The Scotch Butchers Membership lately hosted 14 butchery students to Gryffe Wraes Farm in Bridge of Weir to participate in its first farm info occasion.
The purpose of the day was for the students to construct their data on the farming circle, permitting them to own the right info to move on to the modern-day client.
As host, farmer Willie Harper spoke to the students about sustainability within the business, cattle efficiencies, rotational grazing and bull choice, detailing how these all contribute to operating a profitable farming enterprise.
Kathryn Kerr, Head of Manufacturers Integrity at QMS, offered what it means to be a QMS farm assured holding and the way this underpins the Scotch manufacturers to the buyer.
Attendees had been then delighted to be taken on a farm tour and had been offered with numerous inventory with calves at foot, heifers who can be offered within the retailer ring and younger bulls who had been able to go to abattoir.
Following the occasion, all attendees got certificates for his or her steady skilled improvement folders.
Because of the success of the primary Scotch Butchers Membership farm go to, a number of extra have been deliberate in several elements of Scotland to make sure Scotch Butchers Membership members have the right info for the buyer.
Kathryn Kerr, Head of Manufacturers Integrity at QMS, mentioned: “We all know how essential it’s for butchers to have the ability to move on their data to customers, in addition to reply any questions they could have to make sure they’re making knowledgeable buy selections. We look ahead to operating extra occasions like this all through Scotland and persevering with to play a component in educating the butchers of tomorrow.
“Attendees on the first Scotch Butchers Membership farm go to had been very impressed with the farm and gave a hearty vote of due to farmer Willie Harper and farm employee Steven.”
Gordon Newlands, Model Growth Supervisor at QMS, mentioned: “This can be very essential that we move on the data and learnings from all elements of the business to our butchery members so, if requested by members of the general public, they will safely reply in a assured method. This was the primary occasion of this sort from the Scotch Butchers Membership, and we hope to carry a number of extra in different areas of Scotland. I used to be extraordinarily happy with the turnout which was a mix of processing butchers and unbiased butchers and apprentices.
“The questions all of them requested farmer Willie Harper confirmed that they had been eager to study and perceive the place and the way their Scotch Beef is produced. Training and inspiration are two phrases which I believe are essential to the youthful butcher and we should play an lively half of their progress inside this nice business of ours.”