I’m on that subject of meat again. In my opinon most meat produced in the British Isles is special. You can ruin the best meat is the world though if it isn’t butchered or cooked correctly. Having said that there is definately something extra special about Scottish reared Cattle and Lamb especially if matured correctly.
Since the 19th centuary its been said that livestock reared on the pastures of Mainland Scotland, West Coast, Orkney and the Shetland Isles has a distinctive quality, taste and tenderness.
It’s now available nationwide but I would by it from your Butcher rather than a supermarket. While their beef and lamb may be Scotch quality the Butchering certainly isn’t and don’t get me started about vacuum packed meat. It may make the product last longer but it does nothing for the quality of the meat. You want Beef that has been hung on the bone, boned out (or left on if rib) and packed the day of sale.
More info on compliance here.
As its readily available use your local Butcher.
Here’s some specialists who sell online.
Simon Howie. thescottishbutcher
“The Scotch Beef Club” has links and advice on restaraunts throughout the UK.
Lots more info on the different breeds and areas here. visitscotland