Meat Management has learnt that an open letter has been drafted by leading Scottish meat organisations to reassure consumers that it is working hard to ensure supply in unprecedented times.

Douglas and Paul  1

Scottish Craft Butchers (SCB) are playing their part. Pictured are former SCB president, Paul Boyle (right) and now retired CEO, Douglas Scott in happier times.

It reads:

To the Scottish people,

During this time of unprecedented uncertainty, we are all concerned about the safety and wellbeing of our families, friends and colleagues.

Our hearts go out to those who have been affected personally by the outbreak of coronavirus (COVID-19), as well as the many communities around the world that are facing extreme measures in an attempt to slow its spread.

We appreciate and are mindful of the challenges individuals are currently facing as well as the impact this pandemic has had on our vital emergency services as well as the grocery retail sector, supply chain and producers.

Like our retail partners, we want to take this opportunity to assure you that Scottish farmers, auctioneers, hauliers, processors and butchers are doing everything they can to maintain the ongoing availability of fresh, locally sourced Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork.

We would like to thank all those who work in the Scottish red meat industry and their families for their ongoing and unwavering efforts to keep our supermarket shelves and butcher shops stocked, fuelling Scotland with top-quality red meat during this challenging time.

As bodies supporting the Scottish agricultural and red meat industry, we are constantly reviewing the developing situation and are doing all we can to support everyone involved in putting nutritious food on your plates.

Yours faithfully,

Signatories to the letter include Quality Meat Scotland, Scottish Association of Meat Wholesalers, Scottish Beef Association, National Sheep Association Scotland, Scottish Association of Young Farmers Clubs and the Scottish Craft Butchers.

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.