Championing nose to tail dining

It’s no secret that there is currently a movement towards reducing the amount of meat we eat. This advice comes following concerns over the effects of farming on climate change and also the promoted health benefits of reducing meat consumption in our diets.

As a butcher, or a catering establishment with meat on the menu, we can either simply accept that this is the future, or we can approach this from a different perspective. When serious concerns were first raised as to the sustainability of fish stocks, the answer was not to stop eating fish, but to ensure we eat the right fish, from the right stocks, at the right time. Similar principles can be applied with meat.

If consumers are taking steps to cut down on the amount of meat they eat, it follows that they should demand it is of the highest quality when they do choose it. This is notwithstanding a requirement for high welfare standards and reduction of waste in the supply chain, which places an obligation onto restaurants to ensure that they are sourcing quality meat, responsibly.