SCOTS butchers have vowed to defy a meddling Eurocrat who is trying to ruin their traditional mince and tatties. Brussels health commissioner Markos Kyprianou has banned
butchers from making mince with properly aged beef. For generations, Scots butchers have made sure their mince has plenty of flavour by using beef that has been hung for up to three weeks. But the Cypriot wants to make sure French foodies don’t poison themselves when they eat raw steak tartare. Scotland’s meat producers say his edict threatens to make traditional mince tough and tasteless. Andy McGowan, of trade body Quality Meat Scotland, said: “The new rule is clumsy and it will have a major impact on one of Scotland’s favourite meals.” Leading butcher Duncan McKenzie, president of the Scottish Federation of Meat Traders Association, said Kyprianou’s order was “European bureaucracy gone crazy and butchers are being made to suffer.” The Daily Record 13/7/06.
butchers from making mince with properly aged beef. For generations, Scots butchers have made sure their mince has plenty of flavour by using beef that has been hung for up to three weeks. But the Cypriot wants to make sure French foodies don’t poison themselves when they eat raw steak tartare. Scotland’s meat producers say his edict threatens to make traditional mince tough and tasteless. Andy McGowan, of trade body Quality Meat Scotland, said: “The new rule is clumsy and it will have a major impact on one of Scotland’s favourite meals.” Leading butcher Duncan McKenzie, president of the Scottish Federation of Meat Traders Association, said Kyprianou’s order was “European bureaucracy gone crazy and butchers are being made to suffer.” The Daily Record 13/7/06. 
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