Scottish beef producers reap rewards from Caledonia Crown

Callum Kennedy

Scottish beef producers are reaping premiums from Caledonia Crown, one of the industry’s most recently established added value branded initiatives trading direct with high value markets in London and south east England including Harrods and Harvey Nichols, and to leading chefs including Raymond Blanc. The venture is also scheduled to expand in to the European export market.

Sales of Caledonia Crown beef have doubled year on year since the brand was launched by Highland Meats two years ago, and premiums are being paid on a weekly throughput of between 100 and 200 selected carcases, explains Highland Meats general manager, Niall Brennan


Cattle close to finishing at North Cowshaw

“We were aware of the strength of the Scottish brand, and the fact it is synonymous with the finest eating quality beef. Our research determined there was a niche market opportunity in affluent city areas, and in response we developed the premium brand, Caledonia Crown which we believe reflects those Scottish brand values and delivers consistently beef of the highest quality, flavour and wholesomeness,” he says.

“We pride ourselves on being able to guarantee all our beef from farm gate to plate. Our minimum requirements are for cattle to be conceived, born, reared and finished in Scotland. Furthermore, each beef unit must be a member of the Specially Selected Scotch Farm Assurance Scheme.

“So far we have focused on trading direct to the top end food service, retail and catering butchers in the south, however we are aware we have yet to fully saturate that affluent city marketplace within the UK. We are also looking forward to the export market developing and exploiting sales opportunities in Italy and throughout northern Europe.”

Cattle destined for the Caledonia Crown initiative are required to grade R or better, fall in to a strict weight band and have a certain fat level. In return, producers are paid a premium over the average weekly market price. Each carcase is hung traditionally on the bone for 10 to 14 days. Chilling and maturation is controlled carefully to ensure optimal tenderness and eating quality is achieved consistently.

Among Caledonia Crown’s suppliers is Callum Kennedy who last year finished a total of 300, mainly Charolais crosses within the initiative’s weight band and specification. Over 200 heifers finished at an average 345kg, while the remaining 90 steers averaged 385kg. They are graded in the 4L, with a balance in the –U and R brackets.

“Callum is a professional finisher from whom we have sourced cattle from for several years,” says Highland Meats’ buyer, George Brown. “We can depend on him to deliver an appreciable volume of beasts in particular for our precise requirements for Caledonia Crown: they are uniform not only in weight and specification, but they also have length which is essential for us to maximise the number of cuts from the loin. In addition, they are tight bellied which lends to an extra 10kg to 12kg carcase weight and up to 3% KO.”

Finishing cattle is the core enterprise North Cowshaw, Callum’s 350 acre owner occupied LFA unit based at Sheildhill, Lochmaben, near Lockerbie, with a further 30 rented acres nearby. “This is a stock rearing unit with few alternatives, apart from a sheep enterprise,” Callum explains. “We run 400 Texel cross ewes, lamb them to Suffolk in February, and finish the majority off milk and grass to 22kg to 24kg deadweight by mid May in order to hit the early market, maximise p/kg and ease up the grazing for the cattle.

“The beef enterprise has gradually expanded over the last 20 odd years to its current scale with accommodation from 300 head. We buy in nine to 11 month old weaned calves from selected marts over a four week period in September and October,” he says. “We believe in investing in quality stock with the ability to demonstrate growth potential and finish on an extensive system within 11 months of arrival.

“The last 12 months have been very satisfactory in that we had access to buy some extremely good quality Charolais cross calves. In fact during the last 10 years, it has been noticeable that suckler men are grasping the opportunity to use much better Charolais bulls, ones that combine a high Beef Value with a good Calving Value, and they’re leaving calves that achieve an additional 50kg deadweight in the same finishing time period.”
This year the sheds at North Cowshaw are filled with virtually 100% Charolais crosses – 210 heifers and 90 steers. “Charolais sired cattle are preferred to the extent, we phased out buying virtually all other Continental and native sired beasts. They have that unbeatable weight for age and also the ability to finish within Highland Meat’s top specification for the Caledonia Crown venture,” Callum explains. “Initially we bought in other Continental crosses, however we found it took longer to reach target finished weight, and by then they had put on too much fat and were penalised on grade. Charolais crosses are also much quieter to work with.”

When it come to damline, then Callum says he prefer to buy calves out of Simmental cross cows. “These calves tend to have had plenty of milk to maximise early growth potential and they’ve a good frame which we focus on growing in the shed over winter in order to provide maximum potential for muscle growth once they’re turned out to grass.”

He adds: “We have a system in place delivering a premium product which is proving to be sustainable under the new regime. It’s a system that is providing us with sufficient confidence to consider the future, and continue our expansion policy, take on more land to enable us a higher turn over of Charolais cross cattle and achieve greater economies of scale.”


Highland Meat's George Brown with right, Callum Kennedy