For the red meat sector to be able to meet the challenges of a global marketplace it's important to develop ways of supporting producers to deliver the best possible product from farm to fork. One of the key ways to do that, and one of the most talked about in the industry, is by improving the eating quality and consistency of our red meat.
In 2022, on the back of other research pieces on eating quality, we commissioned a piece of work to examine where we were as a country and the most effective ways to improve and develop eating quality while rewarding farmers for what they produced.
The work that was carried out by Birnie Consultancy, pointed to a number of key themes that affect the eating quality of a piece of meat. The summary document can be found here and if you want to know more about the project and its findings please get in touch.
To make sure our work in Industry Development is supporting and building on the red meat sector in Scotland, it’s essential that we take the findings of the Eating Quality Project and use them to inform the work we do. Click the links below to find out more about the different areas involved in the project. You can also click on the summary and full report links provided to read our Meat Eating Quality report.