Butcher, Baker, Candlestickmaker
What is happening to our traditional butchers and other independent food retailers? They are rapidly disappearing and so is the sense of community in towns and villages.
Why? The stranglehold of giant supermarket chains increasingly tightens as they open more and more "express" and "convenient" stores into these areas.
I can see this with my own eyes. Within a two mile radius of my home in Cheshire we have three "mini" stores opened by the big multiples at petrol stations!!!
The point is that the role of the local butcher is often overlooked - they are a key part of the community, they are often family-run businesses, they generally sell high-quality meat and the staff are in many cases highly experienced and knowledgeable about their products.
I think people can feel more secure when they pick up a packet where the meat is portioned up and priced, but do you really know what they are buying and is it really the best?
I guess most people think a chicken is a chicken and beef is beef, and I am not suggesting that the meat you get is below standard, it isn't, but there has to be a reason why the supermarkets can reduce the prices.
We have become so used to seeing well-packaged meat products, that have good colour, that is all the same size and is nice and plump, but there is a reason for that - they are mass produced and are on the shelf as quickly as possible. Yes they meet all the required regulations and can rightly declare free range and organic and they are readily endorsed by the celebrity chefs but surely there is nothing better than having meat that has been nurtured and matured in the traditional way that makes it tender and taste better and also can give you traceability.
A good butcher will be able to tell you not only about the age and cut of the meat but will also be able to tell you about its provenance as well as being able to pass on their knowledge about such matters as cooking times, cuts and menu suggestions - how often do you get that at the supermarket counter?
Supermarkets have come someway to stocking a greater variety but in these times of "watching the pennies" there are so many traditional cuts that are undervalued and under rated that are sold by your local butcher: oxtail, neck-end, breast of lamb, brisket, belly pork and shin beef, these are all fabulous flavoursome cuts that are great on a budget and you won't find in your supermarket.
Treat yourself to the succulent steak or Sunday joint that has been hung and tenderised correctly, the flavour is just not comparable to something vac-packed in a wrapper.
I am not saying never use your supermarket, but don't let your community go, support your local butcher, make friends with them, take their knowledge and you might actually expand your diet as well as save some money in your purse.
Why? The stranglehold of giant supermarket chains increasingly tightens as they open more and more "express" and "convenient" stores into these areas.
I can see this with my own eyes. Within a two mile radius of my home in Cheshire we have three "mini" stores opened by the big multiples at petrol stations!!!
The point is that the role of the local butcher is often overlooked - they are a key part of the community, they are often family-run businesses, they generally sell high-quality meat and the staff are in many cases highly experienced and knowledgeable about their products.
I think people can feel more secure when they pick up a packet where the meat is portioned up and priced, but do you really know what they are buying and is it really the best?
I guess most people think a chicken is a chicken and beef is beef, and I am not suggesting that the meat you get is below standard, it isn't, but there has to be a reason why the supermarkets can reduce the prices.
We have become so used to seeing well-packaged meat products, that have good colour, that is all the same size and is nice and plump, but there is a reason for that - they are mass produced and are on the shelf as quickly as possible. Yes they meet all the required regulations and can rightly declare free range and organic and they are readily endorsed by the celebrity chefs but surely there is nothing better than having meat that has been nurtured and matured in the traditional way that makes it tender and taste better and also can give you traceability.
A good butcher will be able to tell you not only about the age and cut of the meat but will also be able to tell you about its provenance as well as being able to pass on their knowledge about such matters as cooking times, cuts and menu suggestions - how often do you get that at the supermarket counter?
Supermarkets have come someway to stocking a greater variety but in these times of "watching the pennies" there are so many traditional cuts that are undervalued and under rated that are sold by your local butcher: oxtail, neck-end, breast of lamb, brisket, belly pork and shin beef, these are all fabulous flavoursome cuts that are great on a budget and you won't find in your supermarket.
Treat yourself to the succulent steak or Sunday joint that has been hung and tenderised correctly, the flavour is just not comparable to something vac-packed in a wrapper.
I am not saying never use your supermarket, but don't let your community go, support your local butcher, make friends with them, take their knowledge and you might actually expand your diet as well as save some money in your purse.
By paul on 13 February 2011 07:28