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Future Challenges for Orkney Beef - Special SAC Farmers Day at Harray

SAC News Release Ref. No: 11N128
Published: 18 Oct 2011

Beef cattle on Eefie Hill, Orkney (opens in new window)

Orkney is proud of its beef, but with fast changing consumer demands and ever rising production costs beef producers cannot afford to be complacent about how they do their job or maintain their reputation. So on Tuesday 1st November everything about Orkney beef, from taste to temperament, will be put under the spotlight at Harray, when SAC (Scottish Agricultural College) holds a special on-farm event for all those involved in the beef production chain.

A morning on Maesquoy Farm, courtesy of Edwin Sinclair will be followed by afternoon sessions in Harray Hall where, amongst other things, farmers can even try their hand as meat tasters. The event is supported by Orkney Beef Ltd., Birsay Farmers, Orkney Auction Mart, Scotbeef Ltd., and JW Tait. It will be opened by Jonathan Cowens, SAC Director of Consulting. 

The four presentations on the farm will address efficiency and environmental issues. Simon Turner of SAC will explain how bad handling of cattle can stress the livestock and affect product quality. Meanwhile his colleague Jimmy Hislop will consider the role traditional beef production can play in addressing climate change and other environmental pressures. Effective and economic feeding regimes will be outlined by Willie Thomson from feed company Harbro, while large scale beef producer, Bruce Walker from Aberdeenshire, will discuss efficient production to meet market requirements.

After lunch, in Harray Hall, SAC’s Ian Pritchard will take on the role of celebrity chef and lead a meat tasting and scoring competition. Who can identify Orkney beef from the others on the market? After a little bit of fun it will be back to more serious issues, such as meeting the needs of the supermarkets, large customers with demanding standards. Andrew Loftus, Farm Operations Manager from the company processing the meat for William Morrison will explain. Finally, Kev Bevan from SAC will give the background to the current buoyancy in the beef sector.

To book a place and help the organisers plan the catering please contact 01856 872698.

SAC acknowledges the support for Knowledge transfer from Scottish Government and the Scottish Funding Council.

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News Release Issued By

Mr Ken Rundle
Senior Communications Officer
SAC (Scottish Agricultural College) Work SAC, King's Buildings, West Mains Road,
Edinburgh
EH9 3JG
TelWork 0131 535 4196

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