Cows to face DNA testing to find tastiest beef

By Rory Reynolds

THE producers of Scotland’s most famous beef are to carry out genetic tests in an attempt to rear a ‘superstud’ bull.

The Aberdeen Angus Society has turned to science in an attempt to speed up the length of time it takes to produce top-quality beef.

The society has commissioned the help of two pharmaceutical giants to test a method that could help farmers identify the bulls that produce the leanest calves using DNA.

Experts at Pfizer and Merial are to examine livestock samples, which could also lead to bulls with any physical defects being filtered out.

Ron McHattie, spokesman for the Aberdeen Angus Society, said that DNA testing would mean that the time is takes to produce lean, top quality beef could be rapidly speeded up.

Tesco beefs-up meat security as thieves target prime steak

By SHAUN MILNE

BULLISH thieves have forced supermarket giants Tesco to beef up security at its fresh meats counter as shoplifters target prime STEAKS.

Brazen shoplifters in Edinburgh have zeroed in on the Tesco Express store in Edinburgh’s busy Tollcross area making off with “armfuls” of meat, including the prime cuts.

A sign at the store reads: ‘Due to the increase in theft of fresh meat from this display, if you require any meat to purchase, please contact any member of staff.’

Some of the tasty haul would usually earn store bosses as much as £16.21 per kilogram for fresh sirloin steak.

MICHELIN STAR CHEF ALBERT ROUX OPENS FIRST SCOTS RESTAURANT: French Cuisine proves Highland hit

By KARRIE GILLETT

THE CHEF who counts Gordon Ramsay and Marco Pierre White as former pupils has opened his first restaurant in Scotland.

Multi-award winning chef Albert Roux is bringing his French style cuisine to a five-star hotel in Inverness.

And the 74-year-old insists Scottish produce will form the bulk of the menu – with local beef, venison and game making it into the kitchen.

Chez Roux was officially opened on Wednesday at the Rocpool Reserve with the legendary chef cooking for a booked-out restaurant.