Heritage Meats the pro's and con's of cheap meat

We recently have been asked by a couple of customers why good meat is more expensive than some supermarket meats. Here are a few reasons.

Cheap meat may

• have been reared to poor welfare standards or in factory farms
• be reared in countries with poor slaughtering legislation/records
• be reared quickly using hormone and anti biotic promoters
• be of higher risk of carrying e coli
• contain many manufactured ingredients and be high in saturated and hydrogenated fats
• be ‘filled’ with preservatives to improve shelf life and bulk out
• not have had a grass diet or been reared outside
• have travelled long distances and have been stored for long periods
• be very detrimental to the environment using huge volumes of water and cereals – some cereals may contribute to rainforest deforestation
• undermine British meat production by having far lower standards

Our meat is guaranteed to

• have had a natural and very high welfare lifestyle
• be reared within the Lake District on Fells and pastures
• be free from routine use of anti-biotic
• have a low risk of harbouring e coli
• be free from un-natural ingredients or any bulking agents
• be lower in saturated and higher in Omega 3 than grain fed meat
• be higher in all beneficial nutrients than grain fed meat
• have a low ‘Carbon footprint’ and helps manage moorland and other habitats
• short journey to a local abattoir where slaughter is supervised by vets
• be butchered and packed at the farm in a legislated butchery and is fully traceable
• be of the very finest quality
• help safeguard local jobs and British agriculture