National Butchers' Week

Just a few of our amazing team.
Just a few of our amazing team (left to right) Artur, Erika, Perry, Russell.

Recently, it seems as though there’s a week for everything. From doughnuts to breakfast, pies to pizza, every foodstuff seems to have 7 calendar days named in its honour nowadays. There are so many these days that it's easy to just brush them off as mindless promotion, but sometimes, just sometimes, they stick with us.

That’s especially significant for us this week, also known in the calendar as National Butchers’ Week. National Butchers’ Week was set up by Meat Trades Journal, and the purpose? To recognise, promote and celebrate your local butcher.

And what’s wrong with that? Nothing, in this day and age. When 60% of our population buy their steak from a supermarket, and only 25% admittedly from the butcher’s, it’s particularly important that those who work in the industry make it known that if you do choose to eat meat, it’s far more sustainable, ethical and responsible to source it from a butcher.

There’s tonnes of reasons we could list that make the butcher truly better. There’s the wealth of expertise and knowledge that our butchers have to guide customers towards the right cut for them, cooking instructions, even a favourite recipe. Many of the Ginger Pig butchers have been working in the industry for decades, meaning they’ll have picked up on a trick or two to make your life easier.

The care that goes into farming our animals and those that other high welfare, sustainable butchers source, will always be reflective in the flavour and quality too; meat that’s reared slower and more naturally will always taste better. Add dry-ageing to that mix and you’ve got yourself some seriously tasty, beautifully marbled meat.

What we need to remember as a population, is that meat isn’t a necessity; it’s a luxury. We shouldn’t be spending £2 on half a kilo of chicken – buying cheap meat creates demand for factory farms to continue. The best thing to do is buy better quality, more expensive meat less often. Buy a larger joint at the weekend to see you through the week with leftovers. By doing so, you’re not only supporting traditional farmers, but your local butcher too.

And that’s what this week has been about. Shopping local, going back to the high street, and showing your butcher that you appreciate them and the knowledge they have. That’s something I think we can all get on board with.

 Love Jess x