• plate
  • kitchen
  • butcher
  • abatoir
  • farm
  • Home
  • About QMS
  • Recipes
  • Images & Charts
  • Supply Chain Focus
  • Join Our Mailing List
  • Approved Processors
  • Links
Search this site

plate

How Scotch Beef and Scotch Lamb add quality and reassurance to your menu and how to inform your customers

kitchen

How to make the most of Scotch meat in the kitchen, including preparation and cooking suggestions

butcher

The role of the catering butcher and how you can benefit from his skills and experience

abattoir

The importance of good animal welfare and correct maturation processes in producing tender meat of good eating quality

farm

The unique and perfect environment of the Scottish landscape and the dedication of Scotland’s livestock farmers to producing meat of the highest, consistent standards

From Farm Gate to Dinner Plate

This website is aimed at helping chefs specify the right product for their needs and to appreciate the quality and flavour benefits of Scotch Beef and Scotch Lamb. Each section is packed with information to help you fully appreciate and make the most of Scotch Beef and Scotch Lamb, ensuring you impress and delight your dining customers.

Links

  • QMS Assurance Standards
  • Food Standards Agency Scotland
  • Department for Environment, Food and Rural Affairs
  • The European Union
  • British Society for Allergy and Clinical Immunology
  • Allergy UK
  • SOPA
  • Soil Association
  • SEERAD
  • British Nutrition Foundation
  • British Dietetic Association
  • The Chartered Institute of Environmental Health
  • Rare Breeds Survival Trust
  • Scotch Beef Club

Back to top

email: info@qmscotland.co.uk | Telephone: +44 (0)131 472 4040 | © 2005 Quality Meat Scotland