CORONAVIRUS UPDATE 5TH March 2021

National Butchers' Week 8-14 March 2021.

One of the most popular events in the butchery calendar, National Butchers' Week will take place 8-14 March 2021.
This is a great opportunity to engage with your customers by developing a new product or simply reminding your customers about the great quality meat available at your shop.
The National Butchers' Week highlights the great work being done by butchers from around the UK that sets them apart from the competition. It also focuses on the fantastic innovation that takes place within butchers' shops across the land.
Find the promotional toolkits and more helpful information here:- Home – National Butchers Week

Scotch Butchers Club upping the steaks with new consumer website

The Scotch Butchers Club, managed by Quality Meat Scotland (QMS), has launched a new website as part of their new strategy to position independent butchers as 'Champions of Scotch'.
With support of the new website, the club hopes to further encourage butchery businesses across Scotland to promote Scotch Lamb PGI, Scotch Beef PGI and Specially Selected Pork.
Gordon Newlands, Quality Meat Scotland Brands Development Manager, said:
“During the pandemic, butchers have seen more than 20% increase in value in year-on-year sales and the new Scotch Butchers Club website will champion the craftmanship, product knowledge, speciality and innovation that is unique to independent butchers.”
“When visiting the site, consumers will have a personalised view of nearby butchers based on location and will have access to the handy 'Cut Guide' increasing their confidence to of what to ask for at the butchers and encouraging sales of prime cuts.”
As well as a range of different recipes, the website includes blog posts featuring tips and guides on cooking Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork, with key messages about Scotland's red meat industry on health, nutrition, animal welfare and sustainability.

“I strongly encourage any member to familiarise themselves with the website and how it can benefit their business,” said Gordon.
Membership is open to any independent butcher and can access the benefits by applying to join the Scotch Butchers Club for £75 per year.

For more information on Scotch Beef, Scotch Lamb and Specially Selected Pork, or to find out more about the Scotch Butchers Club, visit www.scotchbutchers.com

Meat Managers Hygiene and HACCP Course

It is increasingly important to make sure that our businesses have an operational and auditable food safety management system in place.
We have traditionally held our Meat Managers Hygiene and HACCP courses in one location on one day. These have been held throughout the country and have proven very popular and useful in the development of individuals within the business who are required to take responsibility for the implementation of the HACCP system.
The courses have been delivered by Verner Wheelock.
Paul Bache has presented these courses for many years on behalf of Scottish Craft Butchers and the certificates issued are recognised by the local authority environmental health officers.
Due to the current restrictions, we cannot hold face to face courses.
Therefore, we have decided to offer the course online during video meetings in April and May
The format will be 3 x afternoons (3 hours each session) on a Monday, Tuesday and Wednesday with a maximum of 7 places. Each candidate will have to attend all 3 sessions!
If you would like to find out more or register yourself or someone in your business on the course, please contact Claire on 01738 637785 or e-mail [email protected]

MRC Launches Three Brand New Red Tubs in their Flavour with Fire Range! 🔥
MRC have launched an exciting new Flavour With Fire range to their Red Tubs, designed to pack a serious punch and all exclusively available from Dalziel.

The range was created by their expert team, including Butcher Farrell, former Team GB member and now Butchery Specialist and Development Chef for MRC, who's extensive knowledge from travelling the globe added hugely to these new flavours.
The range includes:
• #33 Szechuan, Garlic & Chilli – Full of garlic, fiery Szechuan pepper, chilli, cinnamon and star anise, this is a punchy twist on classic Chinese flavours.
• #34 Fiery Buffalo – Rich and buttery with a warming chilli heat, discover the well-loved flavour of Buffalo with an extra kick of fire.
• #35 Caribbean Hot Pepper – A perfect mix of honey, sweet pineapple and fermented chilli flavours, with a bold kick from red peppers and scotch bonnet.
They are all now available to order from your local Dalziel Depot and included in the Prime Cuts promotion, make sure to tag @MRCFlava in your creations using #FlavaWithFire!

The Scottish Craft Butchers office in Perth is now closed following government guidelines.
We will be available to our members to answer any queries via email or by mobile phone and will be available out of office hours for any members wanting to contact us.
Our contact details are below

Gordon King: [email protected] 07917524313
Bruce McCall: [email protected] 07834490922