Rugby Club in Aberdeenshire Shows Support for Scotch Beef

Members of an Aberdeenshire rugby club have been taking a keen interest in top quality local food production and in particular the production of Scotch Beef in the area.

Produce from local farms, including Scotch Beef supplied by McIntosh Donald, will have pride of place on the menu of Garioch RFC’s annual  dinner tomorrow (Saturday May 14th).

 “Eating well is a very important part of achieving optimum fitness and we are fortunate to have so many producers of great food locally,” said David Fyffe, a Vice President of the Club.

 "Many of the Garioch players come from farming families and our members take a keen interest in where their food comes from. Several players recently visited a local livestock farm to hear more about Scotch Beef production.”

 The Garioch activity follows on from a Quality Meat Scotland campaign involving Scotland’s most capped and highest point scoring player, Chris Paterson. Chris is the face of the “Strength, Energy, Growth” campaign aimed at raising the profile of red meat’s role in a healthy diet.

 Garioch RFC players also paid a visit to McIntosh Donald’s Portlethen premises, part of the Vion Food Group. They established the beef selected for their annual awards dinner will be from Charolais and Limousin crosses finished by Norman Gammie of Mains of Gallery near Montrose.

Alan McNaugton, Site Director of McIntosh Donald, part of VION Food Scotland Ltd, said it was very encouraging to see the players taking such a pride in the local farming industry and Scotch Beef production in the north-east.

“The players were very interested to hear more about farm assurance and the important maturation element of the production process. Prime steak cuts will be matured for a minimum of 28 days to ensure optimum succulence, flavour and tenderness,” said Mr McNaughton.

Caption: Alan McNaughton, Site Director of McIntosh Donald, pictured with Garioch RFC players, from left Shane Clark, Stuart Morrison, Martin Smith and Chris Lawson.