On Tuesday 9th October, the ladies of Retford Ladies Probus Club welcomed Lindsay Dawes from Westland Country Butchers to pose the question: ‘What is quality meat?’
Lindsay began by explaining the different types of animals used in butchery. Male cows are bulls, bullocks, or steers, while female cows are heifers. Beef cattle crossed with dairy cattle produce lean meat, which doesn’t cook as well. The primary beef cattle breeds are Aberdeen Angus and Lincoln Red, while Charolais are French cattle, and Belgian Blue cattle cannot calf unaided.
Holstein cattle grow quickly and are culled at 14 months, before testosterone affects the meat, which would otherwise be tasteless. If bullocks are kept outside, they can be slaughtered at an older age. Grazing improves the meat, but it can make the fat yellow, which some people find off-putting.
Moving on to pigs – male pigs are boars, castrated pigs are hogs or hoglets, and sows have produced piglets, while gilts have not. Gilt meat has more subcutaneous fat and is tastier.
Male sheep are rams, while tups are castrated rams. The group also learned about wethers, gimmers, and hoggets. Hoggets, when cooked slowly, have a delicious taste of both lamb and mutton. Ewes are female sheep that have lambed.
Ultimately, the butchering process is key to producing the best quality meat, and the decline of butchers in Retford suggests that they are becoming a dying breed.
The discussion then moved to a part of the process most may prefer to forget – the journey from the farm to the abattoir. Lindsay explained that pigs squeal continuously, and we should not be alarmed if we hear them during transport. He emphasised that the last thing they want is to cause animals stress, as it affects their metabolism and the quality of the meat.
Once at the abattoir, the animals are rested, and all evidence of previous culling is removed. Hanging meat relaxes it, making it more tender, while exposure to oxygen darkens the meat but does not affect the flavour. Beef carcasses are hung for three to four weeks, while pork is hung for only a week. Fatty carcasses can be hung longer, as the fat protects the meat.
Lindsay noted that he personally always asks for a bit of fat to add to his roast, though it is becoming harder to find as the demand for lean meat grows.
This topic was a departure from those the group is accustomed to, but animal welfare is of utmost importance and should perhaps be brought to our attention more frequently.
The annual luncheon took place at Ye Olde Bell in November, and the group will meet again for Festive Fun on Wednesday 11th December. The first meeting of the New Year will be held on Wednesday 8th January at Westhill Community Centre, Ordsall, at 10.00am for 10.30am start, when Ian Morgan will give a talk on ‘The Party Palace – Bolsover Castle’. All are welcome.