Has anyone else caught this BBC show: Kill it, Cook it, Eat it? The show
sets up a cafe/kitchen next to a working abattoir and the diners can see
the animal (this week: cattle) go from farm to the stun pen, get killed,
bled out, gutted, skinned, inspected etc, and then a butcher shows
where each cut of meat comes from. A chef cooks the meat (in a totally
normal fashion), and they dine. On the outset, it looks as if the show
is meant to shock, but on the whole, it was handled quite educationally
and I actually had never seen the cow go through the process so I
enjoyed it. The diners seemed to react very well, were not particularly
horrified and ate their meal happily -- though this was a very high
quality, small, local slaughter house. I don't think Conagra slaughter
houses would be the same if you believe what you read.

I do think that many of us have lost touch with where the packaged meat
we buy comes from. I'm a complete carnivore and used to raise chickens
in the city (for fun and eggs, but had to butcher too as that's part of
the deal), and I admit that I have some trouble when friends tell me
that they love meat as long as they can't recognize that it came from an
animal -- no bone, in a nice package of sliced or ground meat. Somehow
that really rubs me the wrong way, but I grew up eating chicken feet,
pigs ears, fish heads etc. so I'm probably on the other end of the
spectrum. I don't think everyone has to dive into animal heads, but I
guess I don't like obscuring the fact that regular meat comes from
slaughtered animals.

<Ready with the flame-retardant>

http://www.bbc.co.uk/bbcthree/progra...it/index.shtml

Next up: lamb.

Ham Sulu wrote:
> Has anyone else caught this BBC show: Kill it, Cook it, Eat it? The show
> sets up a cafe/kitchen next to a working abattoir and the diners can see
> the animal (this week: cattle) go from farm to the stun pen, get killed,
> bled out, gutted, skinned, inspected etc, and then a butcher shows
> where each cut of meat comes from. A chef cooks the meat (in a totally
> normal fashion), and they dine. On the outset, it looks as if the show
> is meant to shock, but on the whole, it was handled quite educationally
> and I actually had never seen the cow go through the process so I
> enjoyed it. The diners seemed to react very well, were not particularly
> horrified and ate their meal happily -- though this was a very high
> quality, small, local slaughter house. I don't think Conagra slaughter
> houses would be the same if you believe what you read.
>
> I do think that many of us have lost touch with where the packaged meat
> we buy comes from. I'm a complete carnivore and used to raise chickens
> in the city (for fun and eggs, but had to butcher too as that's part of
> the deal), and I admit that I have some trouble when friends tell me
> that they love meat as long as they can't recognize that it came from an
> animal -- no bone, in a nice package of sliced or ground meat. Somehow
> that really rubs me the wrong way


I haven't seen it, but the title sounds familiar. I thought Ted Nugent
had a show like that. Eating meat but only when it is not identifiable
is kind of disrespectful to the animal, don't you think?

Bob

In article >,
Ham Sulu > wrote:

> Has anyone else caught this BBC show: Kill it, Cook it, Eat it? The show
> sets up a cafe/kitchen next to a working abattoir and the diners can see
> the animal (this week: cattle) go from farm to the stun pen, get killed,
> bled out, gutted, skinned, inspected etc, and then a butcher shows
> where each cut of meat comes from. A chef cooks the meat (in a totally
> normal fashion), and they dine. On the outset, it looks as if the show
> is meant to shock, but on the whole, it was handled quite educationally
> and I actually had never seen the cow go through the process so I
> enjoyed it. The diners seemed to react very well, were not particularly
> horrified and ate their meal happily -- though this was a very high
> quality, small, local slaughter house. I don't think Conagra slaughter
> houses would be the same if you believe what you read.
>
> I do think that many of us have lost touch with where the packaged meat
> we buy comes from. I'm a complete carnivore and used to raise chickens
> in the city (for fun and eggs, but had to butcher too as that's part of
> the deal), and I admit that I have some trouble when friends tell me
> that they love meat as long as they can't recognize that it came from an
> animal -- no bone, in a nice package of sliced or ground meat. Somehow
> that really rubs me the wrong way, but I grew up eating chicken feet,
> pigs ears, fish heads etc. so I'm probably on the other end of the
> spectrum. I don't think everyone has to dive into animal heads, but I
> guess I don't like obscuring the fact that regular meat comes from
> slaughtered animals.
>
> <Ready with the flame-retardant>
>
> http://www.bbc.co.uk/bbcthree/progra...it/index.shtml
>
> Next up: lamb.

I prepared Calf's feet for the first time this week.

I'm ok with this. ;-)

I have also raised and processed animals for food. While I don't get a
kick out of it, I can do it.

Frankly, I'd rather pay someone else to do it. It's messy and a lot of
work.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

zxcvbob wrote:

Eating meat but only when it is not identifiable
> is kind of disrespectful to the animal, don't you think?

That is what I think, in fact, exactly. I don't think that everyone has
to raise and slaughter their own meat and live like farmers, but the
"out of sight, out of mind" attitude adopted by some is to me
disrespectful to the animal as you say. If a consumer tries their best
to forget that the meat came from an animal, then I'm afraid that they
also then never question anything about that animal and how it was
treated, slaughtered and processed and who did those things. This is
not about advocating for only natural, locally raised organic meat which
is very, very expensive, but just that people have some awareness.

Ham Sulu > wrote in news:esv4tg$7ih$1
@gnus01.u.washington.edu:

> Has anyone else caught this BBC show: Kill it, Cook it, Eat it? The show
> sets up a cafe/kitchen next to a working abattoir and the diners can see
> the animal (this week: cattle) go from farm to the stun pen, get killed,
> bled out, gutted, skinned, inspected etc, and then a butcher shows
> where each cut of meat comes from. A chef cooks the meat (in a totally
> normal fashion), and they dine. On the outset, it looks as if the show
> is meant to shock, but on the whole, it was handled quite educationally


Sounds like a similar concept to Hugh Fearnley-Whittingstall's latest
series, "The River Cottage Treatment" (damn I love me some Hugh :P ). I
hope they show the difference between feed lots and free range farms. But
anything that educates the oblivious public about where their food comes
from can only be good

K