Quality Meat Scotland Podcast
Spanning topics including market trends, brand communications and industry development projects, the Quality Meat Scotland podcast will draw together sector experts with farmers and stakeholders to hear their views and the all-important facts about the Scottish Red Meat industry.
Podcasting since 2020 • 98 episodes
Quality Meat Scotland Podcast
Latest Episodes
Series 12 Episode 12 - Behind the Scotch Label: Stories from the Summer Campaign
In this episode of the QMS Podcast, Kate reflects on a busy month of activity, sharing key meetings, industry takeaways, and a look ahead to what’s next for QMS, including our presence at Anuga in October. Abby brings market insight, exploring ...
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Season 12
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Episode 12
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48:05
Series 12 Episode 11, Strengthening Local Processing: The Future of Private Slaughter in Scotland
In this episode, Claire interviews Jenny McKerr, who discusses her role as Private Kill Coordinator at Quality Meat Scotland. They explore the challenges facing abattoirs in Scotland, the importance of private kill for local markets, and the ne...
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Season 12
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Episode 11
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43:16
Series 12 Episode 10 - Red Meat Industry Profile Special
This bonus podcast episode delves into the latest findings from Quality Meat Scotland's Red Meat Industry Profile 2025, highlighting record economic contributions, challenges in livestock numbers, and evolving consumer behaviours. Ian Macdonald...
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Season 12
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Episode 10
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31:13
Series 12 Episode 9 - Meating Our Potential: Confidence, Collaboration and the Future of Scottish Red Meat
In this special episode, Claire is joined by Neil Wilson, Executive Director of the Institute of Auctioneers and Appraisers in Scotland (IAAS), to explore the Meating Our Potential campaign and what it means for the future of Scotland’...
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Season 12
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Episode 9
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46:11
Series 12 Episode 8 - Meating Our Potential: Unlocking Opportunity
In this podcast episode, Crawford Niven shares insights into his farming journey in central Scotland, discussing the balance between arable and cattle farming, the growth of his farm shop and butchery, and the importance of community engagement...
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56:52