Is eating meat just once a week really the answer?

Mendip Wallfish, as the snails were known in these parts, were gathered from the dry stone walls and served at the Miners Arms for something like 30 years until no-one could be bothered to gather them anymore.

Most of the rivers run deep underground in the Mendips, but elsewhere in the country crayfish (first the Signal, and now some other foreign invader) are breeding in vast numbers and need to be caught.  Perhaps we could also build ponds, as used to be found in all monasteries, and breed Carp or other non-carnivorous fish.

So you see for me there is little need to be forsaking flesh protein anytime soon, but I do think we need to be much more open about the form it takes.  If we ate meat only on a weekly “Feast Day” presumably for most people this would be the Sunday Roast – with perhaps a steak cooked on the barbecue in the Summer.  So with prime cuts the choice of for most people for their weekly feast what would become of the rest of the carcase?  When would we eat faggots?  Perhaps it will take something as radical as the non-availability of the more usual farmed options before people will consider these alternatives and perhaps this is what Professor Lang is actually trying to provoke.

I think also that we need to become equally open-minded and adventurous in our choice of vegetable matter.  A well-to-do medieval household would have had a garden full of herbs and cultivated wild greens that we use very seldom nowadays.  We have become very narrow in our “meat and two veg” mentality, so much so that even when visiting those foreign countries that have reputations for a much greater consumption of vegetables, we can miss them if we opt for our familiar main course meal structure.  In his recent six-month experiment with vegetarianism, Hugh Fearnley-Whittingstall also found that the solution to enjoyable vegetable consumption was to abandon the very British meal structure in favour of something more akin to the mezze or tapas style you might experience abroad.  Personally, I love this relaxed way of eating, which is usually associated with meals that last for hours, but whilst the British rarely take their full hour for lunch, opting instead to eat a sandwich at their computer, there is a lot more that needs to change in our culture before I can see this style of eating catching on in a big way.

But on the positive side, vegetarianism has made inroads in the UK that are unparalleled in other European countries.  There is now almost always a vegetarian option on even the shortest of menus in mainstream restaurants and school dinners.  Hugh Fearnley-Whittingstall found that his vegetarian options were more popular at the first course than the second, or, when chosen as a main course, only at lunchtimes.  Both of these however seem eminently do-able steps towards lowering our meat consumption to once a day rather than once a week.  Vegetarian options should not however always be considered the most sustainable choice – after all they nearly always include cheese and/or imported nuts.  But they will help us widen the range of foods eaten, and when meat is chosen, if this can also be from more sustainable options such as wild game or pasture fed lamb and beef, we will be making very positive steps forward.  We need then to continue to campaign for more sustainable farming practices, such as bringing back pigswill rather than paying for expensive food disposal. This is the vision of Real Farming that I will be taking forward in our Food Culture section this year.  Challenging you to consider new options but stopping well short of suggesting a complete revolution that overturns everything about our historic food preferences.

3 thoughts on “Is eating meat just once a week really the answer?

  1. Dear Suzanne, I hadn’t seen Tim Lang’s views, but as a political rather than sentimental vegetarian I’ve been thinking lately along the lines you discuss. It makes more sense to eat game killed for conservation reasons (or roadkill!), or meat grazed on marginal land, than out of season veg with high food miles or growing inputs. Or dairy. Local organic humanely killed bacon, or halloumi from Cyprus? Unfortunately I suspect I no longer have the carnivore’s gut flora! But I guess I could re-introduce meat very gradually. Anyway, meat is so boring compared with veg that I wouldn’t want to eat it very often. Every time I take an illicit nibble, I realise again how little I’m missing.

    I’m not sure about your ‘prime cut’ line of thought. My parents spent frugally on food and our Sunday joint (in the 50’s-60s) tended to be a cheap lamb cut such as shoulder, and as a young adult omnivore I was the same. And it’s amazing how far you can make chicken necks go. But people now expect cheap food, I suppose.

    As for what’s politically possible, well you never know. I’ve seen changes I never expected since the ’60s, though generally just ones that have engaged the interest of the middle class. But it’s true the things connected to the fundamental interests of the military-industrial complex tend not to change, except cosmetically.


  2. Dear Tim, thanks very much for your comments – I hadn’t really thought about this from the vegetarian perspective.
    If vegetarians were also to begin eating meat once a week, what would they choose? Bacon sandwiches are reputed to be the thing most likely to tempt them. From a health perspective, I guess it would make most sense to choose the richest sources of vitamin B12, since this is harder to obtain from a vegetarian diet. So that means liver or other offal. Somehow I doubt that is going to be anyone’s choice for their weekly feast! Although wild game is both high in B12 and a sufficiently celebratory. But even with the number of deer running amok we would soon run out if everyone ate the same thing.
    Colin Tudge’s mantra is “Plenty of plants, not much meat, and maximum variety”. With regard to eating meat, variety means whole carcase cookery – ensuring that nothing goes to waste. And whilst it might be that, in time, we bored of eating roast beef (still the nation’s all-time favourite dish), I think we’ll be more likely to achieve variety through making that our concious goal rather than through limiting meat consumption to once a week.

  3. Glad to see wellargued suport for wild meat. Living in Scotland its red deer in some parts which are at very high numbers though its roe in the SE where I am. The other thing though, is that much high ground is best suited to meat production but using as few inputs (ie supplementary winter concentrates) as possible. It was the ease of supplying this on the hill that enabledincrease in stock numbers and for them to be out most of the winter which contributed to loss of native habitats such as heather moor. Anyway, we catch and eat the rabbit and pheasant which stray into our garden.

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