A Strichen butcher was among a select gathering of top butchers from throughout Scotland who congregated at Murrayfield to ensure Scotland’s star rugby players are fuelled by first class Scotch meat.
Hebbie Fowlie of Bert Fowlie Butchers in the High Street attended the pitch-side ceremony to present the players with vouchers for Scotch Beef, Scotch Lamb and Specially Selected Pork.
With just a few weeks to go before the Scotland squad departs for New Zealand, the players who have shown exceptional endeavour in training were awarded the top class meat prizes by Mr Watt and the other butchers.
During the past few weeks Scotland coach Andy Robinson has identified four players as performing exceptionally well in training.
The butchers, all members of the Scotch Butchers Club, had travelled to Murrayfield from as far afield as Fraserburgh, Dalbeattie, Coldstream and Kemnay as well as Angus. With the countdown well underway to the team’s departure to the Southern Hemishere, the butchers were delighted to have the opportunity to wish the players good luck.
The players who received their meaty awards this week were Greig Laidlaw, Simon Danielli, Al Strokosch and Geoff Cross.
Scrum half Greig Laidlaw, a nephew of Scotland’s legendary scrum half Roy Laidlaw, won his first cap for Scotland in the opening EMC Autumn Test against New Zealand at Murrayfield in November 2010.