Bye bye MEAT! How will the post-meat future look?

[Cid]

If you like Yakatori, do you have this book

Chicken and Charcoal: Yakitori, Yardbird, Hong Kong: Amazon.co.uk: Abergel, Matt, Hecox, Evan: 9780714876450: Books

Buy Chicken and Charcoal: Yakitori, Yardbird, Hong Kong Illustrated by Abergel, Matt, Hecox, Evan (ISBN: 9780714876450) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders.

www.amazon.co.uk

Yep. Below book is also really good, loads of variations and techniques. Just only in Japanese (which I do not read) and a bit of a pain to get hold of

Yakitori 11 Shop Skill Technique Skewer Variations Book | eBay

THANKS FOR VISITING MY PAGE Condition : Used Language: Japanese We ship worldwide by Japanpost service. It is tracked for USA and Europ. (without AU and other country for now) For EMS or FedEx it need more $15. It may take about 10-21 days to arrive in the US. We don't ship on weekends...

www.ebay.co.uk

The '11 techniques' are categories... it has a chapter for each bit of bird, e.g solillees (I think phonetic from sot i'y laise, chicken oysters), liver, heart etc. Even one for non-chicken birds, including a recipe for grilled guinea fowl cheeks.

 

[editor]

So a thread about the devastating environmental impact of the meat industry turns into a fucking meat recipe book.

 

[friedaweed]

Interesting piece on Haggis here.

https://edition.cnn.com/travel/article/haggis-scotland-secrets/index.html?utm_source=pocket-newtab-global-en-GB

 

[farmerbarleymow]

So a thread about the devastating environmental impact of the meat industry turns into a fucking meat recipe book.

It is a strange thread all said and done - has gone on some weird tangents.

 

[Cid]

Well I think a discussion of sustainability in packaging chains, and subsequently of methods to make the most use of valuable resources is perfectly on topic

 

[butcher]

Well I think a discussion of sustainability in packaging chains, and subsequently of methods to make the most use of valuable resources is perfectly on topic

Indeed, the HK book referenced shows the most comprehensive use of disecting a chicken for food that I have seen; and fits in perfectly with the idea of reducing meat intake by savouring what meat you do buy.

There have been plenty of paens to meat substitutes on this thread with no sweary comments.

 

[editor]

Well I think a discussion of sustainability in packaging chains, and subsequently of methods to make the most use of valuable resources is perfectly on topic

Sure it is

For ragu I've come round to using whole cuts, and also switched from beef to hogget. The flavour carries through more than with beef, just so good. Think you find variants of it in more hilly bits of Italy. Probably try similar next time I make Shepherd's pie. I'll make mince if I have enough reasonable offcuts, but just go for chopping rather than grinding. E.g if I'm making yakitori (chicken) I'll use any trimmings to make tsukune skewers. <wanders over to check on the bbq thread>

 

[farmerbarleymow]

Just use tofu or something like that instead of meat Cid

 

[Cid]

Sure it is

Hogget is sheep that's slaughtered at around 18 months... It's almost always going to be high welfare and raised in places that minimise external inputs. E.g I get mine off a smallholder in the Peaks I know quite well... I am aware of the origins of that meat to the point I've actually wandered about the field it lived in and could probably get a name for it. The context is discussing packaging for supermarket minced beef; my point there was to say I've moved away from that to products that are farmed locally, and that requires different cooking techniques (ones which often get you a much better result). Unless you plan on slaughtering every deer, sheep, goat and cow in the country we are going to have ruminants... But we should reduce the consumption of them to the point that the ecosystems they exist in can be sustainably managed.

 

[editor]

Hogget is sheep that's slaughtered at around 18 months... It's almost always going to be high welfare and raised in places that minimise external inputs. E.g I get mine off a smallholder in the Peaks I know quite well... I am aware of the origins of that meat to the point I've actually wandered about the field it lived in and could probably get a name for it. The context is discussing packaging for supermarket minced beef; my point there was to say I've moved away from that to products that are farmed locally, and that requires different cooking techniques (ones which often get you a much better result). Unless you plan on slaughtering every deer, sheep, goat and cow in the country we are going to have ruminants... But we should reduce the consumption of them to the point that the ecosystems they exist in can be sustainably managed.

Sadly the worldwide meat industry is going in the exact opposite direction, with more and more vile factory farms and megafarms being built.

 

[Cid]

Sadly the worldwide meat industry is going in the exact opposite direction, with more and more vile factory farms and megafarms being built.

I agree, just not sure how dropping my annual purchase of half a sheep off my mate is going to effect beef consumption in Argentina or Brazil.

 

[friedaweed]

Just use tofu or something like that instead of meat Cid

We don't want to eat tofu.

 

[friedaweed]

I agree, just not sure how dropping my annual purchase of half a sheep off my mate is going to effect beef consumption in Argentina or Brazil.

That's just niche. He wont be happy until we all do what he says.

 

[friedaweed]

Indeed, the HK book referenced shows the most comprehensive use of disecting a chicken for food that I have seen; and fits in perfectly with the idea of reducing meat intake by savouring what meat you do buy.

There have been plenty of paens to meat substitutes on this thread with no sweary comments.

Exactly. I never throw a carcass away until I've made a stock from it for soup or another dish. I think a discussion about reducing waste and getting more out of the meat you buy is perfectly in-keeping with the thread.

 

[kabbes]

Sadly the worldwide meat industry is going in the exact opposite direction, with more and more vile factory farms and megafarms being built.

So information that provides people with the knowledge they need to resist this is good, no?

 

[editor]

So information that provides people with the knowledge they need to resist this is good, no?

Sure. So what do you do to actively spread this information to the general public?

 

[editor]

I agree, just not sure how dropping my annual purchase of half a sheep off my mate is going to effect beef consumption in Argentina or Brazil.

It clearly won't but why you think your personal shopping habits are in any way representative of the global meat industry is beyond me.

 

[friedaweed]

I agree, just not sure how dropping my annual purchase of half a sheep off my mate is going to effect beef consumption in Argentina or Brazil.

I buy mutton from these guys when I'm passing. It's a lovely meat slow cooked. If I had a chest freezer I'd buy in bulk like that. Is it all butchered for you when you get it or do you do it yourself?

Butchery | Tebay Services Farmshop & Kitchen | M6 Cumbria

Our on-site butchery is the heart of our business. We prepare meat from animals we breed and raise ourselves to sell direct to customers just a mile from our farm.

www.tebayservices.com

 

[Cid]

It clearly won't but why you think your personal shopping habits are in any way representative of the global meat industry is beyond me.

This has got very 'I know you are but what am I?'. I don't think that, obviously. We went off on a sidetrack because someone called <checks notes> editor decided that commentary on Sainsbury's food packaging was relevant. And now we're here. Fun times.

 

[Cid]

I buy mutton from these guys when I'm passing. It's a lovely meat slow cooked. If I had a chest freezer I'd buy in bulk like that. Is it all butchered for you when you get it or do you do it yourself?

Butchery | Tebay Services Farmshop & Kitchen | M6 Cumbria

Our on-site butchery is the heart of our business. We prepare meat from animals we breed and raise ourselves to sell direct to customers just a mile from our farm.

www.tebayservices.com

Butchered to order. So you can ask for rack or separate chops etc.

 

[littlebabyjesus]

It clearly won't but why you think your personal shopping habits are in any way representative of the global meat industry is beyond me.

It's pretty representative of the local sheep industry in the UK. We're more or less self-sufficient in lamb/mutton here in the UK and while sheep numbers have gone up since the 19th century, they haven't gone up loads, so this is something we've been doing since well before the 20th-century industrialisation of farming. It's all free range. The sheep graze fields some of which no doubt could be reforested, but those forests were cut down long ago, in many cases thousands of years ago. British sheep farming is not a driver of climate change, and it is by and large a sustainable form of farming to do here in the UK.

So it isn't immediately obvious what the activities of cattle ranchers in Brazil have to do with the purchasing of lamb in the UK.

 

[Funky_monks]

It's pretty representative of the local sheep industry in the UK. We're more or less self-sufficient in lamb/mutton here in the UK and while sheep numbers have gone up since the 19th century, they haven't gone up loads, so this is something we've been doing since well before the 20th-century industrialisation of farming. It's all free range. The sheep graze fields some of which no doubt could be reforested, but those forests were cut down long ago, in many cases thousands of years ago. British sheep farming is not a driver of climate change, and it is by and large a sustainable form of farming to do here in the UK.

So it isn't immediately obvious what the activities of cattle ranchers in Brazil have to do with the purchasing of lamb in the UK.

We are more than self-sufficient in sheep meat, we are a net exporter of it.

 

[Cid]

Gonna drop this in here because it's a handy reference for global meat consumption:

Per capita meat consumption by type

An interactive visualization from Our World in Data.

ourworldindata.org

 

[friedaweed]

It's pretty representative of the local sheep industry in the UK. We're more or less self-sufficient in lamb/mutton here in the UK and while sheep numbers have gone up since the 19th century, they haven't gone up loads, so this is something we've been doing since well before the 20th-century industrialisation of farming. It's all free range. The sheep graze fields some of which no doubt could be reforested, but those forests were cut down long ago, in many cases thousands of years ago. British sheep farming is not a driver of climate change, and it is by and large a sustainable form of farming to do here in the UK.

So it isn't immediately obvious what the activities of cattle ranchers in Brazil have to do with the purchasing of lamb in the UK.

I tried to have this conversation with him yonks back and I thought given his Welsh heritage and what's happened in Wales over the years he'd get the impact of the supermarket/imported lamb thing that ended with Welsh hill farmers topping themselves because they couldn't make a living from their traditional lifestyle, he just doesn't get it..

It's a waste of time discussing a return to more traditional market trading and local butchery. It's been happening though much more and conscientious meat eaters are providing an outlet for it, he just can't acknowledge it because it doesn't fit his 1980's Smiths Tee-shirt.

I'm much happier to have a source for good quality meat than eating tofu and plants made to look like meat every day.

 

[friedaweed]

Gonna drop this in here because it's a handy reference for global meat consumption:

Per capita meat consumption by type

An interactive visualization from Our World in Data.

ourworldindata.org

I wonder what editor is doing to "actively spread this information" to the global public.

 

[editor]

We went off on a sidetrack because someone called <checks notes> editor decided that commentary on Sainsbury's food packaging was relevant.

No, that's not what I said at all. Please don't make stuff up.

 

[friedaweed]

Tonight I'm having shot rib from these guys.

The Mickle Trafford farmer producing quality Red Poll beef

Meet the Mickle Trafford farmer who has reinvented the family's farming business WORDS BY: EMMA MAYOH PHOTOGRAPHS BY: JOHN COCKS

www.greatbritishlife.co.uk

I've skimmed off the dripping to make pastry so what's left over goes in a set of pies and then in the freezer for easy tea when we're both working late and need a ready meal.

Someone else will be on the hunt for a cheap bag of cabbage.

 

[friedaweed]

No, that's not what I said at all. Please don't make stuff up.

You're losing it chief. Please allow people to be able to discuss their reduction of meat eating without your evangelical saintly vegetarianism. It's a bit embarrassing now Mr air miles.

 

[editor]

You're losing it chief. Please allow people to be able to discuss their reduction of meat eating without your evangelical saintly vegetarianism. It's a bit embarrassing now Mr air miles.

I'm putting us on mutual ignore now seeing as you're persisting with childish, disruptive insults. Bye.

 

[friedaweed]

What's to not love about this.