Labelling – your at a glance guide

If you are carefully selecting Scotch red meat, it is in your best interests to let everyone know of your commitment to this quality. A recent survey showed more than two thirds of caterers are not identifying meat origin on their menus. In fact, 71% of restaurant goers believed that the meat they were eating was British meat whereas the figure is actually 40%. Labelling is therefore becoming more and more important as it provides:

• Assurance that your supplier is honouring your requirements
• Guarantee of assurance and full traceability
• The opportunity to thrill your customers and satisfy their ever-developing demands for only the finest products

Protecting every link of the supply chain

The following operators must comply with the processes in place for fresh and frozen beef (not mince):

• Slaughterhouse
• Cutting plant
• Cold store
• Re-packaging centre
• Re-wrapping centre
• Catering butchers

For beef from animals born, raised and slaughtered in the United Kingdom there are a minimum of four compulsory ‘fields’ of information:

• Reference code – this code links the meat on sale
• Origin – UK (or British) – UK includes Scotland, England, Wales and Northern Ireland
• Place of slaughter – ‘UK’, plus Licence number of slaughterhouse
• Place of ‘cutting’ – ‘UK’, plus Licence number(s) of cutting plant(s)

How to read a slaughter tag on a carcase

KEY

1 Country of Origin

This tells you where the beef came from e.g. the UK (or another country e.g. BR = Brazil, AR = Argentina). UK includes Scotland, England, Wales and Northern Ireland

2 Country of slaughter and licence number (EC Plant Code)

Shows where the beef was slaughtered and licence number; Scotch Beef always starts with a ‘1’ and must be a member of Quality Meat Scotland’s Processor Assurance Scheme

3 Carcase classification

This code reflects the animal’s conformation and fatness

4 Ear tag number

Butchers will be able to identify the movement history of the animal from its records. To be classified Scotch Beef or Scotch Lamb, the animals must have only spent time on assured Scottish farms. On the passport, the holding number will start with a 66/ or greater, e.g. 84/568/0005

On the ear tag, the code must begin with UK5 in order to be Scotch

5 Side weight

6 Kill time and date

7 Kill number

8 Sex

Further claims can be made but only with prior approval by the Beef Labelling Scheme, including:

• Region – where the animal was born and reared
• Breed or cross-breed (e.g. ‘Galloway’, ‘Galloway cross’ or ‘Galloway sired’)
• Age
• Sex (male, female)
• Production method (e.g. organic, grass-fed)
• Slaughter method (e.g. Halal)
• Slaughter date
• Maturation time

Finally, criteria which can freely appear on labels include:

• Product name or cut e.g. rib eye, brisket
• Product weight
• ‘Best before’ and ‘Use by’ dates
• Storage conditions e.g. ‘Keep refrigerated’
• Cooking instructions
• Names and addresses of suppliers
• Packaging statements
• Reference to the carcase classification grid
• The health mark required by the Fresh Meat Directive
• PDO, PGI status

The Scotch Butchers Club is run by Quality Meat Scotland and is committed to supporting independent butchers with advice and promotional material.

Quality Meat Scotland believes that independent butchers are a vital link in the ongoing success and health of the Scotch Beef and Scotch Lamb industry. Butchers are invited to join the Scotch Butchers Club with the requirement that top quality beef and lamb are sourced from an approved supplier, and that the applicant can confidently label these products “Scotch”. A small membership fee offers the opportunity to drive business and to look forward to increased recognition from customers.

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