Traditionally Reared Meats

Much of the food eaten in this country will have been grown or reared “to a price”.

This means that the price has been decided first, and the produce reared or grown to meet this price. As consumers demand ever-cheaper food, it is inevitable that short- cuts are taken in production in order to cut costs.

Time, as always, is money and so one of the first factors to be cut .Livestock reared with modern, intensive farming methods are often breeds or hybrids, specifically developed to carry more meat. They are fed concentrated feeds to enable them to bulk up quickly, slaughtered at an early age, having been forced to grow at an unrealistic rate. The meat is not then hung, as traditionally it would have been to develop flavour and texture.

Meat produced so quickly does not have the same richness of flavour that traditionally reared meat has.

Here at Orsman`s we source our meat from farmers who care about animal welfare and that the feeds they use are of the highest quality, many feed their livestock on home-grown feed, most of the lamb and beef will have been grass- fed. Putting the emphasis on animal welfare means a happy stress-free animal which is more likely to provide tastier meat.

Traditionally reared meat is richer in flavour; it also looks different from most supermarket meat -beef tends to be less red with a degree of marbling (fat in the meat) which contributes to a fuller flavour when the meat is cooked.