Despite the ‘consumer eating experience’ being key to selling prime beef cuts, there is currently no UK industry consensus on a metric for this. Intramuscular fat (IMF) is, however, known to have a positive influence on eating quality and a visual assessment of IMF has been successfully adopted within both American and Australian beef supply chains. This method, therefore, holds promise when serving a discerning customer base such as that of MacDuff1890. Together with its dedicated producer group and in partnership with SAOS and SRUC Research, MacDuff1890 embarked on research to test how a similar system might work within a Scottish beef producer supply chain.
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