10-year dry spell at an end at last for Millers

A SCOTTISH meat plant is welcoming potential European customers to its site in Grantown on Spey to talk about exporting their product to Germany and Switzerland after a 10-year wait


Millers of Speyside, suppliers of premium Scotch beef, lamb and pork from the Scottish Highlands has resumed its export business, since the ban on exporting beef was lifted last month, with existing customers in Antwerp, Brussels, Moskroen, Bonn, Sweden and Greece. Sales and marketing executive for Millers of Speyside, Susan McGregor, says: "Visits to the factory in Grantown on Spey from European buyers, both existing and new have resulted in overwhelming interest, on which Millers intends to expand upon over the coming months.

"The quality cattle from the local area and the maturation techniques employed by Millers have proved a great attraction to the buyers from the very top end of the market in western Europe." She added the branded beef was prepared from carefully selected Scotch Beef, locally sourced and matured on the bone before preparation for full flavoured and tender results. The company is now adding value to the catering side of the business by introducing sausages and bacon to the product range. At first sausages were sold to just one restaurant chain but are now being rolled out to other businesses including hotels across Scotland.

Susan said: "We produce pork and herb sausages as our main seller and use only the pork belly in their production. When producing the back bacon we use the pork loin. By using whole cuts of meat we can ensure our customers that no connective tissues etc are used in the production of their products."

Beef sausages are prepared using forequarter cuts of meat. "It was a learning curve for everyone involved and we have already upgraded the capacity of our machinery once. It is hoped we can further expand this market and over time introduce different varieties to customer requests."


A group of Scottish organisations is co-sponsoring a one-day event, on 13 June, that will look at practical opportunities for delivering improvements in health, welfare and production on Scottish livestock farms.The co-sponsors of the event include NFU Scotland, the Moredun Research Institute, SAC, Quality Meat Scotland and the Scottish Executive. The event will be hosted by John and Margaret Cameron of Balbuthie Farm, Kilconquhar, Fife. Entry is free and open to all farmers.