The Meat Crusade Heads to Malton Food Festival on the 18th -19th May
Posted on: May 07 2013
Food traceability has never been higher on the agenda of shoppers.
Disillusioned supermarket customers who have lost confidence in the origins of what they are being sold over the counter are returning to local butchers in their droves.
But with the number of UK butchers plunging from over 20,000 to 6,000 in 30 years, there is much work to be done to revive and halt the decline of the high street butcher.
The Meat Crusade, a campaign which aims to save the high street butcher by putting quality butchers’ meat back on dinner tables, is coming to Malton Food Festival on the 18-19th of May. The campaign is led by long standing campaigner for the farming industry John Penny & Sons, a meat wholesaler which supplies quality butchers’ shops across Yorkshire.
John Penny says; “A visit to your butcher is all about trust. People trust butchers to provide the best quality meat that is traceable to respected farms and deliver it with unrivalled service & skill. A trained butcher can say exactly where his meat comes from. He can advise about various cuts, cooking methods and what to serve with them.”
“We’re bringing the Meat Crusade to Malton Food Festival to remind people to shop local every day. Consumers have a right to know exactly what is in the food they are eating and a local butcher can guarantee their meat is traceable to the exact farm it came from, at good value, ensuring the farmer and the customer gets a fair price.
One supporter of the Meat Crusade is food writer and broadcaster Jay Rayner, who will be appearing at the festival giving a talk on his forthcoming book “A Greedy Man in a Hungry World”.
Rayner spent 2 days working at John Penny & Sons to experience and understand the importance of rearing meat from farm to abattoir and writes about his experiences in his new book due to be released 23 May 2013.
“Now, more than ever, we need to know where our meat is coming from, and your local butcher is best placed to give you that vital information. There is no substitute for buying your meat from the people who sourced it. They are the ones who know how it was raised, how it was slaughtered and how best to cook it. If we lose our local butchers we lose an irreplaceable part of the food chain,” says Jay Rayner.
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