Scotch Beef GI is meat without compromise, whether that’s sustainability and provenance in the supply chain, or flavour and quality on the plate.
All branded Scotch Beef GI is born, reared and processed in Scotland. GI status is only granted when a product meets strict guidelines that demand a link between the traditions and environment of a country of origin and a product of the highest quality.
Scotch Quality Assured meat also means that animals have been raised to the highest welfare standards. The Scottish SPCA (Scotland’s animal welfare charity) alongside Food Integrity Assurance (FIA) assessors independently assess farms to ensure these standards are being maintained.
East Lothian farmer Niall Jeffrey, who is a Quality Meat Scotland (QMS) Board member and former winner of Scotch Beef Farm of the Year, says he is ‘incredibly proud’ to be part of the Scotch Beef supply chain.
He has two farms – one a hill unit, and the other a lowland farm – and keeps 400 Aberdeen Angus x Hereford suckler cows as well as growing crops. “I really enjoy what I do, especially working with our cattle and creating the best product that I can. I love being able to use our beautiful landscape to produce food.
“It’s always great when you go out for a meal and see Scotch Beef on the menu – I always ask where it has come from. I know if it says it’s Scotch Beef it will be from a trusted supply chain and that I will enjoy it.”
Restauranteur Norman MacDonald MBE is a passionate advocate of Scotch Beef, featuring it prominently on the menu of his Inverness fine dining business, Café 1. Provenance is key – as is flavour.
“We have plenty of rain, which produces sweet grass and good meat. Our ethos is to source locally, which we have done since we opened in 1998, and Scotch Beef is the best – there is no compromise on flavour and taste. It is high quality.”
He is keen to use every part of the animal, especially as some of the meat comes from cattle raised on his own farm. The nose-to-tail approach sees menus with plenty of variety, from corned beef, to oxtail for soup, to tongue.
Current menus feature Angus Fillet Steak, crisp potatoes, mushroom duxcelle, shallot puree, sprouting broccoli and Port Jus, and Café 1 also has a regular Tuesday evening Scotch flat iron steak special menu. Beef from his own herd features in the Holly House Highlander Double Burger with brioche bun, sriracha mayo, crispy shallots, Isle of Mull cheddar, rocket, maple cured bacon and hand cut chips.
As a business which is proud to serve Scotch Beef, Café 1 is a member of the QMS Scotch Beef Club. Many Michelin-starred restaurants are members but so too are smaller restaurants, alongside foodservice businesses. It is aspirational but not elitist, and welcomes new members – so why not apply for membership of The Scotch Beef Club?
Our team at QMS is looking forward to meeting you at UCFF, where you will find us on stand 60. Come to see us to:
Sample our brands throughout the event
Talk to experts about our provenance, sustainability and quality, and
Find out how we support businesses, and can benefit you and your diners.
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