What really happens in an Abattoir?

Project Description

Ever wondered about the process our meat goes though, from field to fork?

I believe it is really important to understand and appreciate where our food comes from. My experience when writing this article reinforced my belief that buying good quality is always best.

It is also interesting to note, this article was written prior to the Horsemeat Scandal.

I was invited along to visit John Penny’s Abattoir to be shown around and gain an insight into the slaughter process. This invite stirred inside me something which I don’t usually feeling upon receiving invitations to events or unusual places. I felt rather nervous; it invoked a strange sense of fear or dread. It is not every day that you come face to face with death. The more and more I thought about it; I said to myself “Charlotte that’s actually totally untrue. You do pretty much every day come face to face with death; in the supermarket, on the fish isle, at the meat section…..”

Maybe the population in general being accustomed shopping in supermarkets and so on from such a young age sadly seems to have lost our appreciation of where our fish poultry and meat comes from.

http://www.dailymail.co.uk/news/article-2566242/The-market-butcher-forced-stop-displaying-meat-game-townies-object.html#comments

When you purchase meat from the supermarket, or even from the butchers it comes transformed into shapes and cuts which really don’t resemble the living animal from which it came from. It is displayed often in attractive colourful packaging.

Certainly I think that in the UK especially consumers completely disassociate the connection between the living animal and the final dish which ends up on your plate.

Celebrity chefs, specifically Jamie Oliver, Hugh Fernley Whitingstall and Gordon Ramsey have all had series where they have sought to challenge the realities of meat, from source to plate, however even now when I chat to my friends…… the thought of discussing and engaging in this debate makes them recoil. The prospect of discussing “little lamb chop’s origin” is far too much to handle.

Personally, I don’t think ignorance is bliss and therefore I was delighted to accept the kind invitation from John Penny’s. I went along with an open mind prepared to be educated on this slightly “taboo” or un-discussed subject matter.

I considered it really important especially as a food blogger to fully appreciate and understand the realities of where my meat comes from. We consider in important to understand where our vegetable comes from….. So, next stop for the savvy consumer certainly should be “where does our meat comes from?”

John Penny’s is one of the most reputable high quality abattoirs in Britain. They pride themselves with having an open door policy. Something which is rather unusual given the nature of their business. I arrived and was greeted by a friendly chap, Clive who had worked within the industry for most of his life. The knowledge which came from this man was outstanding. I put on my scrubs and specially provided wellies and was taken on the tour.

I was actually feeling rather nervous at this point. Would the scene inside the abattoir be horrific? I was envisaging scenes out of the film Hostel. Lots of blood and gore.

I can safely say this is not what I found. The abattoir was immaculately clean. Each member of staff had to scrub up before entering the building. The floors were shiny clean, no sign of any dirt. Firstly I was shown the meat which was due to be dispatched to the butchers who had made their orders.

I was fascinated as Clive showed me the origin of the meat, which Farm it had originated from, where the animal was born. This was really interesting. Certainly in supermarkets but additionally sometimes in butchers I think there is a lack of informing the customer of this information. Maybe they don’t ask but certainly we would love to hear. This reinforces the feeling that we are purchasing quality produce. I certainly would be reassured by this, level of knowledgability and would feel more inclined to pay more for really quality meat.

I was then taken to the area where the carcasses were being cut. I quizzed Clive on the training and experience of the staff working as cutters. All of the staff where fully trained and seemed a credit to John Penny’s they exercised real skill in butchering the meat and did it at such a speed and with such confidence it left me really impressed.

My next stop was where the meat was hung and matured. This was my first real confrontation with seeing the animal carcass as a whole, resembling something which you could imagine, grazing away in a field. Clive took me through the various cuts of meat which are taken from beef. This was really interesting something of an education. It was great to see the animal as a whole, as this really reassured me of the quality of such produce. The meat was hung to mature. This adds depth and flavour to the meat. Meat of poorer quality is not treated which such patient, such knowledge and such respect.

Next stop was the slaughter room. I was rather fearful of going into this area from the obvious reasons. Would I return as a vegetarian? I was surprised at how cleanly and how clinical the area was. The area was simply reminiscent of a factory; what I would imagine occurs in manufacturing. I was surprised at how swift and clean the process seemed to be.

I then went to inspect the area when the actual cull occurred. The animals are all stunned to they feel absolutely no pain. Clive showed me the equipment which they use to stun the animal. All people using this equipment and conducting the cull are fully trained. They additionally have around 5 animal welfare officers on site. This again reassured me that, these animals are dealt with in the most human way as possible. The people working in the abattoir have utter respect of the animals, and deal with the process in such a dignified manner.

I was then taken to the area where the animals were held prior to the cull. I had the opportunity to have a look at the pigs. The pigs were kept in large farm enclosures. Reminiscent to what you would expect at a petting farm for example. The pigs clearly were very happy. They were behaving as pigs do, grunting around, mounting one another. Clive informed me that because the animals are treated with utmost care and respect prior to their cull this makes for extra tasty meat. A stressed animal does not provide tasty meat and it often becomes tough.

Ok, so my concluding thoughts on my trip to the abattoir.

1. I thought it was an absolutely enlightening experience. I feel that now I have an appreciation of my food and where it comes from. This can only be beneficial and I now feel an understanding as to why it is important to pay a little more and why quality meat tastes so much better.

2. I was absolutely satisfied that the animals were treated with dignity and respect and this was extremely pleasing as I do feel this really affects the quality of the meat. I am a firm believer that when it comes to meat it is important to strive for the best. This shines through in flavour of the meat and knowledgability of the butcher and so on.

3. A proper quality abattoir is not a scary or frightening place. Knowledge is power. If you understand where meat comes from, and the process in which it has been though, to be ethical and savy in terms cost and so on buy the best.

4. To my friend who get squeamish at the sound of “abattoir” don’t be ignorant. It is important to educated yourself on this subject matter. Yes, meat to plate isn’t the most pleasant of subject matters however if you ignore the subject and don’t strive for the best, the standard across the board will be far far lower.