The
exclusive club of independent UK butchers who stock the Scotch brands
has unveiled four new ambassadors who will drive the positive messages
of the Scottish red meat industry forward.
The
Scotch Butchers Club, run by Quality Meat Scotland (QMS), is a scheme
of more than 250 independent butchers and approved stockists who are
committed to sourcing quality assured, traceable and sustainable Scotch
Beef, Scotch Lamb and Specially Selected Pork.
Chosen
for their contribution and commitment to modern butchery, the recently
appointed ambassadors will be raising awareness of the uncompromisingly
high welfare and sustainability standards to which Scotch red meat is
reared, the craft inherent to the butchery trade and will play a key
role in encouraging the next generation to consider the profession.
Based at locations across Scotland, the new ambassadors are:
Jordan McCaughan of Hugh Black and Sons, Armadale – Jordan
has been working at the shop for almost seven years, completing his
Level 2 and Level 3 butchery Modern Apprenticeship during this time.
Ryan Gow from John M Munro Butcher, Dingwall – Ryan
started in John Munro’s butcher shop in January 2019, moving up to the
slaughterhouse in 2021 where he started in the products room before
getting out onto the tables to learn boning out. Ryan completed his
apprenticeship in December 2022 and now predominately works the
automated bone puller at the start of the line.
Ewan Saunderson of Saunderson’s Butchers, Tollcross, Edinburgh – Ewan joined his family business a decade ago and has been advancing his butchery and commercial skills to drive the business forward.
Grant Duffy, Strachan’s Craft Butchers, Blantyre – Grant
has been in the butchery trade for 13 years, first as an apprentice at
James Ewart’s in Perthshire before moving to Lanarkshire as a fully
qualified butcher. He assumed the position of butchery manager in 2020.
Gordon Newlands, brand development and Scotch Butchers Club manager at QMS, said: “Each
of our ambassadors represent the very best of modern butchery and set
an excellent example of what can be achieved through dedication and
passion to a craft that blends traditional skills with innovative
technology.
“They
will play a wide-arching role in the promotion of the Scotland’s red
meat industry, from Scotch-centric social media campaigns to in-person
sessions that will hopefully encourage others to consider the
profession.
“Butchery
makes an important contribution to our local communities and wider
economy, and it is essential that we continue to foster positive
advancement, through buying local as consumers, to opening the eyes of
youngsters to the wonders of the trade.”
Commenting on behalf of the group, Ryan Gow said:
“Collectively, we are all relatively new to the industry, but see
butchery as a long-term career bursting with opportunity. Our role is to
not only promote what sets Scotch apart, but to demonstrate how working
with fantastic products, the wider red meat supply chain and directly
with customers makes for a highly rewarding job.”
The
Scotch Butchers Club proudly supports independent butchers from across
the UK who stock Scotch Beef, Scotch Lamb and Specially Selected Pork.
For more information and details on how to get involved, visit https://makeitscotch.com/