7th December 2016

New Guide Highlights Versatility of Scotch Beef, Scotch Lamb and Specially Selected Pork

Quality Meat Scotland (QMS) is helping trainee butchers as well as budding and professional chefs to identify the most common cuts of Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork with the launch of a new guide and online resource.

The Cuts Guide, developed with Master Butcher Viv Harvey, is a full-colour A5 publication which contains approximate specifications for beef, lamb and pork cuts and acts as a guide to the most widely-used cuts in the UK.

The substantial guide also features information on preparation methods, cooking tips and advice on how to improve the eating quality of Scotch Beef Scotch Lamb and Specially Selected Pork.

Online content is available on the Staff Canteen website - the UK's leading networking website for chefs. A range of butchery videos, which link directly to the relevant sections of the Guide, are also available on the website.

Ciara Etherson, QMS Marketing Executive said: “The Guide and the online cuts resource have been created as a one-stop-shop for students, chefs or butchers to increase their knowledge of the various cuts and preparation methods available when using Scotch Beef, Scotch Lamb and Specially Selected Pork.

“It is also a great reference for Scottish red meat exporters when selling cuts which may have different specifications and names across the world.

“The guide and web resource are important tools in ensuring that our products remain in pride of place in butchers’ shops and on restaurant menus throughout the UK and abroad.”

The Guide has been produced by QMS, the public body responsible for helping the Scottish red meat sector promote Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork. To be sold under these brands, the beef, lamb and pork must have been produced from farms which have been quality assured as part of a scheme which is one of the longest-running in the world.

It is being distributed in butchery and cookery demonstrations, Scotch Beef Club member events, during college learning programmes and at international export shows and contains information which is of value for people with a wide range of butchery, cooking skills and knowledge.

To download a copy of the Guide, please visit www.thestaffcanteen.com or to order a hard copy, phone QMS on 0131 472 4040.

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