Make Sunday special

A roast with all the trimmings is always a pleasure and deserves the best-quality meat you can find

sunday lunch is the most anticipated meal of the week – it’s the perfect time to catch up with family and friends and enjoy a deliciously tender joint of beef, complete with crispy roast potatoes and feather-light Yorkshire puddings. That’s why quality is so important when choosing your meat. Scotland has a proud history of producing excellent beef, and Scotch Beef has long held the coveted PGI (Protected Geographical Indication). This EU scheme protects and promotes top-quality traditional and regional foods so you can be sure of buying the highest standard every time. All cattle are born, reared and processed in Scotland to high animal welfare standards using natural production methods that are fully traceable to the farm of origin.

Scotland’s hill livestock farmers typically raise both cattle and sheep, which benefits the landscape’s biodiversity, too. The farms often remain in the same family for years, allowing skills to be passed down through generations and ensuring a quality product. The farmers choose the best breeds to perform well in their rugged environment and changeable climate, including the Aberdeen-angus, renowned for its tenderness, and Highland cattle, known for their marbling and succulence.

To guarantee that your beef makes the ultimate roast, look for the Scotch Beef PGI logo at butchers and supermarkets.