A new guide to help trainee butchers and budding professional chefs to identify the most common cuts of Scotch beef, lamb and specially selected pork has been launched by Quality Meat Scotland (QMS).
Called The Cuts Guide, the new publication has been developed by Master Butcher Viv Harvey (pictured above). The publication, which is also available in an online format, contains approximate specifications for beef, lamb and pork cuts and acts as a guide to the most widely-used cuts in the UK.
“It’s a one-stop-shop for students, chefs or butchers to increase their knowledge of the various cuts and preparation methods available when using Scotch beef, lamb and specially selected pork,” said QMS marketing executive, Ciara Etherson.
“It’s also a great reference for Scottish red meat exporters when selling cuts which may have different specifications and names across the world.”
The Guide is being distributed via butchery and cookery demonstrations, Scotch Beef Club member events, during college learning programmes and at international export shows.
Access the online version via the Cuts Guide link here