Why Buy Scotch Beef PGI
Make Scotch Beef PGI your next choice
Nowadays it’s only natural to want to know where your food comes from. However, we don’t always have time to research every purchase we make. Luckily, when it comes to choosing beef, you can simply buy from a butcher that sells Scotch Beef PGI to be sure of quality in every bite. The QMS assurance logos you'll see at a Scotch Butchers are our shorthand for wholesomeness, safety and taste. The PGI (Protected Geographical Indication) logo is your guarantee of an authentic product, so only meat carrying the Scotch Beef PGI logo is guaranteed to come from animals born and reared on assured Scottish farms. Scottish beef, however, refers to any cattle that have been born, reared and processed in Scotland independent of any quality guarantees. A typical Scotch Beef PGI farming system involves suckler cows (beef breeds farmed to produce beef rather than milk) farmed on low input grassland. This type of farming is critical to the maintenance of many hill and upland habitats.
SOURCED FROM LOCAL FARMS and SUPPLIERS
In a nutshell, Scotch Butchers Club members source Scotch Beef PGI from selected Scottish farms that must be part of the QMS Cattle Assurance Scheme. This means...
- The cattle must have been born, reared and processed in Scotland and spent their entire life on QMS Scotch Assured holdings. These schemes cover the full supply chain: Cattle & Sheep, Feeds, Haulage, Auction Market and Processor.
- Buying from our members means your helping to support local farms, helping to keep the Scottish meat industry strong.
Make it the right amount with our guide
It can be tricky knowing the difference between your rump and your brisket. And even trickier to work out the right amounts so that you can make the best choice.
Well, our Cut Guide helps take the pain out of selecting cuts and portions. You can enter the cut you want and we'll tell you all the information you need to buy with confidence!Go to the Cut Guide
Make it the perfect steak night
There are many different cuts of steak to choose from, more than just fillet and sirloin; ribeye, rump, popeseye, T-bone, minute, bavette. Keep reading to find out how to get the most from your steak.
- Remove steaks from the fridge at least 15 minutes before cooking to allow the meat to come to room temperature. This will enhance their tenderness after cooking.
- Always preheat the grill or pan before starting to cook the steak.
- Pat with kitchen paper to ensure steaks are dry before rubbing with oil on both sides and then season it with salt and black pepper. Try using groundnut oil as an alternative to other oils as it can withstand high temperatures without burning.
- Don’t over handle the steak. Try to limit the turning to only once – halfway through cooking.
- Finally, allow the meat to rest for at least 3 minutes after cooking.
MAKE IT NOW WITH THE SCOTCH KITCHEN
Struggling for inspiration? Visit our sister site The Scotch Kitchen! Here you’ll find a wide range of recipes for Scotch Beef, for every skill level and palate!
NOTE: All links below goes to our external sister site The Scotch Kitchen