Sourcing Meat

As a nation of meat lovers, I believe it is only fair we address the issue of sourcing our meat. Many of us are divided when it comes to what to look for, the origin and ethical handling. I am fully aware that people are so called "to busy" to be worrying about these small details. But you should be, these make the overall differences to your meal and the welfare of livestock being reared in the UK for you and your table.
 
With the belt getting tighter in lots of households up and down the country. I know people are looking for cheaper alternatives when it comes to meal times. Which is fully understandable but with a little encouragement and understanding I hope I can help people change their everyday habits. From cooking the same meals on a weekly basis to changing the way they cook and source meat for the rest of their life's. I am not asking people to drop everything and start a new way of life, but start with a small change like the Sunday roast, and take it to a level of knowledge and understanding. That is the problem in the UK not enough people know what cut of meat comes from where and frankly couldn't be bothered. It is from this lack of judgement that people are missing out on prime cuts that take meal times and taste to a whole new level.
 
The UK has the best farmers in the world as you only need to look at the quality of meat they provide. The standards they work to are much higher than most other EU countries. They are passionate about the quality of the meat, which is down to the exercise and freedom of the animal whist being reared.
 
The quality and welfare in supermarkets is getting better but still has a long way to go in my opinion. I find they don't have enough choice, just what sells in consumer polls of the most bought items. Most of the products are vac packed and sometimes sit in their own blood which can be a little off putting. Lots of roasting joints are reconstituted meat so they're not even from the same animal. This is one thing to look out for as it can be tough once cooked, so if you do see it just walk by and find something else that resembles a joint cut. The problem is that sometimes the meat has not been hung for long enough so the meat does not have time to relax and mature. Though these are some little set backs just make sure you check the origin, can it be traced back to the farm it was raised on?.
 
The high street butcher or local farm shops on the other hand have the knowledge and know how. They will guide you on what's best for the amount of people you are serving, where it came from and how long it was matured for. Giving you maximum flavour and value for money. The advantage is knowing the butcher by name giving you a more personnel and welcoming approach to meat. They will guide you on the right cut for the dish, prep it, trim it and even give you advice on cooking times and what to do with leftovers. When you walk in and see the array of cuts from skragg end to high end you realise what you have missed out on. They will process mince while you wait making sure the fat content is right for the purpose like burgers, meatballs etc. Cut pork chops to the thickness you want, French trim a rack of lamb, truss and tie all roasting meats. The list is endless so I hope you do make the trip as you wont be disappointed.
 
Lets help make the UK once again a nation of fully competent cooks that know how to get the best out of their meats. An ethical approach to food promotes a healthy well being for mind, body and soul.