TOP chefs have been given an insight into how to make the most out of Scotch beef and lamb and reduce waste.

During an event to mark the 10th anniversary of the Scotch Beef Club, the 25 chefs from leading hotels were joined by the Princess Royal who is honorary president.

They came from Scotch Beef Club members including The Balmoral, The Pompadour and Gleneagles and visited farmers and a processing plant before hearing from master butcher Viv Harvey.

They were shown how to make the most of the carcass by Mr Harvey at Cromlix House, Kinbuck, near Dunblane.

Mr Harvey was keen to ensure the chefs ordered the correct cuts of meat to minimise any wastage and that they also prepare it correctly so the customer gets the best product.

He told the chefs: "Our job is to put something fully wholesome onto the plate. If the farmer, abattoir and processor has done their job right then you don't want to spoil it by serving up bone splinters by using the wrong equipment."

The attendees at the event also ate a lunch made up of beef cut from intercostal muscle and lamb spring rolls from the same area between the ribs.

This was a bid to highlight the different cuts chefs can use, to bring added value to the animals farmers are producing.

Jim McLaren, chairman of Quality Meat Scotland, said: "You have had a first-hand insight into the skills of our farmers, processors and butchers.

"Their dedication and passion is vital to sustaining the global reputation of Scotch Beef and Scotch Lamb.

"Quality assurance, traceability and high welfare standards are also key to underpinning that reputation but it is the exceptional people who dedicate their lives to championing top-quality produce who ensure that future success."

Before the lunch the chefs had taken part in a 'hoof to hook' day to learn exactly where the meat they are cooking in restaurants comes from. They visited Meadowend Farm in Clackmannanshire which is run by Alan Turnbull in partnership with his parents, Jim and Nancy, and his brother Jimmy.

The Turnbulls run 125 suckler cows, mostly Limousin and Aberdeen Angus crosses, and finish around 300 cattle.

The chefs also visited Scotbeef's premises at Bridge of Allan. There they met Ian Galloway, owner of the business, and were given a tour and update on Beef Track, Scotbeef's red meat identification system.

Stuart Gray, from Montreal and a chef at Gleneagles, won the stock judging competition during the day.

The Scotch Beef Club was set up in 2004 with 50 founding members. It now has more than 300 members from around the UK who all serve quality Scotch beef.

l For in-depth news and views on Scottish agriculture, see this Friday's issue of The Scottish Farmer or visit www.thescottishfarmer.co.uk.