11th June 2013

Quality Assurance and Traceability Highlighted During Farm Visit by Nick Nairn

One of Scotland’s most acclaimed chefs, Nick Nairn, has spent an afternoon learning more about the quality assurance schemes and traceability behind Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork.

Quality Meat Scotland Chief Executive, Uel Morton, and SFQC assessor, John Morison, hosted the visit to a Stirlingshire beef and sheep farm where the renowned chef was updated on the delivery and assessment process behind the red meat quality assurance schemes in Scotland.

QMS operates six schemes which cover cattle, sheep and pigs from birth to slaughter and cover on-farm standards, feed quality, haulage, auction markets and processors. Delivering high animal welfare is one of the priorities of the quality assurance schemes.

Nick will be one of a trio of Scotland’s top chefs who will be taking to the stage to celebrate the country’s high quality produce on the Quality Meat Scotland (QMS) stand at next week’s Ingliston event.

During the four day event Lady Claire Macdonald and Jacqueline O’Donnell will also take to the QMS cookery theatre stage to demonstrate delicious dishes for family and friends to enjoy preparing and eating together.

“Nick is renowned for his passion for cooking with Scotland’s fantastic produce and his enthusiasm for Scotch Beef, Scotch Lamb and Specially Selected Pork shone through during the farm visit,” said Mr Morton.

“We are delighted that he is taking a keen interest not only in the quality and taste of the red meat produced in Scotland but also in the skill and dedication of those who work hard to produce top quality animals.

“It is important that individuals like Nick, who is such valuable ambassador for food from Scotland, have a keen understanding of the quality assurance measures in place throughout the production chain to safeguard the hard-earned global reputation of the our beef, lamb and pork.”

During next week’s show the QMS stand will also be showcasing the skills of some of the country’s finest young butchers. This year’s talented line-up of butchers includes:

Andrew Peter of Davidson’s Specialist Butchers, Inverurie (under 22 Winner of the Meat Skills Competition); Gary Raeburn of Forbes Raeburn and Son, Huntly (over 22 Winner of Meat Skills Competition) and Jamie Syme of Alex Mitchell Butchers, Glenrothes (Over 22 competitor at Meat Skills Competition). One of the focuses of this year’s butchery demonstrations will be BBQ cuts.

In addition to the demonstration chefs, there will also be “Ready, Steady Cook!” style competitions on Saturday and Sunday where members of the Scottish Farmer team and the Scottish Association of Young Farmers Clubs will battle it out against the clock, creating delicious dishes.

Visitors to the QMS stand will also be able to view cattle, sheep and pigs and hear direct from stockmen about the high standards involved in their production and about the wide range of career opportunities our industry offers.

Our Scotch Beef brand ambassadors will be giving away goodie bags filled with tempting recipes as well as offering the opportunity to win dinner, bed and breakfast for two at the award-winning Kinloch Lodge on Skye. There will also be the chance to win the much-sought after limited edition Royal Highland Show 2013 Scotch Beef t-shirts and visitors to the stand will be encouraged to download QMS’ free apps - “Perfect Steaks and Roasts” and our QMS industry app featuring the latest news and market prices.

Over in the Discovery Centre, more than 1000 children will have a chance to cook simple, nutritious dishes with beef, pork and lamb at the show. QMS works with the Royal Highland Education Trust (RHET) to deliver this initiative at the Centre where QMS will have also have a stand focusing on healthy eating.

Caption: Chef Nick Nairn flanked by SFQC assessor, John Morison (left) and QMS Chief Executive, Uel Morton (right) during the farm visit.

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