eat Trade Flows Firm in 2023

compared to a 1.4% contraction in breeding ewe numbers, extending the decline in lamb numbers over an eight-year period to 15% However, slaughter statistics point to a strong start to the processing season, with the kill up nearly 13% year-on-year through October and November, driven by a return to a more normal marketing pattern after a delayed schedule in 2021-22

Despite increased production and competitive prices, Beef + Lamb New Zealand trade data shows that in Q4 2022, New Zealand lamb export volumes fell by 2 6% compared to a year earlier. Interestingly, sales to China rebounded by 14%, almost matching the highs of Q4 in 2019 and 2020, whereas the volume shipped to Europe fell by 17%, suggesting a rebalancing of activity Moving into 2023, New Zealand lamb continues to look price competitive, with farmgate prices around 20% lower than in early 2022

In Australia, Meat and Livestock Australia are anticipating continuing recovery from drought in 2023, with good grazing conditions boosting producer confidence despite softer farmgate prices The other side to reduced farmgate prices is export competitiveness and coupled with higher availability and tight supply in New Zealand, this points to Australia's lamb processors becoming more active in export markets in 2023.

Iain added: "It should be noted that Australia's lamb shipments to the UK are restricted by a tariff-rate quota and, due to firm sales in 2022, any further increase in 2023 is likely to depend on the free trade agreement between the UK and Australia entering force and expanding tariff-free quota access "

Selected chefs from across the country recently put their 'Scotch' knowledge to the test as they attended Campbells Prime Meat at their facility near Linlithgow for an event on Scotch Beef, Scotch Lamb and Specially Selected Pork.

Hosted in collaboration with QMS, the objective of the day was to inform the ten chefs on the unique distinctions among the three Scotch brands and to clarify the parameters of what it takes to be classified as Scotch

Topics such as The Scotch Difference, assurance schemes, traceability, DNA testing, pricing, supply chain and breed specificity were discussed during the presentation by Gordon Newlands, Brands Development Manager at QMS

The attendees on the day included chefs from independent restaurants, restaurant groups and major stadium kitchens

Iain Brown, Campbells Prime Meat Director and Christopher Campbell, MDof Campbells Prime Meat, welcomed the chefs, along with factory manager Darrin Leslie and supervising butcher Jordan Hanley The presenters took guests on a culinary journey of Scotch Beef and Scotch Lamb, demonstrating different cuts and explaining which part of the carcasses they came from The chefs paid close attention throughout and were impressed by the showcase of cutting and seaming methods by the two master butchers

The final item on the agenda was a tasting lunch of all three proteins under the QMS umbrella: Scotch Beef, Scotch Lamb and Specially Selected Pork Campbells Prime Meats chef, Stevie Cheape, prepared Lamb racks, Pork fillet and Beef sirloin and fillet for the attendees to sample. The quality of the products, both in flavour and tenderness, were highly praised by all Gordon Newlands said: "The event was an engaging session that aimed to educate chefs on the unique distinctions between the Scotch brands and what it means to be classified as 'Scotch.'

Feedback post-event has been really positive from the chefs, so hopefully we can hold another event of the same calibre in the near future "

Iain Brown, Director at Campbells Prime Meat, said: "It was a pleasure to welcome the ten chefs to our recent Scotch brands event with QMS It was a successful session and provided valuable insights into all three Scotch products The showcase of cutting and seaming methods, as well as the delicious tasting lunch, highlighted the exceptional quality of these products We are delighted with the positive feedback we've had from those who attended "

Speaking post-event on LinkedIn, Stuart Aitken, Regional Culinary Lead at BaxterStorey, said: "A great insight into Scotch Beef and Scotch Lamb accreditation, which holds the coveted PGI status and rightly so Seeing the butchers do their thing never gets old, sadly a skill that is slowly leaving many kitchens I look forward to continuing our partnership "

Kieran Wight, Head Chef at Scottish Rugby Hospitality Elior UK, wrote: "Delighted to attend a fantastic collaboration with Campbells and QMS A fantastic insight into Scotch Beef, Lamb and Specially Selected Pork and the knowledge and experience from the skilled butchers Engaging with suppliers, ensuring the best possible product reaches us and learning about its background is key."