QMS ‘Meat the Market’ workshops return to Scottish processing facilities

Workshops will take place at processing facilities across Scotland and will include processing plant tours, expert speakers and hands-on sessions aimed at helping farmers “improve the quality and profitability of their livestock”.

The workshops will be held on the following dates:

• Tuesday 17th September 2024 - Beef Workshop at Dunbia Highland Meats, Saltcoats, starting at 9:30am
• Tuesday 15th October 2024 - Beef & Lamb Workshop at John M Munro Ltd, Dingwall, followed by a visit to Dingwall & Highland Marts Ltd starting at 10:00am
• Wednesday 16th October 2024 - Lamb Workshop at Morrisons Woodhead Brothers, Turriff, starting at 8:30am
• Wednesday 16th October 2024 - Beef Workshop at Morrisons Woodhead Brothers, Turriff, starting at 12:30pm

Speakers at the events include George Allan, divisional manager at Meat and Livestock Commercial Services Ltd (MLCSL), and Adrian Crowe, an industry specialist. Both will provide insights into market requirements and help farmers understand how to present animals that meet the needs of buyers.

Farmers attending the workshops will have the opportunity to visually grade cattle and lambs before slaughter, then view the resulting carcasses for comparison. This experience aims to help participants better understand how their livestock is graded, potentially allowing them to “maximise their returns by meeting market demands”. Attendees will receive guidance on market specifications, carcass presentation and how to minimise the risk of carcass downgrades.

Lesley Mitchell, industry development coordinator at QMS, highlighted the importance of the workshops, stating: “To maximise returns, it is important to present clean animals that fit the required end-user specification in terms of conformation and fat cover.

“The workshops provide a unique opportunity for farmers to engage directly with buyers and processors, gaining insight into market trends and specific customer requirements. This exchange helps farmers make informed decisions about finishing their livestock, potentially reducing the risk of carcass downgrades and maximising profit margins.”