As part of its reputation and community engagement activity, Quality Meat Scotland (QMS) has launched ‘Eat to Compete’, a new resource aimed at young rugby and sport players to maximise their performance with red meat.
Packed with exclusive advice from the players and nutritionists behind Scotland’s top teams, Glasgow Warriors and Edinburgh Rugby, the guide aims to help children, teenagers and their parents / guardians recognise the powerful role of red meat protein in helping them be the best they can be on and off the pitch.
The accessible and engaging booklet is full of simple, tasty recipes using Scotch Beef, Scotch Lamb, and Specially Selected Pork to help players build muscle, maintain energy, and recover quickly. Whilst red meat nutrition is the central focus, it also explains what’s behind the Scotch brand, and shares health and wellbeing tips, farming facts and agriculture career pathway information, making it a great educational resource for clubs and schools.
Holly McLennan, Director of Communications and External Affairs at QMS, said: “This is exciting and unique resource from QMS in collaboration with the Scottish professional rugby teams is targeted at active boys and girls, particularly those interested in rugby. They will find useful information and tips on the benefits of fuelling themselves with red meat, as well as inspiration from some of the most well-known players in Scotland.
“The message on the importance of red meat from these professional athletes is clear – as well as being full of the nutrition they need; red meat is tasty and fun to eat!
“We are also highlighting that by choosing Scotch meat, you’re supporting local Scottish farmers who work hard to produce high-quality, sustainable food. Just as rugby is all about teamwork and respect for tradition, our farmers are committed to caring for the land and their communities. So, when you fuel up with Scotch meat, you’re not only powering your body like an athlete, you’re also helping your community to thrive.”
As part of the wider initiative, QMS has been hosting rugby development sessions across Scotland, featuring workshops on nutrition, strength and conditioning, mental wellbeing, and rugby skills. These events provide young players with practical insights into diet and performance, with messaging from professional players who have experienced the benefits of a balanced, protein-rich diet first hand.
Edinburgh Rugby Managing Director Douglas Struth added: “At Edinburgh Rugby, we’re committed to helping young players develop their skills and reach their full potential on and off the pitch.
“Proper nutrition is a crucial part of that journey, and we’re delighted to partner with Quality Meat Scotland on the ‘Eat to Compete’ initiative.
“This excellent resource provides young players with the information they need to understand the importance of protein in their diet and how to fuel their bodies for peak performance.
“We believe the ‘Eat to Compete’ booklet will be a valuable tool for young athletes across Scotland, and we’re proud to support this initiative.”
The guide also includes rugby clubs across Scotland, from the Highlands and Islands to the Borders, sharing their favourite Scotch Beef, Scotch Lamb and Specially Selected Pork dishes. This variety of easy-to-make recipes includes family crowd pleasures such as Scotch Beef fajitas, sweet and sour Specially Selected Pork and mini Scotch Lamb hot pots.
Holly continued: “By connecting sport with red meat nutrition, we aim to inspire the next generation of athletes while strengthening ties between rugby and other sport communities and Scotland’s farming industry. We look forward in taking our engagement with sports and other communities across Scotland from strength-to-strength in 2025 and beyond.”
For more information and to download the ‘Eat to Compete’ guide, visit qmscotland.co.uk or follow QMS on social media.
View the guide here: https://qmscotland.co.uk/news-media/publications
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