Suckler Calves & Distillery By-Products


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Suckler cows are a key feature of the rural economy on Skye, and this event will provide the most up to date practical advice about improving the efficiency of the suckler cow, and how to get the best results from using readily available distillery by-products (i.e. draff).   SkyeConnect and SAC Portree are delighted to sponsor a recipe competition using Skye Beef and this will be presented at the start of the FAS event – allowing crofters and farmers to see just how enthusiastic chefs are about their product!

There will be a premier of the ‘Whisky and Beef: A Partnership – the Skye Draff story’ video and a talk from Caroline Millar about marketing our businesses.  We will also explore the biodiversity and landscape benefits of cows in Skye.

There is buffet supper (of Skye beef obviously!) from 6.30 pm, feel free to come along at either 4pm, 6.30pm or 7.30pm.

Key take home messages from the event will include:

How cattle are key to the High Nature Value Farming and the creation of the natural landscape – valued not only for its biodiversity but also as a key part of the Skye rural economy.

How to get maximum value from feeding draff from local distilleries.

The importance of suckler cow body condition.  Crofters and farmers will be able to hone their condition-scoring skills using the life-size cattle models.

Adding value to beef, marketing of local beef, and what’s involved in retailing beef.

There will be a wide variety of stalls covering other aspects of crofting, including sheep, pigs and poultry.

*To sample some of the unique draff-fed Skye beef in the winning recipe, you can attend an event  by SkyeConnect on the 18th of November – go to //www.skye-connect.com/events/autumn-conference for more information.

Booking

If you have a Business Reference Number (BRN), please enter it here (6 digits)

Ticket Price Quantity
Skye Beef 2019 £0.00 Sold out

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