightly tighter market balances in both sectors. However, the domestic beef market is no longer signalling as tight a balance as it once did, with market prices coming under significant pressure since May. By contrast, in the pork sector, farmgate prices have continued to follow a slight upwards seasonal trend.	<p><span lang="DE">In the beef sector, cattle slaughter numbers rose in the first half of the year at UK level, while significant falls in average import and export prices, first highlighted in the UK trade data between April and May 2023, point to considerable competitive pressures in segments of the market where price is more important than origin, according to Iain Macdonald, Marketing Intelligence Manager at QMS.</span></p> <p><span lang="DE">He says: "The EU beef market has softened in 2023 despite production continuing to decline, signalling demand-side weakness, likely driven by squeezed household budgets. As a result, some of the significant cattle price increases of 2021 and 2022 have unwound. Despite the recent fall in prime cattle prices in Scotland, R4L steer prices have continued to show a significant margin over the EU R3 grade young bull price of around 17-18% through June and July. Meanwhile, the price lead for Scottish R4L steers over Irish R3 steers averaged around 15% in July 2023 compared to 8.5% in July 2022 and was marginally higher than in July 2021".</span></p> <p><span lang="DE">Looking globally, the USDA are now forecasting a 0.4% rise in global beef production this year, having previously expected a slight fall of 0.3%. This largely reflects revisions to output expectations in Brazil and Argentina, with the latter driven by drought conditions encouraging extra cow slaughter.</span></p> <p><span lang="DE">"While analysts expect world beef consumption to rise slightly faster than production in 2023, it appears that sharply increased exports from the major producing nations of Australia, Argentina and Brazil are having an out-sized downwards impact on global pricing. In late-July, farmgate prices for steers in these three countries were converting to around £2.50-2.60/kg, down from around £3.20-30/kg in Argentina and Brazil a year ago, and from around £4.20/kg in Australia".</span></p> <p><span lang="DE">Meanwhile, in China, which imports considerable volumes from South America and Australia each year, wholesale beef prices have fallen 8% since May, with indications that consumer demand has been weaker than anticipated, leading to a build-up of product and heavily discounted import prices.</span></p> <p><span lang="DE">However, one market where cattle prices have held firm despite external pressures has been the USA, where steer prices converted to roughly £5/kg dwt in late July and averaged around 4% higher than Scottish prices during the month. Tight supply following drought-induced herd liquidations in 2021 and 2022 combined with economic expansion and strong demand has limited any downwards pressure from importing much cheaper manufacturing grade beef from Australia and New Zealand.</span></p> <p><span lang="DE">Iain added: "Unfortunately, challenging US market access requirements for Scottish processors and a limited Tariff Rate Quota, which has been filled by spring in 2022 and 2023, make a seemingly attractive export market look unappealing in practice".</span></p> <p><span lang="DE">In the pork sector, USDA analysts are now expecting marginal growth of 0.3% in global production in 2023, but consumption is forecast to rise slightly faster than output. Expansion this year in Brazil, China and the USA is now larger than previously forecast, although the continued decline in the EU is now expected to be deeper than before.</span></p> <p><span lang="DE">Mr Macdonald adds: "In Brazil, pork production is now expected to rise by 2.6% and, with domestic demand weak, its exports are expected to surge by 110,000t and 14%. Despite an expansion in its domestic production, China’s pork imports are forecast to grow enough to absorb this additional Brazilian product, as consumption is expected to remain higher than can be supplied by its producers".</span></p> <p><span lang="DE">While still importing significant volumes of pork, the rebound in domestic production beyond pre-African Swine Fever levels has ensured that pork prices in China remain subdued, with wholesale pork trading at around £2/kg, a less appealing market than in previous years when prices were at multiples of GB levels.</span></p> <p><span lang="DE">Meanwhile, in the US, unlike beef, pork production is rising this year but consumption levels have been forecast to weaken. Farmgate prices have been trailing 2022 levels and exports to the world market are set to rise.</span></p> <p><span lang="DE">Mr Macdonald says: “In the EU, in contrast to the beef sector, tight supply has maintained upwards pressure on farmgate pig prices. It is possible that some of this divergence reflects trading down by consumers into cheaper pork from beef, with the scale of production declines relatively similar, projected at around 2% for beef and 3% for pork by the USDA. EU pork prices have been closely matching GB levels this year, with the GB Standard Pig Price trading only around 4-6% higher than the EU average for grade E carcases since the spring. In turn, this has maintained upwards pressure on the price of pork imports to the UK, underpinning the competitiveness of domestic product, which has also been in short supply.”</span></p> <p><span lang="DE">GB pig slaughter fell by 12% year-on-year in the first half of 2023 and a sharp reduction in UK exports to the EU and non-EU markets has not prevented market prices from continuing to trend seasonally higher, with the SPP reaching £2.25/kg in July.</span></p> <p><span lang="DE">He concluded: "It seems likely that the current divergence between beef and pork markets is more reflective of significantly tighter domestic supply and a narrow price differential with EU levels in the pork sector than of overall global market conditions".</span></p>	1		Market	adrian.lazar@industriacarnii.ro	2023-08-16 00:10:43	2025-08-06 12:06:13	Details Edit Delete
7244	QMS new campaign proves that meat and two veg is anything but bland	This month, Quality Meat Scotland (QMS) is bringing inspiration into kitchens across Scotland with our new 'Meat & 2.0' campaign. Scotch Beef, Scotch Lamb, and Specially Selected Pork are taking centre stage on outdoor billboards, digital and press ads, social media content and in features within The Times Scotland and The Scottish Sun online.	<p>The campaign will shine a spotlight on the remarkable nutritional benefits of local brands through innovative recipes that revitalise the traditional "meat and two veg" concept.</p> <p>The latest Kantar research points to a key group of 45-65 year old consumers in Scotland who have historically enjoyed red meat but have started cutting back on consumption. This latest campaign aims to empower these shoppers to embrace Scotch Beef, Scotch Lamb, and Specially Selected Pork as part of a balanced diet and encourage them to re-evaluate their meal repertoires with some simple, new and exciting ways to cook with 'meat and two veg'.</p> <p>The campaign centrepiece is a four-page wrap in The Times’ Alba supplement. This special feature celebrates why you can count on Scotch meat to be a cut above and includes interviews with Lanarkshire-based farmer James Hamilton, Pete Mitchell of Puddledub, and QMS Chief Executive Sarah Millar.</p> <p>With so many great facts and stories to be told from people across the whole industry who work tirelessly to create quality Scotch meat, we have plenty of wonderful content at our fingertips to inspire and educate members of the public. This means shoppers can buy quality assured Scotch Beef, Scotch Lamb and Specially Selected Pork with confidence knowing that it has been produced in Scotland to the highest possible standards.</p> <p>We're also rolling out digital ads aimed at food enthusiasts which will include platforms such as Facebook and YouTube, and we have secured just under 100 billboard sites across the country to advertise our bold and impactful creative messaging featuring mouthwatering recipes people can create at home. Overall, our campaign will reach 69% of adults in Scotland.</p> <p>The campaign features a series of six brand new recipes which are simple, nutritious and delicious that include Scotch Beef sirloin steak with baked broccoli and sweet potatoes, and Asian-style Specially Selected Pork chops with minted pea & radish salad. Embrace a fresh take on lamb this Easter, with the Curried Scotch Lamb filo pie with spinach & potato. This is a favourite among the QMS marketing team and is sure to ignite taste buds!</p> <p>'Meat & 2.0' shows that overdone meat and soggy vegetables are a thing of the past and in need of a re-boot. The latest instalment of our exciting 2024 programme of marketing activity that supports our new five year plan is part of our continued efforts to make sure red meat is seen as versatile and accessible to everyone, and where people have a choice, ensure they choose Scotch Beef, Scotch Lamb and Specially Selected Pork because of its superior taste and quality, and because they understand the benefits of it.</p>	1		Market	adrian.lazar@industriacarnii.ro	2024-03-24 00:24:19	2025-08-06 18:01:39	Details Edit Delete
2706	QMS points to the British Parliament: You still have to reach a deal!	Chief Executive Alan Clarke welcomed clarity on the tariff arrangements but relayed his disappointment in the time it had taken for this critical information to be published.	<p>The UK Government’s temporary import tariff regime in the case of a no-deal Brexit paints a mixed picture for Scotland's red meat sector, according to Chief Executive Alan Clarke. Despite the vote where MPs rejected a no-deal Brexit, a deal still needs to be achieved by 29 March in order to avoid an unregulated exit from the EU. Nevertheless, applying tariffs to imported beef, sheepmeat and pigmeat is seen as a reassuring measure that suggests there would be a defence against a sudden rush of product from low-cost producing nations, said Alan Clarke.<br />"However, the introduction of a temporary tariff rate quota for beef at zero tariff open to any country, plus the continuation of existing tariff rate quotas for non-EU product like New Zealand lamb and some beef categories, mean that most of the deliveries of beef and sheepmeat to the UK will be as business as usual. The exception is pigmeat products where modest import tariffs will be applied and will offer some support for domestic market prices", considers Mr Clarke.<br />He emphasized that the most potentially concerning proposal for domestic producers is that the announcement makes clear that any new tariff arrangements will not apply to direct trade between the Republic of Ireland and Northern Ireland. <br />"The provision has been made for unconstrained movement of product directly from the Republic of Ireland to Northern Ireland, while the proposed new tariff rate quota could also be used for direct shipments of beef from Ireland to the UK. The monitoring of these two trade flows will be crucial to avoid unintended consequences for Scotland’s red meat products,” said Mr Clarke.<br />Still, tariffs can protect to some extent the UK red meat sector but the challenge of market access to Europe and globally for all red meat products, which is of particular concern to the sheepmeat sector, remains unresolved, observes QMS Chief Executive.</p>	1		Industry		2019-03-14 13:38:51	2025-08-06 06:12:03	Details Edit Delete
6769	QMS puts pork at the fore for Porktober	Scotland’s pork industry will be celebrated, in a month-long focus with Quality Meat Scotland (QMS) supporting Scottish Craft Butchers’ ‘Porktober’ campaign, to promote the nutritional value of Specially Selected Pork to consumers.	<p>The consumer-facing campaign will feature digital adverts and website takeovers directing consumers to the ‘Make It Scotch’ website for easy-to-make and nutritious pork recipes. Specially Selected Pork will also be spotlighted across the Scotch Butcher’s Club with new marketing materials being provided by QMS for butchers to promote the brand throughout October.</p> <p>QMS Chief Executive, Sarah Millar said:</p> <p>"Our activity throughout the month has been designed to reach different age and consumer groups to send a strong message about the value of buying Specially Selected Pork on every level – quality, welfare and to support the supply chain in Scotland".</p> <p>She added: We’re calling on industry to support this and future campaigns to inspire consumers to choose Specially Selected Pork when they are shopping and support pork production in Scotland. Through all its social media channels, QMS encourages consumers to "Make It InCREDible with Specially Selected Pork" with quick and affordable meal inspiration as well as pointing to the recipe section of the Make It Scotch website. Please share our videos and recipes or create your own tagging QMS. Coming from real people, at the heart of the community, has huge impact and really helps to promote our amazing Specially Selected Pork brand".</p> <p>Scotch Butchers’ Club Brands Development Manager, Gordon Newlands said:</p> <p>"Highlighting the traceability, health and welfare standards and the assurance of Specially Selected Pork, is the aim of Porktober. Scottish farmers generate a premium product that we can all get behind, showcasing the commitment of our pig farmers in producing a healthy, affordable, high protein product".</p> <p>Gordon King, Executive Manager at Scottish Craft Butchers’, said:</p> <p>"Scottish pig producers create a versatile protein that we are proud to promote. Porktober offers the opportunity to get creative with pork, through recipes available from QMS and the Make It Scotch website, whether it’s a weekday meal with family, or a weekend get-together with friends, pork can be at the heart of recipes and celebrations, throughout October. We encourage industry to support Porktober, share social media content and create your own, to raise the profile of Specially Selected Pork".</p> <p>Andy McGowan is the Managing Director at Scottish Pig Producers:</p> <p>"Specially Selected Pork can be incorporated into delicious meals for all pork lovers, we are encouraging consumers from all backgrounds and demographics, to explore how this nutritional, high health and welfare, affordable, Scotch product, can help to build their weekly menu".</p>	1		Market	adrian.lazar@industriacarnii.ro	2023-09-27 00:10:03	2025-08-06 16:48:55	Details Edit Delete
6796	QMS recognises European importers for commitment to Scottish red meat industry at Anuga 2023	Quality Meat Scotland (QMS) honoured three prominent European importers for their unwavering support of the Scottish red meat industry at Anuga 2023. The awards were presented by Rural Affairs Secretary, Mairi Gougeon, QMS Chief Executive, Sarah Millar, and Chair, Kate Rowell, at a reception held on the QMS stand, recognising these companies for their outstanding contributions to the industry.	<p>Pregis, a renowned Italian importer, has been consistently purchasing Scotch Beef PGI and has demonstrated remarkable growth since 2020, with trade in 2023 already surpassing 2022 volumes. Sarah commended their commitment, stating, "Pregis has showcased an extraordinary commitment to the Scottish red meat industry, continually supporting and promoting our quality products. Their consistent weekly purchases are a testament to their dedication".</p> <p>Goedegebuur, based in Rotterdam, Netherlands, has been a long-standing partner of Scotbeef, with a history dating back many years. This company, originally a small butcher's shop in 1922, has evolved into one of Europe's largest de-boning and packing companies. Kate said: "Goedegebuur's commitment to providing the highest quality products aligns perfectly with the Scotch Beef brand. Their consistent trade growth reflects the trust and quality they bring to their customers".</p> <p>Arjen van Wieringen, the recipient of the award on behalf of Groenveld Vlees, highlighted the importance of their partnership with ABP Perth, stating, "Groenveld has been a proud partner of ABP Perth for over a decade. Our collaboration has significantly contributed to the impeccable reputation of Scotch Prime products in the Netherlands. We work closely with ABP Perth to tailor products to the specific needs of our end-users, a partnership built on Groenveld's expertise in the Dutch market".</p> <p>Groenveld Vlees, a wholesaler, importer, and exporter of meat, has amassed decades of trading experience and invaluable expertise in supplying the manufacturing industry, wholesale, retail, catering, and butchery market in the Netherlands and other European destinations.</p> <p>Kate praised Groenveld Vlees, saying, "Groenveld's commitment to delivering top-quality Scotch Prime products to premium markets has cemented their position as an important partner for Scotland. Their dedication and expertise have contributed significantly to the success of Scotch Prime in the Netherlands.</p> <p>"Our commitment to delivering the finest red meat goes beyond borders, and it's a source of pride for us all. These awards celebrate the partnerships that make it possible, and they reinforce the global appeal of Scottish red meat. We believe that by partnering with Scottish producers and processors, you can offer your customers a truly exceptional culinary experience, rooted in the provenance of Scottish red meat".</p> <p>Sarah agrees: "These QMS Recognition Awards underscore the importance of collaboration and commitment within the Scottish red meat industry. The honoured companies, Pregis, Goedegebuur, and Groenveld Vlees, exemplify the dedication and partnership that continue to drive the industry's success.</p> <p>"We must also recognise the role of processors within these supply chains. Without them physically facilitating the export of our Scotch Beef, Scotch Lamb and Specially Selected Pork, these fine products would not be reaching consumers around the globe".</p>	1		Market	adrian.lazar@industriacarnii.ro	2023-10-12 00:15:19	2025-08-06 20:14:41	Details Edit Delete
7911	QMS sparks innovation in Scotland’s Butchery Sector to support consumer convenience	In recognition of Scottish Careers Week (11-15 November 2024), Quality Meat Scotland (QMS) is driving innovation and skill development in Scotland’s butchery sector, showcasing how careers in butchery can be dynamic and consumer-focused.	<p style="font-weight: 400;">Scotland’s apprentice butchers are benefiting from a focus on innovation through the Scotch Butchers Club, run by Quality Meat Scotland. The recent Value Added Event at Marshalls Farm Shop in Kintore provided a unique, hands-on experience for butcher apprentices in the North East. The event, which encouraged apprentices to work with premium red meat products such as Scotch Beef, Scotch Lamb, and Specially Selected Pork, highlighted the importance of value-added products for the future of butchery.</p> <p style="font-weight: 400;">A value-added butchery product is a raw cut of meat enhanced with additional qualities that increase its value, such as convenience and improved palatability. During the event, the apprentices created a range of products, including stir-fries, truffles, and marinated meats. They experimented with glazes, seasonings, and learned how to prepare nutritious, flavourful meals that cater to modern consumer tastes.</p> <p style="font-weight: 400;">Raps UK, known for offering innovative ingredient solutions for all sectors of the food industry and retail butchery, helped facilitate the event by demonstrating how flavours and seasonings can be incorporated into value-added products.</p> <p style="font-weight: 400;">Nine butchers had the opportunity to create innovative products and explore new ways to enhance their offerings under the guidance of experienced butchers and expertise of Raps UK. The use of creative seasoning and flavours showcased how value-added products can be tailored to meet diverse consumer tastes.</p> <p style="font-weight: 400;">Gordon Newlands, Brands Development Manager at QMS said: “The importance of value-added products is clear across the industry, as consumers increasingly look for quick, nutritious meal solutions. With younger generations turning to platforms like TikTok and social media for recipe inspiration, butcher shops have the opportunity to meet these new demands by offering convenient, high-quality options.</p> <p style="font-weight: 400;">“By creating ready-to-cook products with marinades, glazes, and seasonings—such as teriyaki stir-fries or barbecue-marinated cuts-butchers are meeting the growing demand for convenient, flavourful meal solutions while preserving the heritage of traditional craft butchery”</p> <p style="font-weight: 400;">The event was also recognised for its Continuous Professional Development (CPD) opportunities, ensuring that participants not only gained hands-on skills but also furthered their education in the field.</p> <p style="font-weight: 400;">Auctioneer Colin Slessor from the ANM Group also attended the event, providing valuable insight into his role as an auctioneer and the importance of understanding the full supply chain. Colin shared his experiences from working at livestock markets and emphasised how every step of the supply chain—from farm to auction to butcher—contributes to the success of the Scottish red meat industry.</p> <p style="font-weight: 400;">Gordon Newlands added: “QMS continues to support Scotland’s butchers through initiatives like this, which are aimed at promoting the next generation of skilled professionals who can drive the industry forward through innovation and creativity.</p> <p style="font-weight: 400;">“We would like to extend a huge thank you to Marshalls Farm Shop for kindly hosting us and providing such excellent facilities for our apprentices to develop their skills”.</p> <p style="font-weight: 400;">Anna Forbes, a butcher apprentice at H M Sheridan in Banchory, who attended the event, shared: “I had a fantastic time at Marshalls Farm Shop during the Value Added Event. These evenings are crucial for young apprentices like us, as they allow us to come together, support each other, and share our ideas and experiences. I left the event with new insights and inspiration for innovative products to use in our shops”.</p>	1		Market	adrian.lazar@industriacarnii.ro	2024-11-14 00:05:11	2025-08-06 17:45:40	Details Edit Delete
8242	QMS Strengthens red meat reputation drive with new role	Quality Meat Scotland (QMS) has appointed Tracy Matin as its new Reputation Manager, a pivotal role to highlight the importance of our red meat supply chain in a greener, wealthier, and healthier Scotland.	<p style="font-weight: 400;">Tracy will lead QMS’s proactive community engagement (outreach) programme across the length and breadth of Scotland and play a critical role in red meat reputational protection efforts as part of the Communications and External Affairs Team.</p> <p style="font-weight: 400;">Tracy has worked in the Community Engagement team at QMS for the past year, bringing a strong educational and management background as a former primary school Principal Teacher and having supported stakeholder and project activity for the Royal Highland Education Trust (RHET).</p> <p style="font-weight: 400;">Director of Communications and External Affairs, Holly McLennan, said: “After building our capacity and laying the foundations in 2024, we are taking a transformative approach to our community engagement and red meat reputation activity in 2025.</p> <p style="font-weight: 400;">"A critical starting point for the new Reputation Manager role is to set out a creative plan to reach and inspire a broad range of communities and the people they learn from and are influenced by. We want new and existing groups we engage with to make positive connections between the Scotch and Specially Selected brands and our planet and health".</p> <p style="font-weight: 400;">The appointment comes at a time when QMS is further investing in its Make It Scotch Ambassador network. This comprises of 43 individuals across the key regions of Scotland with red meat supply chain and / or educational backgrounds to deliver nutrition and farming sessions as well as cookery demonstrations.</p> <p style="font-weight: 400;">Commenting on her appointment, Tracy Martin said: "I’m delighted to take up post as QMS’s Reputation Manager at such an exciting time. The Scottish red meat industry plays a crucial role in our economy, environment, and communities, and I look forward to working with our ambassadors and stakeholders to share that story".</p> <p style="font-weight: 400;">On Saturday 1 March, around half of these ambassadors gathered at Edinburgh New Town Cookery School for a cookery training event led by food stylist, chef, and content creator, Bethany Ferguson. The event featured a brand and outreach presentation by Tracy, a practical cookery demonstration on the new Scotch Beef Smash Burger Taco recipe popular with children and teens alike, and Q&A and discussions on key health and sustainability brand messages.</p> <p style="font-weight: 400;">Tracy Martin added: "These passionate ambassadors come from a variety of backgrounds – from farming to teaching, hospitality to nursing – and they all play an essential role in highlighting quality assured Scotch red meat. Training sessions like this allow us to equip them with the skills, knowledge, and confidence to engage audiences in an informative and hands-on way".</p> <p style="font-weight: 400;">Lesley Mason, QMS Scotch Ambassador, Scottish Borders said: "The recent Scotch Ambassador training organised by QMS has been incredibly beneficial. I've gained confidence in delivering cooking demonstrations in schools, which will enhance my ability to educate and inspire students. The training provided a fantastic opportunity to consolidate my knowledge, ensuring I am well-equipped to deliver the Scotch red meet messages effectively".</p> <p style="font-weight: 400;">QMS will shortly be recruiting for a Community Engagement Coordinator to support the team and building on our successful activity to date.</p> <p style="font-weight: 400;">QMS’s Community Engagement team will continue to support several projects in 2025/26 such as the Global Burger Challenge, Meat Voucher Scheme and Rugby partnerships, as well as consider new opportunities to utilise is resources and compliment ongoing activity.</p>	1		Industry	adrian.lazar@industriacarnii.ro	2025-03-07 00:15:15	2025-08-06 20:15:12	Details Edit Delete
8482	QMS survey reveals strong preference for Scottish red meat over imports	New research conducted by Censuswide on behalf of Quality Meat Scotland (QMS), reveals that 90% of Scottish red meat consumers surveyed say they would prefer to buy Scottish beef, lamb, and pork, even if red meat imported from elsewhere was 30% cheaper.	<p style="font-weight: 400;">The survey also found that around three quarters (73%) of respondents prefer to purchase red meat produced in Scotland when faced with a choice in the supermarket or butcher. The top reasons for this preference include a desire to support Scottish farmers (74%) and local economy (72%), and superior quality (54%), freshness (52%), and knowing where your food comes from (traceability) (54%).</p> <p style="font-weight: 400;">At a time when food security, rural jobs, and sustainability of agriculture are under increasing pressure, these strong results confirm that Scottish shoppers remain loyal to buying locally produced red meat.</p> <p style="font-weight: 400;">Despite this clear preference for domestic beef, pork and lamb, the National Farmers’ Union Scotland’s (NFUS’s) ShelfWatch report for 2024 shows a concerning 6% increase in imported red meat on supermarket shelves, sparking fears within the industry about the long-term viability of domestic sourcing. More than 80% of respondents expressed concern over the UK becoming more dependent on imported red meat. The Knowledge Bank - Scottish Provenance Research 2023 highlights that more than half of consumers would like better availability of Scottish produce.</p> <p style="font-weight: 400;">Sarah Millar, QMS Chief Executive, said: “Our independently conducted research clearly shows that people in Scotland want to eat local red meat even if alternatives from outside of the UK are cheaper. This firm commitment includes but goes beyond the high quality, freshness and traceability of our world-renowned produce; with the top reason for this choice being to support our hard-working farmers and the wider Scottish economy.</p> <p style="font-weight: 400;">"It is heartening to see this societal support and recognition of the wider value our agriculture sector brings across Scotland, including to some of our most remote and rural communities".</p> <p style="font-weight: 400;">These new findings follow economic modelling from QMS, which highlights a significant opportunity for Scotland’s beef sector to grow and help meet the UK's future food needs. By 2030, due to falling local production, the UK will require an additional 278,000 tonnes of beef per year to meet projected domestic demand. To avoid increased reliance on imports, the current downwards trend in local production needs to be reversed. For Scotland, this would mean producing an additional 22,000 tonnes of beef annually, which would require an estimated 79,000 more breeding cows in the national herd by the end of the decade than currently projected. This level of growth has the potential to add £281 million in annual output and contribute £76 million in Gross Value Added (GVA) to the Scottish economy each year.</p> <p style="font-weight: 400;">Without decisive investment and action, beef imports are forecast to increase by 124,000 tonnes by 2030, further shrinking the market share for home-grown meat. Currently, Scotland’s red meat processing sector is underutilised, operating at just 69-73% of its capacity.</p> <p style="font-weight: 400;">Sarah continued: "We have a unique opportunity to grow Scotland’s beef herd by nearly 80,000 cattle and QMS, alongside industry partners across the Scottish red meat supply chain, will be focussing on building confidence and inspiring investment and action amongst farmers to meet our domestic demand.</p> <p style="font-weight: 400;">"This isn’t just about economics; it’s about resilience, traceability, quality, and food security. We have the infrastructure and the ambition - but we need a shared commitment from industry, government, and consumers to make it happen".</p> <p style="font-weight: 400;">QMS will continue to engage with producers, processors, policymakers, and consumers throughout 2025 to ensure Scotland plays its full part in securing the future of UK beef production and reducing reliance on imports.</p>	1		Retail	adrian.lazar@industriacarnii.ro	2025-05-20 00:10:20	2025-08-06 20:39:40	Details Edit Delete
7841	QMS survey shows significant rise in value of Scotland’s red meat and offal exports	As Quality Meat Scotland (QMS) prepares for SIAL Paris—the world’s leading food and beverage trade fair—results from the QMS annual export survey reveal a remarkable rise in the total value of Scotland’s red meat and offal sold outside the UK to £137 million in the year from August 2023 to July 2024. Previous surveys have never recorded a value above £100 million and, while some of this growth will reflect price inflation, it also points to a greater focus on exports across Scotland’s red meat processing sector.	<p style="font-weight: 400;"><strong>Data snapshot from QMS annual export survey (August 2023-July 2024):</strong></p> <ul style="font-weight: 400;"> <li>Total value of Scotland’s red meat and offal sold outside the UK reaches £137 million</li> <li>Exports have never previously exceeded £100 million, so the substantial growth marks a shift in business focus, as well as some impact from price inflation</li> <li>More than 95% of overall export revenues were generated in EU markets, climbing to 99% for Scotch Lamb</li> <li>Total sales of beef generated around £84 million for exporters – exports of Scotch Beef alone accounted for £43 million (51%) of this total</li> <li>Lamb export sales estimated to have surged to £45 million, accounting for an increased 31.5% share of abattoir turnover during this period (from 17% the previous year)</li> <li>Overseas sales of offal / fifth-quarter products continued to play an important role in balancing the carcase, contributing £8 million - 63% of this value was generated from EU markets</li> </ul> <p style="font-weight: 400;">Iain Macdonald, QMS Market Intelligence Manager, commented: "Our enterprising companies are looking beyond the additional costs and complexities of trading with EU countries from outside the single market, seeking out opportunities which are more profitable than offered by the domestic market. Exporters are clearly taking advantage of tight EU beef and lamb markets, where demand for premium products is strong but local supply is declining.</p> <p style="font-weight: 400;">"Export sales remain heavily dominated by EU countries and trade took place with sixteen of the twenty-seven member states. In fact, more than 95% of overall export revenues were generated in EU markets, climbing to 99% for Scotch Lamb".</p> <p style="font-weight: 400;">The survey also highlights that Scotland serviced twelve different non-EU markets. Switzerland remained a key outlet for high-value cuts of beef and lamb, while the majority of non-European countries primarily purchased fifth-quarter by-products such as beef tongue and lamb liver. Notably, multiple companies successfully shipped beef to Hong Kong, which tended to be at the lower end of the value scale, underpinning carcase balance.</p> <p style="font-weight: 400;">With operating margins in the processing sector often as low as 2%, Iain added: "These markets are vital for generating additional revenue beyond what can be achieved in the home market, aiding in carcase balance and supporting the procurement of livestock from Scotland’s cattle, sheep, and pig producers".</p> <p style="font-weight: 400;">The QMS survey indicates that total sales of beef generated around £84 million for exporters. Exports of Scotch Beef alone accounted for £43 million, or 51% of this total, with the average value per tonne of Scotch Beef exported being approximately £2.10/kg higher than that of non-Scotch Beef. This premium partly reflects the balance of cuts being traded.</p> <p style="font-weight: 400;">France, Italy, and The Netherlands remained the primary export destinations for Scotch Beef, collectively accounting for 75% of the total. Belgium and Germany also played significant roles, with Scotch Beef exports to these countries trading at well above average prices, indicating a greater focus on higher-value products.</p> <p style="font-weight: 400;">Iain commented: "Furthermore, some smaller markets exhibited trade in high-value cuts, highlighting the opportunity for premium Scotch Beef sales to discerning buyers in a competitive global market.</p> <p style="font-weight: 400;">"Cross-border value chains are also crucial in the red meat processing sector. While not included in the export figures, Scotland’s processing companies reported shipments of beef to Northern Ireland, reflecting movements to specialist cutting and packing sites, with the meat then returning to Scotland for retail. Additionally, some beef sold to wholesalers in England is further processed into specific cuts and exported from their specialist production sites.</p> <p style="font-weight: 400;">"With EU demand for lamb remaining firm and production decreasing, Scottish processors capitalised on this opportunity, with export sales surging to £45 million. Lamb exports accounted for an increased 31.5% share of abattoir turnover during this period, up from 17% the previous year. Beef sales are estimated to have reached 11% of turnover, up from 9.5% a year earlier. France remained the most important overseas market for Scotch Lamb, followed by Germany and Belgium".</p> <p style="font-weight: 400;">Finally, sales of offal to overseas customers continued to play a crucial role in maintaining carcase balance for Scotland’s red meat processors, generating £8m of sales. Notably, 63% of this value was generated from EU markets, with average prices slightly higher than those from non-EU destinations. France, Germany, and Hong Kong were the primary outlets for Scottish offal.</p> <p style="font-weight: 400;">Tom Gibson, Director of Market Development at Quality Meat Scotland, commented: "These results highlight the resilience of our red meat sector and the continued strength of our relationships with European importers. Despite the ongoing challenges posed by Brexit, our exporters have adapted and thrived, demonstrating the premium quality of Scotch Beef and Scotch Lamb.</p> <p style="font-weight: 400;">"SIAL Paris is a critical platform for us to showcase the exceptional quality of Scotland’s red meat industry to a global audience. It provides an invaluable opportunity to strengthen existing partnerships and forge new connections that will further enhance Scotland’s presence in international markets and promote Scotland as the choice for premium red meat".</p>	1		Market	adrian.lazar@industriacarnii.ro	2024-10-18 00:03:35	2025-08-06 12:05:59	Details Edit Delete
8266	QMS to Champion Scotch Beef, Scotch Lamb and Specially Selected Pork at IFE 2025	Quality Meat Scotland (QMS) is set to showcase the best of Scotch Beef and Scotch Lamb at this year’s International Food & Drink Event (IFE), taking place in London from 17 to 19 March 2025.	<p style="font-weight: 400;">As the premier trade event for food and drink professionals, IFE provides the perfect platform for QMS to highlight the quality, sustainability, and provenance of Scotland’s red meat industry.</p> <p style="font-weight: 400;">Throughout the event, attendees will have the chance to hear from QMS and see top culinary talent in action, with expert chefs demonstrating how to make the most of Scotland’s world-class produce:</p> <ul style="font-weight: 400;"> <li>12:30 - 13:00 – In Conversation with Sarah Millar, Chief Executive of QMS. This engaging discussion will explore why Scotland is<em> the</em> choice for premium red meat</li> <li>13:00 - 13:30 – Orry Shand, National Chef of the Year and member of the Scottish Culinary Team, will showcase the versatility and flavour of Scotch Lamb in a live cooking demonstration.</li> <li>15:00 - 15:30 – Michelin-starred chef Galton Blackiston (Morston Hall) will take to the stage to prepare an exquisite dish featuring Scotch Beef.</li> </ul> <p style="font-weight: 400;">QMS will also be sharing a stand with Scotland Food & Drink, providing a hub for visitors to engage with industry representatives and explore the exceptional quality of Scotch Beef, Scotch Lamb, and Specially Selected Pork. The stand (number 2670, located in International Pavilion 2) will feature a chilled display of premium meat products, offering buyers and foodservice professionals an opportunity to connect with suppliers and gain valuable insight into the Scottish red meat sector.</p> <p style="font-weight: 400;">Sarah Millar, Chief Executive of QMS, commented: "IFE is a key event for the food and drink industry, and we are delighted to be showcasing Scotch Beef, Scotch Lamb and Specially Selected Pork on this influential stage. With live demonstrations from some of the UK’s finest chefs and a stand that brings together industry expertise, this is a fantastic opportunity to reinforce the quality, heritage, and sustainability of our produce".</p> <p style="font-weight: 400;">IFE 2025 will bring together retailers, wholesalers, and foodservice professionals from across the industry, making it a crucial event for those looking to source premium products and stay ahead of market trends.</p>	1		Events	adrian.lazar@industriacarnii.ro	2025-03-13 00:15:27	2025-08-06 16:45:13	Details Edit Delete
6642	QMS updates Auction Market and Collection Centre Assurance Scheme Standards	New Standards are set to go live in November, following an extensive review by the Quality Meat Scotland (QMS) Standards Setting Body for the Auction Market and Collection Centre Assurance Scheme.	<p><span lang="DE">Key changes to the scheme will see additions to biosecurity and disease control, which covers pest control, updates to the cleansing and disinfection requirements and management of fallen stock.</span></p> <p><span lang="DE">Auction markets and collection centres play a significant role in our whole chain assurance which underpins the QMS brands and reinforce consumer trust.</span></p> <p><span lang="DE">Kathryn Kerr, Head of Brands Integrity at Quality Meat Scotland, said:</span></p> <p><span lang="DE">"Working in close collaboration with key industry stakeholders, the review incorporated a new step whereby members were able to provide direct and extensive feedback on the proposed changes, prior to being signed off by the standard setting body.</span></p> <p><span lang="DE">"These updated requirements are not intended to complicate business operations, but instead provide practical and relevant measures to protect the industry’s reputation at a time when consumers are demanding greater transparency about how their food is produced".</span></p> <p><span lang="DE">A summary of the main additions and revisions to the Auction Market and Collection centre Assurance Scheme, and why they were made, will be landing with members in the coming days alongside a full copy of the updated standards, three months before they go live.</span></p>	1		Technology	adrian.lazar@industriacarnii.ro	2023-08-07 00:10:24	2025-08-06 16:43:09	Details Edit Delete
6801	QMS: Brand-new award celebrates Scotch Butchers across Europe	This autumn marks the start of a brand-new butcher’s club, initiated by Quality Meat Scotland (QMS), which aims to celebrate and recognise European butchers who are devoted to procuring and stocking Scotch Beef. The inauguration of the 'European Scotch Butchers Club' represents a pivotal moment, spotlighting the dedication and excellence of butchers across Europe who have chosen to champion Scotch Beef.	<p>The first member of the 'European Scotch Butchers Club', distinguished Butcher, Sebastien Dubru, was honoured with his certificate by QMS Brand Development Manager Gordon Newlands during a special presentation at Dunbia Highland Meats.</p> <p>"Our commitment to 'people and place' is at the core of what QMS does, and this club exemplifies our dedication to upholding the highest standards of livestock quality in Scotland,” said Gordon. “QMS hopes to welcome at least 20 members to the European Scotch Butchers Club by the end of March 2024. We invite applications and suggestions from businesses that share our unwavering commitment to regularly sourcing and marketing Scotch Beef, to ensure consumers fully appreciate the essence of the Scotch brand".</p> <p>In this exciting new chapter, the 'European Scotch Butchers Club' stands as a testament to the enduring appeal of Scotch Beef and the passion of butchers like Sébastien Dubru who work to bring the exceptional quality of Scotch Beef to consumers across Europe. The club represents a harmonious blend of tradition and innovation, a celebration of skill and commitment, and a promise of outstanding culinary experiences for all who savour the finest beef.</p> <p>Sébastien Dubru, a member of the Belgian Association of Butchers and the proprietor of the renowned D'un Goût à l'Autre butchery in Belgium, has cultivated a deep-rooted appreciation for high-quality meat from a young age. M. Dubru also serves as the Commissioner of the Federation of Butchers of Hainaut and is driven by a profound passion for catering and a steadfast commitment to customer satisfaction. Central to his mission is the supply of Scotch Beef, a product he champions with a focus on consistency of quality. Active participation in knowledge sharing within the butchery and catering profession is paramount to him, as he continually seeks to inspire and collaborate with fellow professionals in the industry.</p> <p>His journey in the world of butchery began with familial ties to the trade, which led him to pursue formal training and expand his skill set. Sébastien honed his craft further through apprenticeships under the tutelage of seasoned butchers such as Libert Nivelles and Herman Vangramberen in Boutersem. His passion and expertise eventually took him beyond his homeland, as he worked in prestigious restaurants and catered events in Brussels, Cannes, and England, before realising his dream of opening his own butchery in Saint-Ghislain, Belgium.</p> <p>Gordon added: "I am absolutely thrilled that a distinguished Belgian butcher of Sébastien Dubru's calibre has become the inaugural member of our European Scotch Butchers Club. We hope that the relationship between Dunbia Highland Meats and Sébastien Dubru will flourish, setting a precedent for excellence in the international butchery community".</p>	1		Market	adrian.lazar@industriacarnii.ro	2023-10-16 00:10:57	2025-08-06 04:22:24	Details Edit Delete
7170	QMS: Butchery apprenticeships transforms lives	Scottish Apprenticeship Week 2024, running from March 4th to March 8th, is poised to celebrate the invaluable contributions of apprenticeships to individuals, employers, and Scotland's economy.	<p><span lang="DE">The annual event serves as a platform to champion the merits of work-based learning across diverse sectors. At the forefront of this year’s celebrations is the remarkable journey of Marc Ingram. The dynamic young butcher from Stirling started on The Butchery Careers programme by Quality Meat Scotland and Skill Development Scotland three years ago and is already vying for Scottish Apprentice of the Year.</span></p> <p><span lang="DE">"Marc exemplifies the potential unleashed through apprenticeships", says Sarah Millar, Quality Meat Scotland (QMS) Chief Executive. "Currently a Level 2 Apprentice in Meat & Poultry Skills at Smiddy Butchers, Marc has emerged as a beacon of inspiration, exceeding his own expectations. His journey is a compelling story of resilience, creativity and personal growth. And while he attributes his success to his apprenticeship in butchery alone, having found his passion, he clearly works hard and puts his all into his career".</span></p> <p><span lang="DE">Departing school at the age of 15, Marc’s future was uncertain. "I really struggled with dyslexia and could hardly read and write. I was worried that I wouldn’t have stable job. I hated feeling ashamed because of the dyslexia and would do nearly anything to get out of work at school", he explains.</span></p> <p><span lang="DE">One of Marc’s first jobs was in a local factory, where serendipity intervened, guiding him towards the world of butchery. It was here that Marc's journey took a transformative turn, as he embarked on an apprenticeship journey at Smiddy Butchers in Blair Drummond, Stirling.</span></p> <p><span lang="DE">"When I was younger, I thought the only way to be successful was to go to college and get a degree but I knew this wasn’t an option for me. With the help of my Interrupted Learning Services, I discovered the butchery apprenticeship which has been life-changing.</span></p> <p><span lang="DE">"A lot of folk see butchery as ‘just cutting up meat’ but there are so many ways to do more and different. I love to experiment and explore ideas, finding ways to add value to produce. It’s about taking something simple and developing it into something unique".</span></p> <p><span lang="DE">Marc's experience underscores the multifaceted nature of apprenticeships, transcending traditional perceptions and unlocking possibilities. Through hands-on training and mentorship under Fraser Sivewright, his manager at Smiddy Butchers, Marc is honing his craft, exploring innovative techniques and infusing traditional practices with a modern twist.</span></p> <p><span lang="DE">"I couldn’t have done any of this without the team at Smiddy", he says. "Everyone has been extremely supportive, particularly my manager Fraser who’s been incredibly encouraging and has believed in me since the very beginning".</span></p> <p><span lang="DE">"We’re delighted that Marc has got so much from the apprenticeship programme", says QMS’ Gordon Newlands. "He truly deserves being a finalist in the Scottish Apprentice of the Year Award and we wish him the best of luck for the final stage of the competition".</span></p> <p><span lang="DE">"Initiatives like the Butchery Careers programme foster a new generation of skilled professionals. By championing apprenticeships, these initiatives bridge skill gaps, empower individuals, and future-proof industries against evolving demands".</span></p> <p><span lang="DE">Marc adds: "Butchery has done more for me in the last two years than school ever did. It's not just about cutting meat; it's about creativity, innovation, and adding value to produce. Apprenticeships provide another pathway for individuals to thrive and contribute meaningfully to our communities."</span></p> <p><span lang="DE">With local butchers supporting around 250 people undertaking Modern Apprenticeships in Scotland, it’s a point that Sarah wholeheartedly agrees with. "Scotland’s high street independent butchers are often one of the country’s unrecognised success stories - and a real force to be reckoned with. Not only do they showcase and promote Scotch red meat, but their focus on customer service, in-depth product knowledge, innovative ideas and developing the next generation is paying dividends".</span></p>	1		Industry	adrian.lazar@industriacarnii.ro	2024-03-05 00:05:02	2025-08-05 20:53:42	Details Edit Delete
6234	QMS: Cattle prices buck seasonal trend in 2023 and reach new record highs	During February, prime cattle prices continued to set new record high levels at Scottish abattoirs according to the latest market commentary from Quality Meat Scotland (QMS).	<p>Latest figures from the industry body reveal R4L steers reached 489.2p/kg dwt in the week ending February 25th, an increase of 18.5% over the same week last year and of 30% compared to the five-year average.</p> <p>Iain Macdonald, QMS Market Intelligence Manager, explained: “It is unusual for market prices to be rising at this time of year. Indeed, between 2010 and 2022, R4L steer prices were lower in the eighth week of the year than in the first week of the year on 10 of 13 occasions. In addition, only in 2012 was the price at its highest of the year so far in week eight. Over the 13 previous years, there was an average reduction of 1.5% for the period but this year prices jumped 6% higher.</p> <p>“In Scotland, prime cattle prices have been rising despite weekly prime cattle slaughter being seasonally firm, running above its 2022 weekly average level, with spring-born cattle from 2021 reaching peak slaughter age.”</p> <p>The latest cattle population data from BCMS revealed a significant year-on-year reduction in slaughter-age cattle on Scottish farms for January 2023. The combined number of beef-sired cattle and dairy-sired males on Scottish holdings aged 12-29 months was down by 3.3% on a year earlier, driven by an increased outflow of store cattle to England since autumn 2021.</p> <p>By contrast, at GB level, the BCMS data points to a continuing year-on-year increase in prime cattle availability as 2023 began. Across the 12-29-month age group, numbers were 2.7% higher than at the beginning of 2022, although lighter carcase weights mean that an abattoir aiming to produce the same volume of beef as last year will need to compete for more prime cattle.</p> <p>Iain continued: “While Scottish abattoirs will currently be drawing from a large group of cattle aged just under two years old, age at slaughter tends to be older and more varied at GB level during the first quarter and last summer’s drought may have slowed finishing periods south of the border.</p> <p>“Then again, it should be noted that total UK beef production has been rising significantly on a year earlier since October 2022 once an increased cow kill has been factored in. This uplift in cow beef production has not prevented cow prices from reaching record highs, or from cow prices holding much closer to prime cattle prices than usual, with manufacturing grade beef in strong demand.</p> <p>“Though, in the calendar year of 2022, the volume of beef added to the UK market still fell by 1%, following on from a 2% reduction in 2021, so this rebound in supply in the final quarter is likely to have been insufficient to replenish tight market supplies.”</p> <p>To add to this, the UK market is facing external price shocks from the EU and global beef market, where a tight balance between supply and demand has been forcing up prices. In the final quarter of 2022, the average price per tonne of UK beef exported was up nearly 22% year-on-year while imports to the UK were priced 10% higher than in late 2021.</p> <p>As well as prime cattle availability, the BCMS cattle population figures can also provide an indication of changes in the breeding herd. At the beginning of 2023, the number of beef-sired females aged 30 months and over on Scottish farms was 3.3% lower than a year earlier, signalling an acceleration of the year-on-year decline from the 1.6% reduction at the beginning of October 2022.</p> <p>As well as increased cow slaughter in the second half of the year, there was an 8% year-on-year reduction in beef-sired females aged 24-29 months on farm in Scotland in October 2022, meaning that there were fewer replacements available to add to the herd.<br /> <br />Across England & Wales, the breeding herd was also down significantly on a year earlier in January, with a 2.8% reduction in beef-sired females aged 30 months and over. While declining slightly slower over the past year, the beef herd has reduced at a faster pace in England & Wales than in Scotland over a longer horizon. Indeed, relative to the start of 2018, the number of beef-sired females aged 30 months and over on farm in Scotland was down by 7.9% compared to a fall of 10.7% across England & Wales.</p> <p>Iain added: “This steeper contraction in the suckler herd in recent years in England & Wales is likely to have been supporting the demand for Scottish-born store cattle, especially given that the beef herd accounted for a much smaller 43% of the total breeding cow herd in England & Wales at the beginning of 2023 compared to almost 73% in Scotland.”</p> <p>In 2022 the number of cattle aged under 30 months moving from farms in Scotland to farms in England & Wales rose by 35% on 2021 and by 42% above the five-year average. While the pace of increase slowed in the second half of the year, this partly reflected a higher base from autumn 2021 to compare against, and the outflow would still be enough to reduce the prime cattle kill in Scotland by around 2% in the first half of 2023 compared to a scenario of unchanged moves.</p> <p>Iain concluded: “This helps explain why prime cattle availability in Scotland is set to remain tight in the first half of 2023 despite increased calf registrations in 2021. In 2022, total registrations were only down marginally from 2021 and while this could, in theory, see prime cattle availability begin to level-off in 2024, BCMS data shows that this pool of cattle has already been affected by the increased store cattle outflow last autumn. At the same time, demand for Scottish store cattle from English buyers is reported to have held firm in 2023.</p> <p>“Looking further ahead, the decline in the breeding herd seen in 2022 is likely to have an impact on calf registrations in spring 2023, with its peak impact on prime cattle availability then occurring in the first quarter of 2025 when these calves reach peak slaughter age at just under two years old. However, a reduced breeding herd across GB means that store cattle availability is set to tighten further in autumn 2023 and spring 2024.”</p>	1		Market	adrian.lazar@industriacarnii.ro	2023-03-12 00:30:35	2025-08-06 14:40:06	Details Edit Delete
7624	QMS: Evidence a key enabler for environmental and economic agriculture resilience	“One of Scotland’s great assets is its red meat industry, which has a great story to tell,” says John Gilliland.	<p><span lang="DE">Each month Quality Meat Scotland (QMS) releases an informative and fascinating podcast for industry, with red meat experts inside and outside of the organisation exploring what is happening with market trends, industry development projects, and the wider work of QMS to make Scotland the choice for premium red meat.</span></p> <p><span lang="DE">In this month’s podcast, host Jane Craigie spoke with John Gilliland OBE, a farmer from Northern Ireland (NI) who is also a strategic advisor, practitioner and innovator in Climate Smart Farming, and is involved with Land Management and Policy Development. John has spent the last decade understanding the metrics behind carbon and agriculture, including what’s on his own farm, and working with QMS, the Agriculture and Horticulture Development Board (AHDB) and the EU’s Soil Mission Board.</span></p> <p><span lang="DE">John is now working with AHDB and QMS on the recently launched £2.5 million Environment Baselining project – with 170 beef and sheep farmers - to find ways for the British red meat industry to realise the potential for carbon, wider sustainability and greenhouse gas emissions reduction.</span></p> <p><span lang="DE">John was also guest speaker at this year’s QMS Highland Show Business Breakfast where he cited the United Nations’ (UN) goal of delivering net zero human hunger amidst rising global temperatures, and a fair, just transition for the farming and food industry.</span></p> <p><span lang="DE">In series 11, episode nine of the QMS podcast, John explains that: "60% of what Scotland produces is exported, making the country a net exporter of food and meaning that as an industry we must look at the UN agenda through a global lens. Our weather is becoming more extreme, yet the UK is expected to fare better than other countries, giving agriculture the opportunity to grow food from an animal source to support a balanced human diet, where other nations may struggle to do so".</span></p> <p><span lang="DE">Knowing this is helpful, he says, "however measuring environmental change is essential to validate the journey of carbon reduction, as well as investment by government, in agriculture and the environment".</span></p> <p><span lang="DE">John’s journey down this path started in earnest in 2014, when he was invited to run a research farm by livestock nutrition company Devenish. John studied ruminants within the landscape by examining soil, trees, hedges, water quality, and biodiversity. He later discovered the effects of behavioural and management changes on the carbon levels of trees, hedges and soil, through the project ARCZero, which John leads, and focuses on producing accurate, individual, whole farm carbon balance sheets, and finding ways to accelerate the move towards net carbon zero farming.</span></p> <p><span lang="DE">This work led to a multi stakeholder group tasked by the NI government in 2014 with creating a Sustainable Land Management Strategy. A culminating report was published in 2016 and contained recommendations, which included building a baseline of fields across NI at two-hectare intervals, and a database on soil, water, biodiversity and land use to empower farmers to deliver change. It is this work that has fed into the QMS/AHDB Baselining Project.</span></p> <p><span lang="DE">In the podcast John says:"If you give farmers good information about their farm, they make good use of it, make constructive changes to reduce environmental footprint and find better economic resilience".</span></p> <p><span lang="DE">The scheme was rolled out as the NI Soil Nutrient Health Scheme SNHS), with the objective of testing the vast majority of the 650,000 fields used for farming in NI, to help farmers manage their nutrient applications, and is currently half-way through completion. 92% of farmers who are eligible have taken up the scheme. John explains that talking with farmers, not at them, and respecting them as individuals and individual businesses, is key.</span></p> <p><span lang="DE">John discusses with Jane why it is important to baseline farms and to make decisions that are evidenced and don’t create perverse outcomes, saying: “Baselining, changing behaviours and baselining again is important; we need to illustrate the value of our farms to public good.”</span></p> <p><span lang="DE">He adds: "Integrity is a public good, for both food production and environmental and human health. Delivering a public: private partnership with integrity will help our society and agricultural businesses. As an industry, we need to understand what Treasury needs from this, they have the final say. What is the economic impact of them investing in the agriculture and environmental sectors".</span></p> <p><span lang="DE">John commended the important work being achieved synergistically by AHDB and QMS, who spend levy payers’ money correctly and give leadership. In Scotland, 22 farms from nearly 100 applicants will be involved, with an announcement on who has been selected due this autumn.</span></p>	1		Technology	adrian.lazar@industriacarnii.ro	2024-08-08 00:10:39	2025-08-06 20:15:22	Details Edit Delete

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