Borders College recently welcomed Quality Meat Scotland (QMS) to the Scottish Borders Campus to give a presentation to both catering and agricultural students on red meat production in Scotland.
QMS’s Gordon Newlands, Brand Development Manager, and Jennifer Robertson, Health and Development Manager, spoke about the benefits of red meat as part of a healthy balanced diet and why it’s more sustainable to eat locally produced meat.
Issues around importing food from abroad, including air miles and lack of sustainability, were discussed, and why choosing the Scotch Brand can benefit local businesses and the planet.
Gordon demonstrated butchering a locally produced half lamb into various cuts. The students enjoyed seeing the processes involved and how all the lamb was used with little wastage.
