The journey of Scotch beef begins on Scotland’s farms, but keeping its provenance depends on what happens next. One vital stage of that journey is overseen by Jane McHarg, Site Operations Manager at Dunbia Highland Meats, a meat processing unit in Saltcoats.
Jane ensures quality Scotch beef is produced safely, efficiently and to the highest standard. Part of ensuring that quality depends on the relationship with those who produce it. “Farming is where the journey starts,” Jane says. “We are only one process in the supply chain and a key process within that as the link from the farmers to the consumer.”
Around 350 people work at the Saltcoats site, making it key to the local economy. The skills within Dunbia’s workforce span butchery, engineering, logistics, environmental management and IT. Hundreds of Scottish farmers also supply the site, alongside businesses like hauliers, refrigeration and logistics.
Each part of the supply chain is crucial to ensure the Scotch label retains its value. “We are nothing without each other and we all must support one another to ensure this economic value is spread throughout.”
That relationship also depends on sufficient livestock numbers. Processors need consistent cattle, sheep and pigs coming through their gates to operate efficiently and meet contract requirements, just as farmers need a strong market for the livestock they produce.
Where processing happens matters. That’s what makes Scotch, Scotch. Keeping capacity within Scotland reduces unnecessary travel and limits costs while supporting animal welfare and creating a more efficient supply chain. For Scotch to retain its UKGI specification, it is essential for processing to remain on Scottish soil.
“If we were to lose [processing] from Scotland you lose more than a building or a factory. You lose the value of the jobs, the economic value and all those livestock numbers into another area.” The further processing moves away from Scottish livestock, the larger the impact beyond the supply chain. Without processors in Scotland, we lose the value of our Scotch GI status and gain a threat to food security. “We must keep this in Scotland.”