Topics covered, among others, included the importance of asking for the correct product specification; the value of building strong relationships with butchers; and making the most of the Scotch beef purchased.
Alternative cuts were demonstrated to the chefs by master butcher Viv Harvey, who showed a range of cuts from the Featherblade, which is a forequarter cut traditionally used for braising, to D Rump, a large cut from the top of the leg and rump comprised of at least five muscles, of varying tenderness.
Of the workshops QMS marketing manager Margaret Stewart said: "By using innovative techniques, such as the skills Viv has been demonstrating to the chefs this week, it is possible to make the most of every single cut that comes from a carcase.
"It is important to remember that every part of a carcase, which 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."