As the weather warms and thoughts turn to sunny days spent at lazy barbeques, new research from the Soil Association shows that over a third of Brits (39%) who’ll buy meat for a BBQ this summer will be buying better quality meat, like organic, this year to make their BBQ a cut above the rest.
As BBQs are prepared for another summer, nearly three quarters (72%) of adults surveyed listed quality as one of their top three concerns when purchasing meat, beating price (66%). UK consumers buying meat for a BBQ this summer are most likely to buy organic when it comes to sausages (27%). This is closely followed by burgers (25%), steak (17%), chicken legs (15%) and spare ribs (9%).
A quarter (25%) of 18-24 year old Brits who are likely to buy organic meat for BBQs this summer said they’re likely to purchase organic bacon compared to just 6% of 25-34 year olds. Following the rise of American gourmet burger restaurant openings in the UK, young Brits are seemingly upgrading their burgers at home with additional extras like bacon.
Acclaimed chef Tom Hunt works with organic meat believing in its tastier qualities and the feel good factor from knowing the animal had a good life, farmed in a way that is kinder for the environment. Tom is spearheading the Soil Association’s Better BBQ campaign. Here are Tom’s top tips below on how to make the most of fresh, organic meat this year:
·Cook on lump wood charcoal as it gives meat the best flavour
·Season the meat up to three days in advance with salt and any marinade, to create depth of flavour and a delicious savouriness to the meat
·As the meat cooks use a pastry brush to glaze with a mixture of olive oil, salt and lemon
·Organic meat often has a flavourful marbling of fat throughout the meat which can flare up the fire so keep a spray can of water by your side to dampen the flames if necessary
·Allow the meat to come back to room temperature before cooking so that it cooks evenly
Organic animals have the highest animal welfare standards guaranteeing a truly free range life and the routine use of antibiotics is banned along with GM and artificial preservatives.
Organic farms also have 50% more wildlife and if organic farming was common practice in the UK, we could offset at least 23% of UK agriculture’s GHG emissions through soil carbon sequestration alone.
Organic meat businesses are also thriving. The Well Hung Meat Company is experiencing an upsurge in consumer and trade enquiries for its premium dry-aged organic meat and the Organic Livestock Marketing Company is seeing a growing trend from schools and hospitals demanding better quality meat.
Lee Holdstock of The Soil Association added, “British people are increasingly taking more interest in the origin and quality of their food and with the barbeque season ahead, buying organic meat is a great way to ensure that you’re enjoying tasty meat that’s also environmentally friendly and truly free range.”
Thomas Bourne of The Well Hung Meat Company, commented on the research, “We know from our customers, some of whom have been with us over a decade, that their main driver in choosing us is the taste and quality we offer. We are increasingly hearing consumers saying that they choose to eat meat less often, but buy the best organic meat when they do.”
