Why does the man eating his dinner have blinkers on? Because the horse in his lasagne doesn’t need them any more.
In your local butchers you can see the animal from which your cut has come; your butcher has nothing to hide and he is proud of the contents of his shop. Try doing the same in the supermarket and you will have a different experience. DNA tests on hundreds of UK meat products are showing just how much the big meat processors are concealing from us – how much they are cheating us. The supermarket employees don’t have the answers, but they might send you to one of their suppliers, where if you are lucky you might get shown the room where the last suggestion of flesh is power-hosed from the animal carcasses before being swept off the floor and sent to be processed.
What real meat there is in the supermarkets has been marked up so much that we are forced to go for the cheaper, processed alternative.They have us on a leash, thinking that we are making our own decisions when really they are making them for us. buying real cuts of real meat is often cheaper in small butchers than in supermarkets. The difference is that your local butcher has to look you in the eye when he serves you whereas the CEOs of big meat processing companies can happily screw you from a safe distance and line their pockets with the proceeds.
As if our food culture wasn’t already the laughing stock of Europe before the horse meat scandal. According to Joanna Blythman we buy the most ready meals in Europe, and we eat more packets of crisps than all of the other European countries put together. We are so used to seeing an ingredients list that is longer than our attention span that we have learnt to switch off. As a nation we have regressed to the stage where we scoff down foods made from liquid pasteurised egg, maltodextrin and diglycerides of fatty acids, and even my spell check doesn’t recognise this last one! I’m ashamed to think what my ancestor would say; who died from eating a hitherto unknown poisonous berry so that future generations might learn what is food and what isn’t.
It is possible to eat well on any income by buying the cheaper cuts of meat from a local butcher and eating less meat in general. Kicking the processed meat habit is better for your health, your wallet, your community and the environment; just because supermarket shopping is easy doesn’t mean its good! Britain’s green and pleasant land produces some of the best meat in Europe, but the reality is that without the support of their communities local butchers will be a thing of the past. Then we will really see how expensive real cuts of real meat will become in the supermarkets. Without the competition, who is going to stop them?