Quality Meat Scotland (QMS) has reported that it has provided learning and development opportunities for 24 apprentice butchers across Scotland.
QMS partnered with butchery businesses to hold educational events at Yorkes of Dundee and Strachans Craft Butchers in Larkhall, led by Erin Conroy from herbs and spices supplier Verstegen and Peter Rushforth from butcher supplier Innovative Food Ingredients.
The pair reportedly focused on creating value-added products, and gave apprentices the opportunity to have a hands-on experience making them. Among the products made were Scotch Beef chilli enchiladas, a Specially Selected Pork peppercorn tenderloin and a Scotch Lamb balti.
Gordon Newlands, brand manager at QMS, said: “Product innovation remains key to enhancing profitability for Scotch Beef, Scotch Lamb, and Specially Selected Pork. By aligning with consumer preferences and offering innovative meal solutions, the butchery sector continues to thrive.
“Collaboration with industry partners, including Verstegen and Innovative Food Ingredients, highlights QMS’s commitment to empowering young butchers and driving sales within independent butcher shops.”
Younger consumers show an interest in purchasing from butcher shops
Sarah McLauchlan, an apprentice butcher from Strachan Craft Butchers in East Kilbride attended the event. She said: “It was great to meet other apprentices and share ideas. Being able to learn from each other was motivating.
“I’ve noticed a growing demand from consumers for kitchen-ready products, which fits in perfectly with my role within the butcher shop and I have a real passion for it. I’m really excited about making dishes that customers want.
“Younger consumers are finding new recipes on TikTok and social media, then coming to the butcher shop for the ingredients to make them at home using their ovens or air fryers. It is great to see young people use their local butcher shop, and we need to make sure we are providing them with what they want.”
Another attendee, Hayley Glen from The Butcher, The Baker in Dundee, said: “Participating in the Scotch Butchers Club event inspired me. Returning to the butchery sector after a break, I saw a growing demand for value-added products. Our shop is in a student area, we’re seeing young customers come into the shop looking for easy meals they can take home and cook.
“The event showed me how easy it was to try new things and how these could be made in different portion sizes for families or for a meal for one. Meeting other butcher apprentices at the event was fantastic and allowed us to share lots of ideas.”
QMS said that later in the year, it plans to host additional value-added events, focusing on the North East and Highlands regions of Scotland.
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.
