A new guide and online resource from Quality Meat Scotland (QMS) has been designed to help trainee butchers and chefs identify the most common cuts of Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork.
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.
It 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.
Ciara Etherson, QMS marketing executive, commented: “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 is being distributed in butchery and cookery demonstrations, Scotch Beef Club member events, during college learning programmes and at international export shows.
To download a copy of the Guide visit www.thestaffcanteen.com, or to order a hard copy call QMS on 0131-472 4040.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
