Channel 4 Big Food Fight
Discussion
It'll be interesting to see how the free-range birds fare. I (mostly - processed chicken kievs are a weakness
) eat free-range but there's the rumour going round that they have access but won't use it as they're used to being indoors.
We'll see. My turkey this xmas came from a smallholding and it was a league better than anything I've had before.
) eat free-range but there's the rumour going round that they have access but won't use it as they're used to being indoors.We'll see. My turkey this xmas came from a smallholding and it was a league better than anything I've had before.
I think its been good to watch the chicken farming. I always try to buy organic and free range, the same with all meat products really.
Anyone planning to cook with Ramsey on the Friday night? (Think its on the 18th Jan). Not sure what hes cooking but sounds a bit interesting to have the TV on and cook with him. May record it and do it over the weekend, will be able to pause and catch up I reckon, an allow for toilet breaks. (Must not cook whilst drinking Stella).
Anyone planning to cook with Ramsey on the Friday night? (Think its on the 18th Jan). Not sure what hes cooking but sounds a bit interesting to have the TV on and cook with him. May record it and do it over the weekend, will be able to pause and catch up I reckon, an allow for toilet breaks. (Must not cook whilst drinking Stella).
Perversely, when looking into going organic with our pigs, we found that in our opinion, organically farmed meat was less kind to the pigs than non-organic.
For instance, non-organic pigs are wormed regulalry, once a month, this involves an injection.
Organic farmers must wait until they suspect a pig of having worms, then send off a stool sample for analysis at a Soil Assn. approved lab, whereupon you will be told if your animal does have worms, and which of the SA approved treatments you can use. This routinely takes up to 2 weeks, in which time the animal is host to the parasite and is suffering the side effects.
Additionally, as a meat producer, the abbatior will not allow you to have your meat back if it is sufficiently infested and you risk being reported to DEFRA if the problem is severe enough.
So our descision was, free range, slow reared pork, but not organic for reasons of animal welfare and economy (we don't intend to produce more than 10 pigs a year, maximum).
For instance, non-organic pigs are wormed regulalry, once a month, this involves an injection.
Organic farmers must wait until they suspect a pig of having worms, then send off a stool sample for analysis at a Soil Assn. approved lab, whereupon you will be told if your animal does have worms, and which of the SA approved treatments you can use. This routinely takes up to 2 weeks, in which time the animal is host to the parasite and is suffering the side effects.
Additionally, as a meat producer, the abbatior will not allow you to have your meat back if it is sufficiently infested and you risk being reported to DEFRA if the problem is severe enough.
So our descision was, free range, slow reared pork, but not organic for reasons of animal welfare and economy (we don't intend to produce more than 10 pigs a year, maximum).
Mark Benson said:
Perversely, when looking into going organic with our pigs, we found that in our opinion, organically farmed meat was less kind to the pigs than non-organic.
For instance, non-organic pigs are wormed regulalry, once a month, this involves an injection.
Organic farmers must wait until they suspect a pig of having worms, then send off a stool sample for analysis at a Soil Assn. approved lab, whereupon you will be told if your animal does have worms, and which of the SA approved treatments you can use. This routinely takes up to 2 weeks, in which time the animal is host to the parasite and is suffering the side effects.
Additionally, as a meat producer, the abbatior will not allow you to have your meat back if it is sufficiently infested and you risk being reported to DEFRA if the problem is severe enough.
So our descision was, free range, slow reared pork, but not organic for reasons of animal welfare and economy (we don't intend to produce more than 10 pigs a year, maximum).
Interesting!For instance, non-organic pigs are wormed regulalry, once a month, this involves an injection.
Organic farmers must wait until they suspect a pig of having worms, then send off a stool sample for analysis at a Soil Assn. approved lab, whereupon you will be told if your animal does have worms, and which of the SA approved treatments you can use. This routinely takes up to 2 weeks, in which time the animal is host to the parasite and is suffering the side effects.
Additionally, as a meat producer, the abbatior will not allow you to have your meat back if it is sufficiently infested and you risk being reported to DEFRA if the problem is severe enough.
So our descision was, free range, slow reared pork, but not organic for reasons of animal welfare and economy (we don't intend to produce more than 10 pigs a year, maximum).
I've tended to be wary of what supermarkets define as "free range", but all the pork we get off the farmers' market in Epsom is free range rather than organic.
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