Where to find, buy, eat and enjoy ethical meat
Ethical meat equals good meat
Good meat, essentially comes from outdoor reared, slow grown animals. All animals were designed to live outdoors and eat natural food. In the case of grazing cows and sheep, this is the stuff literally under their hooves: grass.
How an animal was raised, what it was fed and the conditions in which it was farmed have an enormous impact on the quality and flavour of the meat.
Do you have to pay more?
Short answer is yes.
The best quality meat involves much more time, much more space and feed than its industrially produced equivalent- it should be more expensive. But here’s the good news:
Firstly - your meat meals will be more memorable because you’re pumping up the jam on the flavour and texture of your meat. Cutting back on quantity is easy to do when the quality of your meat meals goes up radically.
Secondly your butcher will be able to advise you on the cheaper cuts and help you to be thrifty. Cheaper cuts may take longer to cook but it doesn’t mean that they entail any kind of flavour compromise. I mean, who doesn’t love a fall off the bone smoked rack of ribs or a melt in the mouth Bolognese?
What’s more, the cheaper cuts are often the ones that are suitable for freezing, which means that although they take longer to cook, you’re making that time spent in the kitchen go further.
The final thought I have on this important question of price is this: when you find a good producer, treasure that relationship and nurture it with your business. If you don’t, they will disappear and so will all that amazing meat. Every time you buy a petrol station ham sandwich made with industrial meat or a jumbo pack of nondescript mince at the supermarket, you’re asking that shelf to be filled with the same junk.