Eat Meat, but Eat Better
Yet the question of sourcing, and knowing exactly where our meat comes from, becomes ever more essential. You only have to think back to the scandals of BSE and Red Rum burgers to realise that provenance is of paramount importance. Sure, the horrors of intensive farming might produce pork or chicken at relatively low cost. But at what price? Wretched pigs, crammed into a tiny space, doomed to live a short and brutal life, just to sate our lust for cheap meat. And we end up with a sorry, inferior, flaccid piece of meat. What a horrible waste.
Meat with deep flavour and splendid succour will always come from farms with the highest possible standards of animal husbandry. And good farming practice is hard work. The animals (usually rare breed, and bred for flavour, not profit) consume a high quality, varied diet. They are allowed to behave naturally, and exist mainly outdoors, pecking or snuffling as they please. They live longer too. And, ideally, are slaughtered at a well-run local abattoir. All this means it costs more to raise them, and that price must be passed onto us.