Red meat from Scotland captures so much that is good about the country – the clean air, the rich soils, the lush grass and the wonderful variety of breeds that are associated with different regions from Shetland to Galloway.
Scotch red meat bought and cooked locally can provide a wonderful insight into the land with its unique characteristics and unrivalled tastes. It can take you on a regional journey through the senses to discover more about the country and its produce.
From mouth-watering beef steaks reared in the glens of Grampian to succulent lamb raised on heather moorlands, Scotland’s fantastic landscapes offer up much more than scenic delights, they support, shape and affect the lives of livestock that are born and reared here.
Scotch Beef is the flagship brand of the Scottish red meat industry. Popular breeds include the native Aberdeen Angus and continentals such as Limousin and Charolais.
Over the centuries, lesser-known native Scottish cattle breeds have evolved to thrive in Scotland’s challenging environment, and today they produce excellent firm, but tender beef that is renowned worldwide.
Aberdeen Angus is one of the most famous of Scotland’s beef breeds. The beef sourced from these cattle is famously lean and juicy. Aberdeen Angus bulls are widely crossed with other breeds to produce firm marbled meat, full of flavour.
Possibly the most recognised breed in the world thanks to their iconic horns and long coats, the famous Highland Cattle originated from the West Coast of Scotland as early as the 18th century. This hardy breed can adapt to thrive in different climates and farming systems making them popular with breeders and beef producers. Beef from Highland Cattle is succulent, full of flavour and very tender thanks to it having just the right amount of marbling throughout.
This hardy breed is one of Scotland’s oldest native breeds originating from the Borders of Scotland. They thrive on both hill farms and lowland farms and improve the natural grasslands through grazing areas with excess roughage. Galloway cattle produce a natural, flavoursome beef popular with butchers and consumers alike.
Belted Galloway is a traditional Scottish breed of cattle which originates in the harsh upland climate of the Galloway hills in beautiful south west Scotland. The ‘Beltie’ is well-equipped to thrive outdoors in any climate. One of the most visually distinctive breeds of cattle, its many merits lie not only in its unique appearance and good nature, but also in its hardiness and top-quality beef.
Originating from the Island of Luing off the west coast of Scotland, this breed has grown in global popularity since it became an officially recognised breed in 1965. Luing produce a top-quality product with a distinctive flavour and tenderness.
Sheep farming is a fundamental part of Scotland’s agricultural economy. Across Scotland, much of the upland grazing is on open land that has never been cultivated and is therefore totally natural and ideal for sheep. The most popular breeds are well-suited to modern hill farming and produce hardy lambs with a naturally delicious flavour due to their foraging-based diet.
This adaptable breed is predominantly reared on heather and moorland grasses where they work in harmony with nature to manage the natural landscape. It produces meat that is succulent, tender and flavoursome.
A cross breed from the Scottish Blackface and the Blue Faced Leicester, this low maintenance breed produces high quality prime lamb cuts which are much desired across Europe.
Originating from the borderlands of Scotland and England, this breed can be traced back to as early as 1372. Cheviots are well-suited to modern hill farming and produce hardy lambs that offer naturally delicious meat.
Find out where to source authentic Scotch Beef, Scotch Lamb and Specially Selected Pork in retail and restaurants.
Scotch Beef Club restaurant members are proud to serve Scotch Beef which is traceable and quality assured on trust Scottish farms.
Let us take you on a journey into what makes Scotch Beef, Lamb and Pork so special, and how we produce such high-quality meat that’s renowned and enjoyed worldwide.