Scotch Beef Club celebrates its 10th anniversary

Scotch Beef Club celebrates its 10th anniversary

Posted on Oct 14, 2014

The dedication and skills of those involved in the production of top quality Scotch Beef PGI and Scotch Lamb PGI were celebrated at an event in attended by HRH The Princess Royal.

The event marked the 10th anniversary of the Scotch Beef Club which has had the Princess Royal as its Honorary President since it was launched at Edinburgh Castle in 2004.

Around 25 chefs, including several from Scotch Beef Club founder members including The Balmoral, The Pompadour and Gleneagles, attended the Quality Meat Scotland event.

During a day of activities the chefs visited Meadowend Farm in Clackmannanshire run by Alan Turnbull in partnership with his parents Jim and Nancy and brother Jimmy. The Turnbulls run 125 suckler cows, mostly Limousin and Aberdeen Angus crosses, and finish around 300 cattle.

The chefs also visited Scotbeef’s premises at Bridge of Allan where they met Ian Galloway CBE, owner of Scotbeef, and were given a tour and update on Beef Track, Scotbeef’s identification system.

The chefs were then joined by HRH The Princess Royal to watch a Scotch Beef and Scotch Lamb butchery demonstration by Master Butcher, Viv Harvey, at Cromlix House.

At the heart of the membership of the Scotch Beef Club is a keen understanding and respect not only for top quality ingredients but also for the skills and commitment required to bring it to the table.

“There is also something new to learn at events such as these and something which the demonstration today has highlighted is the importance of making the most of meat and avoiding food waste.”

The Princess Royal also emphasized the importance of all of those involved in the chain understanding the expectations and requirements of the others and  the valuable role played by Quality Meat Scotland events aimed at doing so.

Jim McLaren, Chairman of Quality Meat Scotland, said the “Hoof to Hook” day the chefs had taken part was a great opportunity to improve understanding about what makes Scotch Beef special and to encourage chefs to think more about the meat products they choose.

“Today you have had a first hand insight into the skills of our farmers, processors and butchers. Their dedication and passion is vital to sustaining the global reputation of Scotch Beef and Scotch Lamb.

“Quality assurance, traceability and high welfare standards are also key to underpinning that reputation but it is the exceptional people who dedicate their lives to championing top quality produce who ensure that future success.

“Two outstanding examples of such individuals are Hakan Fällman and Lady Claire Macdonald, who we are delighted to appoint as Scotch Beef Ambassador and Scotch Lamb Ambassador respectively today.”