The Importance of Increasing a Homegrown National Asset

Scotland’s red meat sector is often spoken about in terms of farms, fields and livestock but its true footprint reaches much further. As highlighted in our 2025 Red Meat Industry Profile report, the sector is one of the most deeply rooted economic systems in rural Scotland, supporting around 40,000 jobs and generating record economic output of £3.5 billion while circulating value through communities every single day. To understand its contribution, we must recognise the full supply chain that keeps this national asset moving. 

Across Scotland, rural economies rely on the stability and vibrancy of that chain. Haulage firms, auction marts, processors, butchers, vets, feed merchants, engineers, local service providers all depend on a consistent flow of cattle, sheep and pigs. In many areas, these businesses are among the few year-round employers, providing skilled jobs that anchor local families and keep money moving through shops, trades and services. When livestock numbers fall, the shock is not confined to farms. It ripples through every stage of the supply chain, weakening the wider economic fabric and putting community resilience at risk. Our profile report underlines this clearly: the red meat supply chain is a network, and its strength lies in its integrated nature.

That connection is also central to Scotland’s domestic food security. Beef, lamb and pork remain staple proteins in households across the country, and Scotland’s supply chain provides a significant share of what Scottish and UK consumers rely on every week. Maintaining strong domestic production protects us from volatile global markets and ensures high standards of welfare, assurance and traceability – qualities defining the Scotch brands. 

QMS evidence shows that strengthening Scotland’s beef production would deliver clear economic gains while reducing future reliance on imports. Our modelling points to rising demand for beef from a growing population but a significant shortfall in supply up to 2030. To meet projected demand, the UK would collectively need to produce an additional 278,000 tonnes of beef beyond expected production levels, with Scotland’s share amounting to around 22,000 tonnes, the equivalent of 79,000 additional breeding cows. Achieving this growth could generate an additional £281 million in output and £76 million in GVA for Scotland’s economy – every year. Consumer sentiment reinforces this opportunity, with 90% of shoppers saying they would choose Scottish beef, lamb and pork even if imported alternatives were 30% cheaper. This signals strong public support for maintaining a sustainable domestic red meat sector. Red meat processing is a cornerstone of Scotland’s largest manufacturing sector: food and drink. Scotch Beef, Scotch Lamb and Specially Selected Pork are globally recognised premium products that carry the reputation of Scotland’s land and people. The processing and manufacturing stages of the chain add substantial economic value, support highly skilled jobs and drive export activity that brings income back into rural areas. For many communities with limited alternative industry, these businesses provide stable long-term employment and a foundation for local prosperity.

None of this can be separated from the way we steward Scotland’s landscapes. Grazing livestock help maintain the natural grasslands, habitats and biodiversity that shape the character of our countryside. But farmers can only continue that role if they have viable routes to market through hauliers, processors and local services. When parts of the chain contract become harder to secure, such as reduced abattoir capacity or haulage availability, producers face rising costs and fewer marketing options. In turn, that accelerates declines in livestock numbers, with real consequences for land use, biodiversity and the future shape of rural Scotland. Viable farms and viable supply chains must go hand in hand.

Scotland’s red meat sector is, at its heart, a national asset – economically, socially and environmentally. Its continued resilience depends on recognising the full breadth of the supply chain and ensuring that every link, from farm to processor to retailer, is supported to thrive. By strengthening that chain now, Scotland can continue meating our potential for generations to come.

This article is sponsored by Quality Meat Scotland.

www.qmscotland.co.uk