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I like my morning read to be good, enjoyable, but also thought provoking. This from @herdyshepherd1 is all that.
Thinking back to the surge in vacpac beef from quarters late 80's, halfway through my apprenticeship. Driven by time/waste/skill/profit sheets.
Thinking back to the surge in vacpac beef from quarters late 80's, halfway through my apprenticeship. Driven by time/waste/skill/profit sheets.
The drive towards uniform sized and finished carcasses and cuts. From, "what can I get from this beast" to, "this is what we must get out of a beast, every time." Steaks and chops to fit uniform poly trays in rows. Choice managed to limit skill(wage) and time per customer.
Huge marketing that this was healthy, cheap positive, progressive 'choice' and desirable. Old retchtubs decrying it, "The housewife won't like it!" Cutting costs, marketing and it swamping the market ... It soon becomes accepted as normal.
I'm encouraged to see independent shops moving in part back to smaller producers, a greater range of breeds, each with tasty traits. Variety! Why is that important?
Well, if you get a copy of English Pastoral, I'm sure reading James' explanations will give a fuller reasoning.
Well, if you get a copy of English Pastoral, I'm sure reading James' explanations will give a fuller reasoning.
If you give a toss about British countryside, ethics, sustainable food alongside the environment, both very local and global. Give it a read. Any who know me I'm happy to have a chunter and blather over it.
