Scotch Premier Meat Limited was created in 1993 and quickly established an internationally renowned reputation for quality and service.
Today, the company is one of Scotland's leading suppliers of naturally reared, high quality beef, lamb and pork to the retail and catering industry. Scotch Premier has 8 steps of showing the full product traceability, Here are the 8 steps with a brief explanation of each step.
Step 1:- Livestock Registration.
The process of establishing the provenance of stock begins immediately after calving when new born calves are registered with the British Cattle Movement Service (BCMS). All registered animals get a unique ear tag and passport which start the product trace ability.
Step 2:- Procurement Procedures.
The process of establishing the trace ability of Scotch Premier products starts with our procurement staff. Each member of our procurement team knows the farmers from which we acquire the high quality stock and will know the feeding regime which has been used on each farm.
Step 3:- Livestock Documents.
When dispatching livestock the farmer/consignor must include a Valid Cattle passport and a completed and signed Cattle declaration form. No livestock will be dispatched without these documents.
Step 4:- Livestock Haulage.
All livestock with there documentation will be transported to the abattoir by hauliers that have been approved by the Scotch Premier Meat Limited.
Step 5:- Lairage Procedures.
The custom built lairage has been designed to minimise pre-slaughter stress. All passports are checked to make sure the cattle is under 30 month limit, after checks are made livestock is then ready for processing.
Step 6:- Processing Procedures.
All passports are checked before processing when all checks have been made for the corresponding cattle processing will happen.
Step 7:- Product Grading.
After processing the Meat & Livestock commission grade the carcass and identification labels are affixed to the carcass. No plastic tags are used.
Step 8:- Product Identity.
ID tags are then produced telling the butcher all the information they need to know on the cattle (Farmers name, Ear Tag number, Weight and Grade etc..)