Suppliers feature – Andrew Duff

Farms and Suppliers 28th Jan 2021

Meet the Supplier 

Meet one of the Scotch Butchers suppliers, Andrew Duff. He tells us all about his role at Macduff Beef and how he sources the best quality meat.  

1. Tell us a bit about MacDuff Beef.

We are a 4th generation meat wholesaler based at Wishaw Abattoir sourcing top-quality cattle from our MACDUFF producer group, a small selection of trusted farms in the Scottish Lowlands and Borders  and supplying tender, succulent and ready-to-cook scotch beef and lamb to high-end butchers and caterers in Scotland, England and further afield.

I would like MACDUFF to be seen as the number one wholesaler to come to if you are looking for the best meat available in Scotland, which has been born, bred and reared in this country.

2. How do you make sure the beef and lamb you source is the best quality possible?

Our farmers take the time to walk around their stock and draw out specific cattle that they think are right and ready for us... rather than just putting 30 on a wagon and sending them off. We would probably only want approximately 1/4 out of those 30 as the majority would not meet our spec. We pay our farmers a premium for this. It also ensures that the weight range is between 270-360kg deadweight which we see as a more traditional butchers spec of cattle that is not too big and the sirloin steak is just the perfect size.

3. Tell us a bit about the types of farms you source from.

Our farmers also love to meet our customers, whether this is having current or potential customers out for a farm visit (please get in touch as happy to arrange this but probably best in the summer when the cattle are out at grass and Covid is hopefully no longer an issue) or actually visiting our customers across the UK. They truly live and breathe what they do and have a passion for quality.

4. Why do you think it’s important for customers to buy their meat from Scotch Butchers Club members?

I truly believe that Scotch Beef is some of the best, if not the best, in the world when it comes to not only taste and tenderness, but also animal welfare, provenance and probably most importantly in the current climate (excuse the pun) sustainability! Scotch Butchers Club members make a commitment to sourcing Scotch Beef, Lamb and Specially Selected Pork and the quality shines through in the produce they supply their customer base with.

5. What do you think the most important thing to look for is when choosing a good quality steak?

This is an easy and short answer… a nice covering of yellow fat (not too lean) and some lovely marbling in the eye… that gets my appetite going!