Success at first Scotch Butchers Club farm information event

Success at first Scotch Butchers Club farm information event

The Scotch Butchers Club recently hosted 14 butchery scholars to Gryffe Wraes Farm in Bridge of Weir to take part in its first farm information event.

The Scotch Butchers Club recently hosted 14 butchery scholars.

The aim of the day was for the scholars to build their knowledge on the farming circle, allowing them to possess the correct information to pass on to the modern-day consumer. 

As host, farmer Willie Harper spoke to the scholars about sustainability in the industry, cattle efficiencies, rotational grazing and bull selection, detailing how these all contribute to running a successful farming business.

Kathryn Kerr, Head of Brands Integrity at QMS, presented what it means to be a QMS farm assured holding and how this underpins the Scotch brands to the consumer.

Attendees were then delighted to be taken on a farm tour and were presented with various stock with calves at foot, heifers who will be sold in the store ring and young bulls who were ready to go to abattoir.

Following the event, all attendees were given certificates for their continuous professional development folders.

Due to the success of the first Scotch Butchers Club farm visit, several more have been planned in different parts of Scotland to ensure Scotch Butchers Club members have the correct information for the consumer.

Kathryn Kerr, Head of Brands Integrity at QMS, said: “We know how important it is for butchers to be able to pass on their knowledge to consumers, as well as answer any questions they may have to ensure they’re making informed purchase decisions. We look forward to running more events like this throughout Scotland and continuing to play a part in educating the butchers of tomorrow. 

“Attendees at the first Scotch Butchers Club farm visit were very impressed with the farm and gave a hearty vote of thanks to farmer Willie Harper and farm worker Steven.”

Gordon Newlands, Brand Development Manager at QMS, said: “It is extremely important that we pass on the knowledge and learnings from all parts of the industry to our butchery members so, if asked by members of the public, they can safely answer in a confident manner. This was the first event of this kind from the Scotch Butchers Club, and we hope to hold several more in other regions of Scotland. I was extremely pleased with the turnout which was a mixture of processing butchers and independent butchers and apprentices.

“The questions they all asked farmer Willie Harper showed that they were keen to learn and understand where and how their Scotch Beef is produced. Education and inspiration are two words which I think are crucial to the younger butcher and we must play an active part in their progress within this great industry of ours.”

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