The skills of those involved in the production of top-quality Scotch Beef were showcased last month at an event attended by HRH The Princess Royal.
Master butcher Viv Harvey demonstrated a range of alternative cuts - including Featherblade, a forequarter cut traditionally used for braising, and D Rump, a large cut from the top of the leg and rump, comprised of at least five muscles of varying tenderness.
Princess Anne said the event had demonstrated the "underuse of a very valuable resource and the need to make use of the whole carcass".
Jim McLaren, chairman of Quality Meat Scotland, said the overall aim of the London event had been to reinforce the message about what made Scotch Beef special and to encourage chefs to think more about the meat products they chose.
"Each link in the supply chain involved in the production of Scotch Beef - from farmer to processor and butcher - has a very important role.
"By using innovative techniques, it is possible to make the most of every single cut that comes from a carcass. It is important to remember that every part of a carcass that qualifies to be sold as Scotch Beef shares the same quality assurance. This covers the animal from birth to slaughter, and the animal must also have been born, reared and slaughtered in Scotland."
QMS also launched a new Scotch Beef steak guide, which pictures prime cuts of meat and details the texture, flavour and characteristics of each steak.