Meat and Offal

In another book, The Real Meat Cookbook, I have covered the subject of meat and poultry very thoroughly. Today’s cook is concerned not only with the buying, preparing and cooking of meat but also with how it is produced and the animals reared. Free-range and organic meat is more expensive than intensively reared, or why not call it ‘factory farmed’, meat. I continue to argue that if we ate much less meat than we do now, then we could afford to pay for meat which had come from humanely reared animals, and this includes free-range veal. A diet which included meat every day would be a very dull one. You only have to look at earlier chapters in this book to see what you would be missing.