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Ultimate integration - the Moray farmer-butcher

Most livestock farmers are satisfied with rearing cattle then selling them on to processors who take care of the marketing and promotion. But Moray farmer Jock Gibson is a bit different. He is not only on hand as his Beef Shorthorn and Highland calves are born, he also feeds them, takes the mature animals to the local abattoir, ages the meat in his cold store then sells it, steak-by-steak, over the counter in MacBeth's, his butcher's shop in Forres.

Jock has developed the link between producing, butchering and selling beef which was started in the 1980s by his late father Mike, and he now offers his local and mail order customers an assurance that all the meat produced on his farm is "family-run, native and natural". He takes Nancy Nicolson on a tour of the shop and farm, and describes how the ultimate integrated meat business operates.

Produced and presented by Nancy Nicolson