Granny would have a beef with the way we gobble down meat
Infrequent, high-quality fare – as championed by our forebears – is better for us and the planet
Meat. Four letters creating a simple word that has taken on the most extraordinarily complex ramifications. Cast your mind around the subject and you can quickly see that meat has become a subject of controversy, contradiction and confusion.
For many, meat is still primarily about pleasure, and a necessary one at that. The sizzle of a steak on a grill, the charred fat adding glorious sweetness, the whole thing becoming a chorus of joy when joined by Dijon mustard, or Béarnaise sauce, soft mash or crunchy chips and a full-bodied glass of red wine adding further merriment.
For others, your carnal pleasure is simply selfish grist to the mill of desensitised industrial slaughter. The ease with which you can buy meat at a supermarket is merely the pleasant presentation of a disturbing industry...