Producers urged to sign up for hands-on “Meat the Market” workshop to boost livestock profits

Quality Meat Scotland (QMS) is encouraging beef and sheep producers to book their place at an upcoming Meat the Market workshop — a practical, expert-led session designed to help farmers improve carcass quality, meet market specifications, and maximise returns.

The next workshop will take place at Dunbia Highland Meats in Saltcoats on Tuesday 16 September 2025, offering a rare behind-the-scenes look at one of Scotland’s leading red meat processing sites.

Participants will take part in a guided plant tour, observe live grading demonstrations, and engage directly with processors and buyers. As part of the session, they’ll assess cattle pre-slaughter and then compare their assessments with the final carcass grades — providing invaluable insight into how market-ready their stock really is.

Market specialist Adrian Crowe will be on hand to share expert guidance on buyer expectations, including practical tips on how to present animals that meet key spec — helping producers reduce penalties and improve margins.

Lesley Mitchell, Industry Development Coordinator at QMS, said:
“Clean, well-finished animals that meet buyer specs command better prices. This workshop gives producers direct access to the people grading and buying their livestock — it’s a real opportunity to ask questions, understand the process, and take away insights that can drive profitability.”

Louise Urquhart, a producer from Milton of Auchinhove near Banchory, attended a previous session and said:
“We saw first-hand what buyers look for and how grading works from start to finish. It really helped connect the dots. I’d definitely recommend it to others.”

The workshop lasts around four hours and includes refreshments. Spaces are limited and booking is essential. Attendees must be over 18 and bring photo ID.

Book now: Saltcoats – Register here

More Meat the Market events will be announced soon. For updates or further information, email info@qmscotland.co.uk.