Dunfermline Athletic

BUTCHERS DO BATTLE FOR SCOTLAND'S TOP SAUSAGE AWARD

Monday, 18th Mar 2013

On 15th March Scottish butchers were battling it out to win a brand new award for Scotland’s top premium sausage.

Lucky judges at the “Craft Butchers Premium Sausage Awards”, supported by Quality Meat Scotland, sampled more than 100 of the country’s finest sausages.

Premium sausages are defined as sausages with a meat content of more than 72%. Premium beef sausages are required to be made from a minimum of 85% visual lean meat and pork sausages, 80% lean meat.

Lucky judges at the “Craft Butchers Premium Sausage Awards”, supported by Quality Meat Scotland, sampled more than 100 of the country’s finest sausages.

Premium sausages are defined as sausages with a meat content of more than 72%. Premium beef sausages are required to be made from a minimum of 85% visual lean meat and pork sausages, 80% lean meat.

Butchers from around the country entered their top sausages which were judged for their performance under a range of criteria including: taste and flavour; palatability; appearance; texture; and general appeal.

The vast range of innovative sausages tempting the judges and showcasing the creativity of Scottish butchers included ingredient combinations such as pork and Dundee marmalade, pork, sweet chilli and lime and pork and toffee apple. The line-up of beef sausages included beef, cheese and jalapeno, beef with Dijon mustard and beef, tomato and mozzarella.

The winners will remain under wraps until they are announced at the Scottish Meat Trade Fair in Perth on Sunday 12th May by which time results of analysis will be able to confirm that the winners have the required meat content.

Jack Broussine, Marketing Executive with Quality Meat Scotland, explained the background to the new awards.

“Many butchers have responded to requests from their customers for higher meat content sausages and we feel they deserve recognition for their innovation and product development,” said Mr Broussine.

A recent survey of butchers by QMS revealed 92% of butchers’ shops experienced increased footfall in February (23 Jan – 23 Feb) following the media coverage of the horsemeat issue. Additionally, 95% said customers have been taking a greater interest in the source of meat.

Douglas Scott, Chief Executive of the Scottish Meat Traders Association, welcomed the fact that more and more consumers are discovering the creativity and innovation to be found inside their local butchers’ shop.

“Butchers are keen to ensure their new customers continue to shop with them and the fantastic range of top quality sausages put forward by butchers for today’s event sends out a very positive message about the combination of knowledge, traditional skills and innovation offered by our butchers.”

Lucky
judges at the “Craft Butchers Premium Sausage Awards”, supported by Quality
Meat Scotland, sampled more than 100 of the country’s finest sausages.



Premium
sausages are defined as sausages with a meat content of more than 72%. Premium
beef sausages are required to be made from a minimum of 85% visual lean meat and
pork sausages, 80% lean meat.




Butchers from around the country entered their top sausages which were judged
for their performance under a range of criteria including: taste and flavour;
palatability; appearance; texture; and general appeal.



The
vast range of innovative sausages tempting the judges and showcasing the
creativity of Scottish butchers included ingredient combinations such as pork
and Dundee marmalade, pork, sweet chilli and lime and pork and toffee apple. The
line-up of beef sausages included beef, cheese and jalapeno, beef with Dijon
mustard and beef, tomato and mozzarella.



The
winners will remain under wraps until they are announced at the Scottish Meat
Trade Fair in Perth on Sunday 12th May by which time results of
analysis will be able to confirm that the winners have the required meat
content.



Jack
Broussine, Marketing Executive with Quality Meat Scotland, explained the
background to the new awards.



“Many
butchers have responded to requests from their customers for higher meat content
sausages and we feel they deserve recognition for their innovation and product
development,” said Mr Broussine.



A
recent survey of butchers by QMS
revealed 92% of butchers’ shops
experienced increased footfall in February (23 Jan – 23 Feb) following the
media coverage of the horsemeat issue.
Additionally, 95% said customers have been taking a greater interest in
the source of meat.



Douglas
Scott, Chief Executive of the Scottish Meat Traders Association, welcomed the
fact that more and more consumers are discovering the creativity and innovation
to be found inside their local butchers’ shop.



“Butchers
are keen to ensure their new customers continue to shop with them and the
fantastic range of top quality sausages put forward by butchers for today’s
event sends out a very positive message about the combination of knowledge,
traditional skills and innovation offered by our butchers.”





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