There are many breeds of Scotch beef, but the most famous breed is probably the Aberdeen Angus, which, more than a cattle breed, is a brand in its own right, renowned for its tenderness, flavour and juiciness.
To be classed as Scotch beef, the meat must have PGI (Protected Geographical Indication), which indicates the cattle have been born, raised and slaughtered entirely in Scotland. Orkney cattle are fed on the island’s grass pastures, producing a certain character in the meat. Orkney beef also retains special European protected status, and only the highest quality is selected to be Orkney Island Gold. Orkney Island Gold Scotch beef is matured on the bone for a minimum of 10 days and only sold to independent butchers, not supermarkets or chains.
The Scotch Beef Club is a group of restaurants that serve Scotch beef and will promote it clearly on their menus. The club is by no means exclusive; it is open to any restaurant that uses Scotch beef and is able to provide full traceability for the beef it uses, and show a commitment to doing so.
The neck and shoulder area of Scotch beef is a cheaper cut, suited to being diced and cooked slowly in methods like stewing,
Scotch Beef Recipes:
- Fillet of Aged Scotch Beef with Mull cheddar dauphinoise and sautéed spinach by Tyron Ellul
- Braised Scotch beef cheek with roast Jerusalem artichokes by Brian Maule
- Poached Scotch beef, savoy cabbage and pickled carrots by Brian Maule
- Pastilla Spiced Scotch Beef with Pak choi and Sesame by Brian Maule
- Roast sirloin of Scotch beef in a bone marrow crust with truffled dauphine potatoes, glazed shallot, hispi cabbage and parsnip puree by Geoffrey Smeddle