Quality Meat Scotland Podcast Quality Meat Scotland

In this episode, we speak to Wayne Godfrey, Chief Executive of Brown Brothers, about their vision to add £100 million in retail sales of Specially Selected Pork via the family’s investment in the Brechin processing facility.  
Iain Macdonald, QMS’s Market Intelligence Manager,  talks about the beef, sheep and lamb markets, and the outlook for demand and supply. And, ahead of starting lambing Kate Rowell gave a round up of the industry engagement she has been involved in over recent months. 
Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

In this episode we look at developing red meat markets in Scotalnd, the wider UK and internationally. Guests are Tom Gibson, QMS's Business Development Director and Emma Heath, who is the new Marketing Director at QMS.

Tom talks athrough his role - discovering, developing and building new market opportunities, both in the UK and abroad, with new export business continually coming on board. Supplying lamb as part of Lamb for St. Andrew’s Day was a huge success, with sensational Scotch lamb being served at a COP 28 dinner, in Dubai, coinciding with the opening market opportunities for export to the Middle East.  Emma Heath joins the conversation, explaining her vision for the Make It Scotch brand and why it’s so important that we tell the world about our wonderful red meat products.  Hear all about it, and more, in this podcast with host, Jane Craigie.  
Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

This episode is all about pork, following the successful month of 'Porktober', during October, when QMS, and butchers all over Scotland, celebrated Scotland's pig farmers and Specially Selected Pork.

Conversations are with Bruce McConachie from QMS who talks about disease surveillance and controlling Scotland's feral pigs, and with two butchers - Jordan McCaughan, a young butcher at Hugh Black & Sons and Gary Raeburn, who has a very successful butcher's shop in Huntly. 
Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

Ensuring Scotland's school children know where their food comes from,  and the nutrition it offers, is part of the role for QMS Health and Education Managers, Jen Robertson and Alix Ritchie, who promote Scotch Beef, Lamb and Specially Selected Pork in schools.  In this episode, Jen talks about their work with all of Scotland's local authorities, and the creative ways of encouraging red meat inclusion in school dinners and cookery classes. The initiatives, including in class education sessions, cookery demonstrations and food and farming events, reached over 2,500 of Scotland's primary aged pupils from 80 different schools and 320 secondary schools during the 2022-23 academic year, with the Meat Voucher Scheme giving schools cash to buy Scotch Lamb, Beef or Specially Selected Pork from Scotch Assured butchers. 
Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

QMS Chief Executive, Sarah Millar and QMS board Chair, Kate Rowell, explain the three key pillars of QMS’s five-year strategy - provenance, profitability and productivity, planning and place, and what getting this right means to Scotland’s red meat sector. 
Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

In this episode, the conversation focuses on meat eating quality. The discussions are with Bruce McConachie, QMS's Head of Industry Development and Dan Gilmour, a third generation butcher from East Lothian.  
For the red meat sector to be able to meet the challenges of a global marketplace improving the eating quality and consistency of our red meat is essential. This podcast gives a great insight into QMS's Meat Eating Quality report, which is encouraging the red meat sector to discuss how Scotland might change its determining the consistency of how meat tastes, eats and cooks. The work was carried out by Birnie Consultancy and points to a number of key themes that affect the eating quality of a piece of meat, and why it matters.
Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast