Beef and lamb farmers are invited to a series of Scottish Meat the Market workshops focused on beef and lamb production.
Organised by Quality Meat Scotland, the workshops will provide beef and lamb producers with practical guidance on target specifications for finished animals. Processing plant tours will allow farmers to visually assess cattle before slaughter and compare their grading with the resulting carcass. Attendees will also receive guidance on grading home-finished cattle to help determine when animals are ready for sale and maximise returns.
Farmer Lawrence Martin shared his experience of attending a Meat the Market workshop:
“Seeing carcasses on the line after grading the animals in lairage was insightful. We now hand-grade lambs before weighing those considered fit, which has changed the order in which we work and saved us time. I will certainly attend more of these events.”
Alistair Kingan also gave feedback after attending a workshop at the Dunbia, Saltcoats plant with two of his stockmen: He said: “It was one of the most informative QMS events I’ve attended. My stockmen, Gordon and Greg, thought it was brilliant, as they had never seen the next link in the chain. It will help them better understand the whole process.”
Speakers George Allan, Divisional Manager with Meat and Livestock Commercial Services Ltd (MLCSL), and industry specialist Adrian Crowe will explain market specifications, customer requirements, animal presentation and how to minimise the risk of carcase downgrades.
Bruce McConachie, Head of Industry Development at QMS, said: “To maximise returns, it is important to present clean animals that meet end-user specifications for conformation and fat cover. The workshop will provide valuable insight into this process, along with processor feedback on livestock health factors that may affect carcase quality or lead to condemnations.”
The workshops will take place on Tuesday 20 October at Woodheads, Myton Food Group, Turriff. The first session, focused on lamb, begins at 9:00am, while the cattle session starts at 13:00. Each workshop will last around three hours.
Sign up today
Register for the Lamb ‘Meat the Market’ Workshop
Register for the Beef ‘Meat the Market’ Workshop
Booking is essential as places are limited, and refreshments will be provided. Attendees must be over 18 and bring photo ID.
More workshops focused on beef and lamb are planned and will be announced soon.
For more information, please call 0131 510 7920.