13th February 2012

Revised and updated, third edition of “The Chef’s Guide” is launched

The newest edition of an invaluable meat reference guide was launched today by Quality Meat Scotland at the Adam Smith College, Kirkcaldy.

The completely updated and revised third edition of “The Chef’s Guide” gives an in-depth guide to Scotch Beef, Scotch Lamb and for the first time Specially Selected Pork; offering both budding and professional chefs an insight into the whole Scottish production chain from farm gate to dinner plate.

Earlier editions of the publication have been adopted as an important training resource in colleges and can be found in many of Britain’s great restaurants.

Jim McLaren, Chairman of Quality Meat Scotland, said: “The book is aimed at those who wish to learn more about red meat, the Scottish red meat industry and methods of production. It’s important that the next generation of chefs know the importance of not only using quality meat, but the quality of the whole production chain that goes into creating it.

“These young people are the future customers and promoters for our industry, so it’s critical that they know the reasons why it’s important to choose top quality red meat.

“This guide is an important investment by our sector to ensure that our products remain in pride of place in menus throughout Britain and abroad.”

Scott Lyall, chef lecturer at Adam Smith College, Fife, said: “The Chef’s Guide is an excellent reference point for our students, not only in practical units such as Meat, Poultry and Game but also in theoretical units such as Food Classification where the information in the guide will be invaluable when it comes to project work."

The guide starts at the plate, offering information about proper sourcing and labelling and the benefits of clear identification on menus. It then offers kitchen insights, showing chefs how to identify the attributes of high quality meat and the wide variety of cuts available to help maximise the options open to them and improve margins for restaurateurs.

It goes on to outline the importance of the butcher in the supply chain and how you can benefit from their skills and experience, followed by a section outlining the importance of animal health and welfare at the abattoir, and the processes they undertake to facilitate superior eating quality.

The last chapter brings you back to where it all begins, and highlights the contribution of the environment and dedication of the farmer to producing meat of a consistently high standard.

Jim said: “The book is the definitive guide to red meat for all cooks and chefs, no matter what stage they are at in their career, and this latest edition will hopefully ensure Scotch Beef, Scotch Lamb and Specially Selected Pork feature on the best restaurant menus.”

Caption: Scott Lyall, Chef Lecturer at Adam Smith College, Robert Stahly (17) NQ Professional Cookery student from Cardenden.

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