Carving out a new career

Scotbeef, which has supplied Marks and Spencer with meat for more than 40 years, has launched a new apprenticeship scheme which is giving local teenagers and the long term unemployed the chance to learn a new skill. How to save on cheap cuts BRISKET, ham hock, neck end and oxtail might not have the charm of fillet or rib roast - but they can be pounds cheaper and just as tasty as the prime cuts.

Researchers have found that the cuts of meat our grandparents regularly ate are ignored by today's under-35s - even though they are considerably cheaper.

Waitrose says choosing old-fashioned cuts such as beef skirt, ham hock and pigs' trotters can help ease the burden on our wallets According to the supermarket's figures, a leg of lamb costs around £7.49 per kilo, but a shoulder just £4.89.

Feather steak, a cut from near the shoulder blade, costs £7.99 per kilo, £10 cheaper than rump.

Other cuts worth looking at are Hereford brisket, a good alternative for a befef roast, skirt, which tastes like steak, and chicken thighs instead of breasts.

A Waitrose spokesman added: "Many of these cuts have gradually fallen out of fashion in favour of the more familiar sirloin, rump or loin.

"Not only do these old-fashioned cuts represent great value for money, but they are also full of flavour."

The Queenslie firm has introduced butchery apprenticeships to meet the double problem of growing demand and an ageing workforce.

Despite an increase in interest in good food in Scotland, there is a serious shortage of butchers.

Scotbeef have taken on seven apprentices from the local area with another 12 set to start later on in the year.

Sheila Gray of Scotbeef, said: "We moved into new facilities around two years ago and part of the plan was to create a new apprenticeship programme.

"There are 150 people working here and we supply almost every big supermarket chain in the country, from the Co-op to Marks and Spencer.

"We're part of Jobcentre Plus' Local Employment Partnership; a scheme to give local people the skills and the chance of getting a job and building a career.

"We're a local business so it is good to give people from the area a chance."

According to Jobcentre Plus, half of the adult population in the East End have no qualifications, and most complain about the lack of work experience and lack of relevant skills, which leads to poor confidence levels.

As part of the LEP programme, all of Scotbeef's apprentices were given work experience before being taken on for a week's trial.

Butchers' apprenticeships have changed over the years. Around 20 years ago an apprenticeship would take around four years.

Scotbeef's apprentices get a primal butchery apprenticeship - which deals with more straightforward butchery techniques - which will take up to two years to complete.

The scheme should help the business ensure a steady flow of young, skilled workers. Most butchers with the firm are now middle aged and there are few young butchers out there to replace them.

Scotbeef's initiative contrasts with the fortunes of its local competitors; a number of rival food firms have closed or laid off staff. Dutch-owned Vion has just shed 150 jobs at their nearby Cambuslang food processing plant.

Sheila added: "A year ago we struggled to find people to take on as apprentices. There were few suitable candidates and few people were interested.

"In recent months we have been inundated with people looking for work - many have been made redundant. We have even had people pass hand written notes to our security guards asking if they can give them to management."

She added: "We are in a very positive position.

"This is just the start of our apprenticeship programme. We hope to take on another dozen this year."

Scotbeef's new apprentices are getting involved in the profession at a time when media interest in good food is at an all-time high.

Gordon Ramsay has been beating the drum for butchers in his F Word show. The Michelin-starred chef's grandfather had a butcher's shop near Clydebank.

And the BBC have confirmed that they are launching a televised competition called Young Butcher of the Year.

Stephen Birrell, 25, from Dalmarnock, and Ronnie Stewart, 26, from Sandyhills, are two of the current batch of apprentices.

Stephen said: "It's been a great opportunity. I walk in from Dalmarnock every morning to start my shift here. It takes me an hour, but it is worth it for the chance to get these skills.

"For once I won't be just looking for any job. I'm now workind towards something."

Ronnie agrees - and has even seen the job affect other aspects of his lfe.

He said: "I now look at what I'm eating!

"I can tell a good cut from a bad cut now. We're only three months in, but it has been brilliant. I'll stick with this." Take a butcher's . . . four of the best

W CRANSTON, 134 Nithsdale Road, Pollokshields, 0141 423 0365 ONE of the oldest butchers in Glasgow, Cranston's has been in operation since 1885.

A board hanging on the back wall of the shop carries the names and dates of service of five generations of Cranston men who put meat on South Side tables for 120 years.

It was in the Cranston family until 2005 when it was sold to a former apprentice.

POLLOK WILLIAMSON, 21 The Foregate, Kilmarnock. 01292 618 644 IT might have a flash of tartan in its window, but Kilmarnock's Pollok Williamson has built up a reputation for its American flavours.

The 30-year-old business, a member of the Guild of Quality Butchers, has won over of countless meat lovers with its American style, dry-aged steaks.

RAMSAY OF CARLUKE, 22 Mount Stewart Street, Carluke, 01555 772 277 EVER looked closely at the packaging of the bacon or black pudding that Gordon Ramsay, Jamie Oliver and almost every other TV chef across the land use on their shows? It is usually blue, with Ramsay of Carluke written upon it.

The Lanarkshire butcher is one of the biggest names in the food industry, beloved of professional chefs everywhere. Seafood Rick Stein even named the firm as one of his food heroes on his BBC2 show.

A family run firm, there isn't enough space in their glass fronted shop for the shelfloads of awards the company has won.

S COLLINS AND SON, 7 Lindsaybeg Road, Muirhead, North Lanarkshire, 0141 779 2028 COLLINS might be a big name in publishing, but in butchery circles they are brilliant with bangers.

The 30-year-old firm has picked up award after award for what it does with sausages - and its pies too. But don't expect Mr Collins, Senior or Junior to let you in on the secret ingredients behind their winning recipes.

And as a boost to local farmers - most of the meat served up is locally sourced. We'll give you what you can't get from a supermarket

ONE of the city's most famous butchers, Andrew Gillespie at Anniesland Cross, isn't surprised to see a boom and a renewed interest in the industry just now.

Jim Whitelock, manager at the 100- year-old shop, says he has seen an increase in customers.

"Work, to be honest, is good at the moment.

"Whether or not it is to do with the recommendations of celebrity chefs or not, but we are finding a lot of younger people coming in making orders these days.

"If you're a young, single person then you can come here and order one steak, or get something cut your way, or get a smaller amount of something - which you can't do at the supermarket.

"Don't get me wrong, a large part of our customer base is older customers who have been coming here for years.

"They come in, they know everyone, we know their regular order and there is some chat and a friendly face.

"And for any customer, I think coming to a butcher is sometimes a special experience.

"We get a boom in the run up to Valentine's Day and Christmas with people getting something for a special meal.

"And that's where you see the importance and the skill of a butcher.

"We can tell them how they can use their meat and what it will be best used for.

"You can't get that from a supermarket."