Oh you are offal but I like you say top chefs

The increasing importance of utilising all parts of the carcases of pigs, sheep and cattle is being highlighted in a new campaign by Quality Meat Scotland using top class chefs.

Michelin starred Tom Kitchin is involved in the growing trend for "nose to tail" cooking, with tripe, trotters and testicles back on the menu encouraging consumers to minimise waste by using every part of an animal and experiment with new ingredients.

The parts are also known as the "fifth quarter" and include heart, liver and kidney as well as tongue, cheeks and sweetbreads.

Kitchin, right, said he was passionate about nose-to-tail cooking. "I love experimenting with different and unusual cuts to maximise flavours."

During the past two years, Scottish red meat processors have turned the 2.2 million cost of safely disposing of non-carcase parts into a 13.3m revenue stream - a 15.6 million turnaround.

QMS has recently completed a project funded by the Scottish Government which saw specialists providing practical guidance to processors on harvesting and preparing the produce and optimising every part of an animal. Scottish processors are now leading the UK in capitalising on fifth quarter opportunities and also developing overseas market opportunities for offal.

Laurent Vernet, head of marketing at QMS, said: "If you buy Scotch lamb or beef you can be confident that every part of the animal has been raised to the same world leading assurance standards guaranteeing quality."