Livestock cleanliness can benefit farmers bottom-line
29 January 2021 |
Cleanliness of cattle at slaughter is influenced by a number of factors, Quality Meat Scotland says
Farmers are being reminded to ensure that livestock presented for slaughter are in a clean and dry condition to ensure maximum financial returns following the cold, wet weather.
The guidance has been issued by Quality Meat Scotland (QMS), which says there are measures for farmers that can be implemented to minimise the contamination.
As the UK experiences market uncertainty due to issues of Brexit and the pandemic, the body says it is important for farmers to avoid any potential deductions to price.
A new six-week podcast series will focus on building business resilience within Scotland’s red meat industry amid the 'dual disruptions' of Brexit and pandemic.
Quality Meat Scotland’s (QMS) promotional activity encouraging consumers to ‘Make It’ Scotch Lamb on St Andrew’s Day has delivered impressive results. In partnership with the National Farmers Union Scotland (NFUS), the Institute of Auctioneers and Appraisers Scotland (IAAS), and the National Sheep Association Scotland (NSAS), QMS supported United Auctions’ campaign to make Scotch Lamb PGI the national day dish. As part of the campaign, QMS established a media partnership with the Daily Record, which generated over 500,000 opportunities to see Lamb for St Andrew’s Day online and in print. The partnership features recipe inspiration and top tips from chefs ‘The Kilted Chef’ Craig Wilson and Justin Maule as well as farmer, butcher, and owner of Damn Delicious, Michael Shannon.
COVID-19 has shone a spotlight on all sorts of challenges – supply chains, global vs local, rural connectivity, economic upheaval and a focus on wellbeing. The common thread to all the challenges has been the positivity and sense of ‘can-do’ of people and communities. People have been stepping up to the plate to solve problems, to lead others and push boundaries for the betterment of all. Highlighting that farmers are leaders at home, in the wider industry and in society at larger, Quality Meat Scotland (QMS) Chair, Kate Rowell, featured on the recent Oxford Farming Conference’s (OFC) Bitesize webinar themed ‘A Farming Flavour of Oxford’.