Join C2, QMS and the Luing Cattle Society at Attonburn, Yetholm, Kelso
August 29, 2009
Learn more about the breed and take part in a butchery demonstration
Whether you are a farmer, a butcher or a chef, you'll learn more about a modern Scottish native breed which, combined with modern butchery techniques, can deliver product consistency that also fuels the imagination with its romantic island origin.
The day starts at 1.30pm with a series of farm tours featuring the pedigree Luing cattle of Charles Symons. These will be followed by a series of demonstrations tracing the history of the breed, examining why its calm nature and ability to thrive in the worst of Scottish weather, has made the Luing the up and coming Scotch beef breed.
This will be followed by a practical demonstration of how to get the best returns from the carcass. This session will last about one and a half hours and will demonstrate how to treat individual muscles on the carcass and also the need for the product to meet the customer's specification - and the implications if there is lack of clarity.
The demonstration will meet the needs of farmers looking to develop direct sales, butchers who are looking to source high quality Scotch Beef and chefs who want to source great Scottish eating beef with a unique history.
For more information contact Kathy Peebles or Margaret Stewart at QMS. Tel 0131 472 4040
