Butchery versus Flavour

Lamb CutletsI’ve just come back from a very helpful “meet the Cheff” event run by HEFF.

Part of the event was a butchery demonstration by a master butcher. I’ve cut up plenty of meat but this guy was really good.

The thing is he was cutting up half a lamb that was bought at a livestock market – so it was a commercial lamb, bred for production not for flavour.

We used to produce commercial lamb and were part of the EBLEX better returns programme. Basically we were producing lean meat as cheaply as possible that tasted like cardboard.

Part of this agricultural revolution also did for the rare breeds as they had a higher fat content for finished beasts. But as we know the fat is where the flavour and the nutrition is.

Something the butcher said really struck with me: “new regulations meant we had to pay to dispose of the fat we trimmed off the joints so we worked with EBLEX to design animals with less fat on”

When the motivation for producing food is not nutrition or flavour but fat disposal regulations quantity and shape the result is not good food.

With food you reap what you sow!

MDAL.

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2 Responses so far »

  1. 1

    […] I could feed them concentrate feed to fatten them – but then they wouldn’t taste as good. […]

  2. 2

    […] I really shold have listened to what I’ve been saying all this time! […]


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